Ceylon Black Pepper

Black pepper ranks as the second most produced spice in Sri Lanka, following Ceylon cinnamon, and enjoys widespread exportation worldwide. The origins of black pepper spark debate, with some attributing its beginnings to India, while others argue for its Sri Lankan roots, where pepper plants adorn the country's jungles.

In Sri Lankan cuisine, black pepper holds a prominent place, featuring heavily in curries and various culinary preparations. Occasionally, even rice is infused with the distinct flavor of underground black pepper seeds.

At Ceylon Roots International, we exclusively utilize Grade 1 Ceylon black pepper across all our products, ensuring unparalleled quality and flavor consistency.

Grades of Pepper (Piper nigrum L.)

Definitions:

  • Whole Black Pepper: Whole black pepper consists of dried whole corns or berries of P. nigrum L., typically harvested before ripening. These berries exhibit a brown to black color with deep-set wrinkles upon drying.

  • Whole White Pepper: Whole white pepper is derived from whole black pepper berries after ripening, with the outer coating or pericarp removed and subsequently dried.

  • Light Berries: Light berries refer to pepper corns that, when subjected to the prescribed test, float on the surface of an alcohol/water medium.

  • Pin Heads: Pin heads are the whole underdeveloped corns of P. nigrum L. Pepper corns passing through a 2.36 mm sieve and remaining on a 1.40 mm sieve are classified as pin heads.

  • Extraneous Matter: Extraneous matter includes any material other than those defined above. Dust from pepper corns passing through a 1.40 mm sieve is considered extraneous matter.

Grades of Whole Pepper:

  1. Grade 1
  2. Grade 2 
  3. Grade 3
  4. Grade 4

These definitions and grades establish standards for assessing the quality and characteristics of whole pepper.


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  • Black Pepper
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