Sri Lankan Black Pepper · Piper nigrum

Black Pepperspecified by measurable quality.

Name: Black Pepper
Brand: CeyLanka Naturals

Sri Lankan black pepper for buyers sourcing whole peppercorns, cracked or crushed pepper, and ground pepper — with density, defects, analytical requirements, packing and destination defined before quotation.

A practical sourcing page for importers, food manufacturers, distributors and private-label buyers who need more than a generic “premium pepper” description.

Request a Black Pepper Quote Compare quality classes

Whole black peppercorns in close-up — Whole peppercorns

Cracked black peppercorns — Cracked / crushed

Botanical identityPiper nigrum L.

OriginSri Lanka

Sourcing stylesWhole · cracked/crushed · ground

Buyer controlsDensity · defects · analysis · pack

01 · Choose the style

Three forms.Three different controls.

Codex recognises black pepper as whole, cracked or crushed, and ground. Choosing the style first keeps the physical, analytical, processing and packing requirements clear from the beginning.

Whole peppercorns

Dried black pepper berries with the pericarp intact. Whole lots can be specified by Codex class, bulk density, defect limits and analytical criteria.

Cracked / crushed

Peppercorns broken into two or more pieces. Define the target particle range, application and processing controls instead of treating “cracked” as one universal size.

Ground

Black pepper processed to powder. Grind, particle-size consistency, microbiology, analytical values and barrier packaging become central to the specification.

Product styles guide the specification. Current source and lot availability is confirmed against the enquiry.

02 · Origin & identity

Sri Lankan origin.Measured lot quality.

Black pepper is the dried berry of Piper nigrum L. Sri Lanka’s Export Development Board positions Ceylon Pepper as a pungent, aromatic origin and highlights its reputation for piperine.

For procurement, that origin reputation becomes useful when it is translated into measurable requirements: bulk density, moisture, piperine, volatile oil, defect limits, cleanliness and the exact processed style required by the buyer.

EDB · Ceylon Pepper

Piper nigrum vine in Sri Lanka — Piper nigrum botanical context in Sri Lanka.

03 · Whole-pepper quality

Read the classbeyond bulk density.

Codex CXS 326-2017 classifies whole black pepper into Classes I, II and III. Density is one part of the reference; the same table also controls light berries, plant material, foreign matter, mould, insect damage and pinheads.

Codex physical characteristic	Class I	Class II	Class III
Bulk density, min	550 g/L	500 g/L	400 g/L
Light berries, max	2.0%	5.0%	10.0%
Extraneous vegetable matter, max	1.0%	2.0%	2.0%
Foreign matter, max	0.1%	0.5%	0.5%
Mouldy berries, max	1.0%	2.0%	3.0%
Insect-defiled berries, max	1.0%	1.0%	2.0%
Pinheads, max	1.0%	2.0%	4.0%

Moisture, max

I · 12.0% II · 12.0% III · 13.0%

Total ash, max · dry basis

I · 6.0% II · 7.0% III · 7.0%

Volatile oil, min · dry basis

I · 2.0 ml/100 g II · 1.5 ml/100 g III · 1.0 ml/100 g

Piperine, min · dry basis

I · 3.5% II · 3.0% III · 2.0%

These are Codex reference values for procurement and comparison, not a statement that a current CeyLanka lot already meets a particular class. The agreed source and lot are verified against the buyer brief.

Codex CXS 326-2017

04 · Product control

Whole and processed pepperneed different briefs.

Whole pepper can be assessed heavily through physical class and defects. Cracking or grinding changes the particle, hygiene and packaging controls that matter.

Whole peppercorns

Physical class and lot analysis work together.

Combine minimum bulk density with defect limits, moisture, piperine, volatile oil and food-safety requirements instead of using density as the only quality signal.

Cracked / ground pepper

Processing makes particle control part of quality.

Define grind or particle range, microbiological controls, analytical requirements and packaging barrier. Codex separately gives chemical reference values for ground black pepper.

Codex ground black pepper · chemical reference

Moisture12.0% maxTotal ash6.0% max · dry basisNon-volatile ether extract6.0% min · dry basisVolatile oil1.0 ml/100 g min · dry basisCrude fibre17.5% max · dry basisPiperine3.5% min · dry basisAcid-insoluble ash1.2% max · dry basis

05 · Buyer specification

Build the briefbefore the quote.

Turn “Sri Lankan black pepper” into a measurable requirement that a source, processor, laboratory and logistics route can all be checked against.

Style & particle form

Whole, cracked or crushed, or ground. For processed pepper, define the intended application and the particle-size or grind requirement.

Whole-pepper quality

State the relevant class, minimum bulk density and acceptable limits for light berries, foreign matter, pinheads, mould or other defects.

Analytical criteria

Where required, define moisture, piperine, volatile oil, ash, non-volatile ether extract or other analytical values and the test method.

Food-safety controls

Set microbiological, pathogen, pesticide-residue, heavy-metal, treatment or contaminant requirements relevant to the buyer and destination.

Packing & logistics

Specify unit weight, inner liner or barrier, bulk or retail format, destination, delivery window and Incoterm or named place if known.

Evidence & documents

List the CoA, test report, traceability, origin, treatment, inspection or buyer-specific documents needed for the sourcing route.

Sri Lanka standard SLS 105 Part 1:2022

Whole and ground black pepper, Piper nigrum L., third revision.

International reference Codex CXS 326-2017

Whole, cracked/crushed and ground styles with quality criteria.

Testing SLSI food laboratory

Physical requirements, moisture, ash, extracts, volatile oil and piperine are listed for whole black pepper.

Food hygiene CXC 75-2015

Codex points pepper handling to the Code of Hygienic Practice for Low-Moisture Foods.

Trade classification: Sri Lanka EDB lists pepper neither crushed nor ground under 09.04.11, crushed pepper under 09.04.12.10 and ground pepper under 09.04.12.20. Final declaration classification remains shipment-specific.

EDB HS-code reference

06 · From enquiry to quote

Evidence beforecommercial promise.

The website explains the product. A quotation is built from the source, sample or lot evidence and route that can support the buyer’s actual black-pepper specification.

01Specify
Style, physical or analytical criteria, quantity, pack and destination.
02Match
Identify a source and processing route capable of the requirement.
03Verify
Check sample or lot quality, test data, traceability and supporting documents.
04Route
Resolve destination controls, packing, logistics and commercial terms.
05Quote
Build the quotation from the verified product and route rather than a generic pepper assumption.

Include style, physical or analytical specification, quantity, pack, destination and any required testing, treatment or documents.

Request Black Pepper Quote

07 · Buyer questions

Useful answersbefore you enquire.

What is the difference between whole, cracked and ground black pepper?

Codex CXS 326-2017 recognises whole pepper, cracked or crushed pepper broken into two or more pieces, and ground pepper processed into powder. The style should be stated at the start of the enquiry because processing changes the quality and packing controls.

Is bulk density enough to define black pepper quality?

No. Codex whole-pepper classes also control light berries, extraneous vegetable matter, foreign matter, mouldy berries, insect-defiled berries and pinheads, while analytical requirements cover moisture, volatile oil, piperine and other values.

Can I request a specific piperine level?

Yes. Sri Lankan pepper has a trade reputation for pungency and piperine, but the value that matters commercially is the tested value for the source or lot. Put the required minimum and test method into the buyer specification.

Which Sri Lankan standard covers black pepper?

SLS 105 Part 1:2022 is the current Sri Lanka Standard for whole and ground black pepper, Piper nigrum L. It is the third revision and superseded the previous SLS 1372 ground-pepper standard.

Why should cracked and ground pepper be specified separately from whole peppercorns?

Processing changes particle presentation and can change the hygiene, microbiological, contamination and packaging controls needed. Ground pepper also has its own Codex chemical reference values.

What should I include in a Sri Lankan black pepper RFQ?

Send the style, class or physical specification, analytical or food-safety requirements, quantity, packing, destination and intended use. Add any treatment, traceability, test-report, inspection or Incoterm requirements that matter to the order.