Black Pepper

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Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

Description

Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

Specification

Sr no. Characterstic Specification
Whole Ground
Np or Sp1 Processed
1 Extraneous matter,perent by mass,Max 1.0 1.0
2 Light berries,percent by mass,Max 10 5.0
3 Pinheads or broken berries ,percent by mass,max 5.0 4.0
4 Bulk density(g/l),percent by mass,Min 450 490
5 Moisture,percent by mass,Max 12.0 12.0 12.0
6 Total ash on dry basis,percent by mass,Max 7.0 6.0 6.0
7 Non-volatile ether extract,percent by mass,Min 6.0 6.0 6.0
8 Volatile oil content on dry basis,percent by mass,Min 2.0 2.0 2.0
9 peperine content on dry basis,percent by mass,Min 4.0 4.0 4.0
10 Salmonella(in 25g) Absent Absent Absent
11 Insect damaged matter,percent by mass,Max 1.0 1.0
12 Acid damaged matter,percent by mass,Max 1.2 1.2 1.2
13 Crude fibre,percent by mass,max

Uses

lack pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach.
Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production.
Black pepper has demonstrated impressive antioxidant and antibacterial effects–yet another way in which this wonderful seasoning promotes the health of the digestive tract, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.