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Botanical Name: Piper nigrum
Plant Part Used: Fruit
Processing Method: Extraction
Used as a spice in various Indian dishes. Black pepper powder specifically originates from the Indian state, Kerala and it’s the Western Ghats. It has a mildly sharp flavour that enhances the taste of many dishes. Piperine is the major active component in Black pepper and is a potent antioxidant that gives protection to cells from the damage of free radicles. Good source of minerals and vitamins. Black pepper powder has many health benefits for the gut, memory, skin, and joints 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 0g | 0.00% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 0mg | 0.00% | |
Total Carbohydrate 1.2g | 0.33% | |
Dietary Fiber 0g | 0.00% | |
Total Sugars 0g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 0.3g | 0.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 78.9mg | 6.00% | |
Iron 12.3mg | 66.67% | |
Potassium 132mg | 2.81% |
* 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 | Off White to Cream | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | 100% Passes through #40 mesh | USP<786> |
Loss on drying | NMT 5.0% w/w | USP<731> |
Total ash | NMT 5.0% w/w | USP<561> |
Identification | To comply by HPLC | HPLC |
Untapped bulk density | 0.30 to 0.50g/ml | USP <616> |
Assay- Piperine | NLT 98.0% w/w | HPLC |
Tapped bulk density | 0.40 to 0.70g/ml | USP<616> |
Solubility | Soluble in alcohol Insoluble in water | USP |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 ppm | USP<232> |
Arsenic | NMT 1 ppm | USP<232> |
Mercury | NMT 0.5 ppm | USP<232> |
Cadmium | NMT 0.5 ppm | USP<232> |
Microbiology Test | ||
Total Plate Count | NMT 3000 cfu/g | USP<61> |
Yeast & Mold | NMT 100 cfu/g | USP<61> |
E. Coli | Absent | USP<62> |
Salmonella | Absent | USP<62> |
Coliforms | Absent | USP<62> |
Staphylococcus aureus | Absent | USP<62> |
Pseudomonas aeruginosa | Absent | USP<62> |
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