Black Peppercorn
Latin Name : Piper Nigrum Linn
Family : Piperaceae
Colour : Black to brownish
Genus : Capsic

Pepper , the king of all spices is considered as the oldest and best known spices in the world.  The name pepper comes from the Sanskrit word “Pippali” which means berry. 

Peppercorns are very strong in aroma and taste and can be stored for many years without losing its flavour.  It is commonly used in all dishes as a very popular spice and in canned foods as a flavouring agent.  It has medicinal properties for fighting colds, flu and infections, to energize, increase blood circulation, and relieve muscle aches.

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.

Peppercorn Close-Up : I am black on the outside, clad in a wrinkled cover, Yet within I bear a burning marrow, I season delicacies, the banquets of kings, and the luxuries of the table, both the sauces and the tenderized meats of the kitchen. But you will find in me no quality of any worth, Unless your bowels have been rattled by my gleaming marrow.

Quality Guide : Percentage of volatile oil provides a general guide on the quality of pepper. Content of volatile oil in good quality ground pepper and peppercorn:-

A) Whole Black Peppercorn : Volatile oil > 2.0% v/w
B) Whole White Peppercorn : Volatile oil >1.4% v/w
C) Ground Black Pepper : Volatile oil >1.8% v/w
D) Ground White Pepper : Volatile oil >1.2% v/w

Source: Spices and Seasoning - A Food Technology Handbook
                By Donna R.Taiter, Anthoty T.Greris.

Our pepper is the first in Malaysia that is certified 100% pure by Accredited Food Lab and with content of volatile oil printed on the label. This denotes the pepper quality, ensures good health, maximum enjoyment and taste experiences when dining.

Pepper Fast Facts
1. Pipper nigrum is a tropical plant that grows in countries with a strong seasonal monsoon period followed by diminishing rain and concluding with a dry period that encourages the berries to fully ripen. There is a seven to eight-month period between the time the flower is pollinated and the harvest.

2. Most black pepper is grown in India, Indonesia, Brazil, and Vietnam.

3. Peppercorns grow on a vine supported by a stake or host tree. A pepper vine can grow to lengths of 100 feet, The plant requires three year to mature and produce peppercorns, but the vines will continue to be fruitful for years.

4. The same pepper vine produces three different spices depending on the maturity of the pepper berry when picked and how it is dried.

5. In South East Asia, the most reputed proveniences for black pepper are Sarawak in East Malaysia and Lampong from Sumatra, Indonesia. Both produce small-fruited black pepper that takes on a grayish colour during storage ; Lampong pepper is pretty hot but Sarawak pepper is mild and often described fruity.

6. The most important source of white pepper is from the small Indonesian island Bangka, south east of Sumarta. The peppercorns are named Muntok after the island's main port. Smaller amounts of white pepper are produced in Sarawak, which is particularly light-coloured ; the best quality is known as Sarawak Cream Label.

As medicine
 'There's certainly too much pepper in that soup!' Alice said to herself, as well as she could for sneezing. — Alice in Wonderland (1865). Chapter VI: Pig and Pepper. Note the cook's pepper mill.

Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used.

Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.

Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all. Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.
As a medicine, Pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk.

Mixed Peppercorn Rub for Beef 
2 tablespoons black peppercorns 
2 tablespoons white peppercorns 
1 tablespoon mustard seeds 
1 teaspoon garlic powder 
1 teaspoon kosher salt   
Combine all the ingredients in a spice grinder or blender and grind to acoarse meal. 

Specification & Grading For Sarawak Black Peppercorn
- Grading And Standard For Sarawak Black Peppercorn (Cilck and See)
- Accredited Food Laboratory Certification(Black Peppercorn) (Cilck and See)
- Accredited Food Labotatory Certification(Ground Black Pepper) (Cilck and See)

Packaging Details For black peppercorn it comes in 50kg per bag with the seal and label by Malaysia Pepper Board  intact. Minimum Order Quantity (MOQ) A minimum order of 14 metric ton ( 280 bags) as  it fits nicely a 20Gp container and we will ship (CIF Cost,Insurance &Freight) to your destination.

Ground Sarawak Black Pepper & Sarawak Black Peppercorn (Bottle)

Each bottle (photo) is +- 50gram and inside each carton contains 144bottles (pre pack 1 dozen each)
Size of each carton is H 13” x W 14” x L 11”

Minimum Order Quantity (MOQ)
A minimum order of 10 cartons and it’s FOB (Free On Board)
A 40’Gp container can fit 1800 cartons.