Another spice native to Ceylon, where it was an integral part of the national cuisine
long before the introduction of chillies from the New World, black pepper is made from the
unripe berries of the pepper vine. It is probably the world’s most versatile and popular spice.
Sri Lankan black pepper is especially high in piperine, pepper’s active ingredient, making it
unusually flavourful and pungent.
Harvest: June to September
Availability: 3,000 MT/Year
Density 500-525-550 g/l
Moisture (Max) 12%
Extraneous matter (Max) 1%