Tridge Guide Post

What factors determine the quality of black peppercorn?

Whole Black Peppercorn
Vietnam
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By Jinwoo Cheon
Updated 2021년 9월 14일
Some factors that determine the quality of black peppercorn are the drying process, storage factor, basic factors such as color and sensory property, physical factors and chemical factors.
  • Drying black pepper on a hygienic surface is important to ensure the quality of black pepper. Utilization of bamboo mats/polythene sheets and working in concrete yards instead of moisture attracting earthen surfaces is essential
  • Doors, windows, and ventilators of warehouses/storage rooms in which pepper is kept should always be kept closed. No cracks should be left unattended, as rats and other pests are capable of getting into storerooms even through the smallest openings.
  • Basic factors:
  1. Color - Brownish to dark brownish, blackish color
  2. Sensory property - The flavor shall have a penetrating odor and hot, biting pungent taste characteristics of black pepper excluding moldy and rancid odors
  • Physical factors:
  1. General size range - Diameter 2.5 – 7.0 mm
  2. Tellicherry Garbled - 4 mm
  3. Tellicherry Garbled Extra Bold - 4.25 mm
  4. Tellicherry Special Extra Bold - 4.75 mm
  5. Shape - Whole with globular shape and wrinkled pericarp
  6. Bulk density (G/L), min. - 400 to 550
  • Chemical factors:
  1. Moisture content - 12% to 13%
  2. Ash content - 6% to 7%
  3. Volatile oils - 1% to 2%
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