Sri Lanka Trade Tools · For Growers & Exporters

Black Pepper Grade Calculator

Enter your pepper’s bulk density and moisture to see which export grade it falls into, MG1 garbled, fair-average or light, whether it’s export-ready, and how to clean and dry it up to a higher grade.

Weigh a level liter of berries in grams. Heavier (denser) berries grade higher. Typical export black pepper is ~500–600 g/L.

“Garbled” means cleaned and winnowed. Uncleaned (ungarbled) lots can’t reach MG1 until garbled.

From a moisture meter. Black pepper is generally dried to about 11% or below.

Indicative guide. Bulk-density bands follow a common commercial convention, conventions vary between buyers, and the definitive grade is set by your buyer’s contract spec and the relevant ASTA/ISO/SLS standard. Real grading also weighs piperine, volatile oil, defects and cleanliness, not bulk density alone.

MG1 (Garbled)

Standard export grade · ~550–600 g/L

GarbledStandard export
  1. Extra Bold / Heavy≥600 g/L · premium
  2. MG1 (Garbled)550–600 g/L
  3. Fair Average (FAQ)500–550 g/L
  4. Light / Ungarbled<500 g/L or uncleaned
Export-ready, at or below the ~11% moisture target.

Level up: denser, fuller berries lift the grade, harvest at full maturity and dry evenly; winnow out light berries and stalks.

What this grade is roughly worth

Higher-density, cleaned (garbled) pepper sits at the top of the market range; light or uncleaned berries near the bottom.

We don’t publish a firm per-grade price, pepper prices move with the market and the contract. For current indicative ranges see Ceylon commodity prices, and for a real figure for your lot, request a quote. We’ll confirm the grade and current FOB.

How black pepper is graded

The single biggest driver of a black pepper grade is bulk density, the weight of a fixed volume of berries. Denser berries mean more mature, fuller corns with more piperine and oil, so they command a higher price. The other half is cleanliness: “garbled” pepper has been winnowed and sieved to remove stalks, dust, pinheads and light berries. The standard Sri Lankan export grade, MG1, is garbled pepper at roughly 550–600 g/L. Uncleaned (ungarbled) or light lots sit below it until they’re cleaned and the light berries removed.

GradeBulk densityConditionMarket tier
Extra Bold / Heavy≥600 g/LGarbledPremium
MG1 (Malabar Garbled)550–600 g/LGarbledStandard export
Fair Average (FAQ)500–550 g/LGarbledMedium
Light / Ungarbled<500 g/L or uncleanedLight berries / not cleanedEconomy

For the full grade reference across Ceylon products, see the product grades guide; for indicative market prices, Ceylon commodity prices. Grow pepper and want to export? See how the Sri Lanka spice exporter program works. We help producers grade, get export-ready and reach buyers.

Drying and cleaning matter

Two simple steps lift most smallholder pepper: dry it properly (to about 11% moisture, above roughly 11–12% mold and aflatoxin risk rises and buyers reject lots) and garble it (winnow and sieve out stalks, dust and light berries). Clean, well-dried, dense pepper is the difference between a light-berry economy price and a standard MG1 export price. Confirm the exact moisture and cleanliness limits in your buyer’s specification.

Grow with the marketplace

Whether you harvest a few sacks or run a collection point, we help Sri Lankan pepper producers grade, clean, document and reach real overseas buyers. Tell us what you have. We’ll confirm the grade against buyer specs and match you to demand.

Post your pepper →

Frequently asked questions

What is MG1 black pepper?

MG1 (Malabar Garbled grade 1) is the standard cleaned export grade of black pepper, winnowed and sieved free of stalks and light berries, at roughly 550–600 g/L bulk density. Higher density and piperine generally mean a better, pricier lot.

How is black pepper graded?

Mainly by bulk density (denser is better) and cleanliness (garbled vs ungarbled), plus moisture, defects, piperine and volatile-oil content. The bands here follow a common commercial convention; the definitive grade is set by the buyer’s contract and the relevant ASTA/ISO/SLS standard.

What moisture should export pepper be dried to?

Black pepper is generally dried to about 11% moisture or below. Above roughly 11–12% the risk of mold and aflatoxin rises and buyers may reject the lot. Confirm the exact limit in your buyer’s specification.

Do you publish a price for each grade?

No, pepper prices move with the market and contract. See Ceylon commodity prices for indicative ranges, and request a quote for a real figure for your lot.