Detailed specifications for whole black pepper:

Size: Typically 2.5 to 7.0 mm in diameter, with a globular shape and wrinkled pericarp.
Color: Black or brownish-black.
Moisture Content: Typically, the moisture content should be no more than 12%.
Purity: Should be at least 99% pure.
Foreign Matter: Less than 0.5% of foreign matter.
Bulk Density: Can range from 500 to 550 g/l.

Here’s a more detailed look:

Physical Characteristics:

Size: Typically 2.5 – 7.0 mm (approximate) in diameter, with a globular shape and wrinkled pericarp.
Color: Black or brownish-black.
Moisture Content: Generally, a maximum of 12%.
Purity: Should be at least 99% pure.
Foreign Matter: Less than 0.5% of foreign matter.
Bulk Density: Can range from 500 to 550 g/l.

Chemical Analysis:

Moisture: Maximum 12%.
Ash: Maximum 3.5% (acid-insoluble ash).
Volatile Oil: Minimum 1.0%.
Piperine: Can vary by grade, but often 4% and above for higher grades.

Microbiological Analysis:

Total Plate Count: Maximum 1×106 cfu/g.
Yeast and Mold: Maximum limits are typically specified.
Salmonella: Should be absent in specified samples.

Other Considerations:

Grading: Mechanical grading is often used, with sieves of different sizes (e.g., 3, 4.5, 4.75, and 5 mm).
Treatment: Some black pepper is steam-treated.
Storage: Black pepper Should be stored in a cool, dry place with low humidity and protected from light.
Shelf Life: Typically 24 months when stored properly.

https://farmerscooperativelimited.com/product/black-pepper/

Black Pepper