$395.00/Kg
Botanical Name: Piper nigrum
Plant Part Used: Fruit
Processing Method: Extraction
Black pepper belongs to family piperaceae, mainly cultivated for its fruits which is mostly used as spice. It has its spicy heat due to piperine. α- and β-pinene, limonene, myrcene, linalool, α-phellandrene, sabinene, β-caryophyllene, germacrene, Beta carotene, Lutein, zeaxanthin. Also a good source of vitamins such as Vitamin E, Vitamin K, Vitamin A, Folate, Niacin and minerals such as Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc,Fluoride.It is a good source of antioxidants that protects our body from harmful oxidative stress. Consumption of black pepper is good for gut and brain health
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
Amount/serving | % Daily Value* | |
Total Fat 0.5g | 0.00% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 0mg | 0.00% | |
Total Carbohydrate 3.1g | 1.00% | |
Dietary Fiber 0.5g | 1.78% | |
Total Sugars 0g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 1.8g | 2.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 452mg | 34.77% | |
Iron 28.9mg | 155.56% | |
Potassium 1267mg | 26.96% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | light yellow | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | Passes through 40 mesh NLT 95% w/w | USP<786> |
Loss on drying | NMT 5.0% | USP<731> |
Pesticide residue | To comply as per USP for Botanicals | Meet USP<561> |
Residual solvent | To comply as per ICH/USP | USP<467> |
Assay by HPLC content of piperine | NLT 95.0% w/w on dry basis | HPLC |
Tapped Bulk Density | NMT 0.80 g/ml | USP<616> |
pH of 1% solution | NMT 8.0 | USP |
Residue of ignition | NMT 5.0% w/w | USP<281> |
Identification | To comply by HPLC | HPLC |
Solubility | Partially soluble in Methanol & Warm water | USP |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 ppm | USP<232> |
Arsenic | NMT 1.0 ppm | USP<232> |
Mercury | NMT 0.3 ppm | USP<232> |
Cadmium | NMT 0.1 ppm | USP<232> |
Microbiology Test | ||
Total Plate Count | NMT 100,000 cfu/g | USP<61> |
Yeast & Mold | NMT 1000 cfu/g | USP<61> |
E. Coli | Absent/10g | USP<62> |
Salmonella | Absent/10g | USP<62> |
Staphylococcus aureus | Absent/10g | USP<62> |
Pseudomonas | Absent/10g | USP<62> |
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