Black Pepper

N & N Traders offers you with the best range of premium quality black pepper from kerala. The unique characteristics and flavor of our black pepper comes when it is procured and collected from South Kerala and Malabar, which is considered to be the best pepper for commerce. Specification of Black  Pepper; Origin -Kerala, Model -Fresh Type Un- Garbled / Garbled* Cultivation Type Common Color Light BlackQuality 500 G/L to 600 G/L Moisture11 to 15% Admixture-1% Max Foreign Matter-1% Packing 50 Kg per Jute Bag Availability throughout the Year
*Garbled is available upon special request

We supply  the below varieties of Black pepper in various types of packing

Pepper 450 grams – Mg-1: Malabar Garbled- Grade 1

Pepper 500 grams – TGEB: Tellicherry Garbled Extra Bold

Pepper 550 grams – TGSEB: Tellicherry Garbled Special Extra Bold

Pepper 600 grams – 550lt wt

Pepper 700 grams – MG1 & MG2

 

Varieties of Pepper

Industry Pepper     Pepper For Retails         Pepper for Export (Water washed, std, export mo)

Pepper 450 grams       8mm below                            Mg-1 : Malabar Garbled- Grade 1

Pepper 500 grams       8mm bold                                TGEB: Tellicherry  Garbled Extra Bold

Pepper 550 grams       9mm bold                                TGSEB: Tellicherry  Garbled Special Extra Bold

Pepper 600 grams      10mm bold                              550lt wt

Pepper 700 grams      Min 500 gl                                MG1, MG2

*

White pepper

white pepper comes from the dried fruit of the pepper plant, piper nigrum. To make white pepper, the dark outer skin of the pepper fruit is removed by soaking before the seed is dried. To make black pepper, unripe pepper berries are picked and then they are dried, which blackens the skin and adds flavor elements.

White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavor and heat component than black pepper.

Green pepper