Sun-dried black pepper from Sri Lanka. Grades, packing and minimum order are confirmed with the quotation.

Supplied by Bespice from Battaramulla, Colombo. Price on request through the SriLankaExport trade desk.

About Sri Lankan black pepper

Black pepper is the dried berry of the vine Piper nigrum. In Sri Lanka it is grown mainly in the Matale, Kandy, Kegalle and Badulla districts, often trained on shade trees in mixed spice gardens. Sri Lankan pepper is known for a relatively high piperine content, which gives a strong pungency.

Green berries are harvested, separated from the spikes and dried until the skin turns black and wrinkled. Black pepper is commonly traded by bulk density in grams per liter (for example 500 g/l or 550 g/l), moisture and the share of light berries and extraneous matter.

Common uses

• Whole and ground table pepper
• Seasoning blends and meat processing
• Oleoresin and essential oil extraction
• Food service and retail packing

Storage and documents

Whole black pepper typically keeps two years or more in cool, dry, sealed storage. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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