Pepper (Black & White)
Pepper, also known as the “King of Spices,” is the most extensively used spice in the world. It
is originated from South India. Pepper has two types. Black pepper, which is the dried whole
fruit, is the most commonly used kind of pepper. White pepper is made by removing the outer
pericarp, and it is also available crushed and ground.
Difference between black pepper & white pepper:
| Black pepper | White pepper |
|---|---|
| Dried black pepper berries picked while still unripe and consumed whole or crushed as a spice and condiment. | Husked ripe or unripe berries of the pepper, typically ground and used as a condiment. |
| Sundried, still green, unripe berry of the pepper plant. | Sundried seed of the pepper plant. |
| More aromatic | Simple flavor with greater complexity |
| Long shelf life | Low shelf life than black pepper |
| Used to boost flavor | Used for aesthetic reasons |
Nutritional facts of Pepper
Apart from the facts stated above, pepper includes olerosin and piperine. It also has essential oils and a few water contents.
Benefits of Pepper
➢ Increases nutrients absorption
➢ Improves digestion
➢ Stimulates appetite
➢ Facilitates weight loss
➢ Relieves gas
➢ Protect skin rashes
➢ Prevent cancer
➢ Minimizes heart related problems
➢ Enhance your brain functions
➢ Uses: ayurvedic industry, perfume industry, Flavoring agent in food industry
Quality Specifications of pepper
The Sri Lanka Standard Institute has certified the following quality standards.
| Sp. Grade I | Grade II | FAQ | |
|---|---|---|---|
| Moldy berries % | 1 | 1 | 2 |
| Other extraneous matter% (Insects live or dead,stones,sand,plant parts,mammalian fecal matter etc. | 1 | 1 | 2 |
| Light berries % | Maxi.4 | Maxi.4 | Maxi.10 |
| Moisture % | 12 | 14 | 14 |
| Appearance | Dark black color with surface grooves | Dark black color to brownish black color with surface grooves |
|
Source: Department of export agriculture
Quality standards are impacted by several post-harvest procedures. These are mentioned in brief:
• Pepper should be stored in covered rooms away from direct sunlight, rain, and extreme heat.
• The store should be dry, free of odors, and protected from insects and vermin. The ventilation should be controlled such that good ventilation is maintained during the dry season and ventilation can be completely shut off during the wet season.
Provisions should be made to allow the store to be fumigated.