NAADRA PEPPER CORNS- Brief Overview
Pepper (Piper nigrum), known as the “King of Spices,” originates from India’s Malabar Coast. Renowned for its rich aroma, strong pungency, and high essential oil content, Indian pepper remains a premium export commodity, valued globally for quality, consistency, and strict compliance with international food safety standards.
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BLACK PEPPER
Made: Unripe berries dried
Used for: Cooking, seasoning -
WHITE PEPPER
Made: Ripe berries, skin removed
Used for: Sauces, Soups -
GREEN PEPPER
Made: Fresh or freeze-dried.
Used for: Niche markets,Cooking
OUR PEPPER PLANT & GROWING CONDITIONS
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CLIMATE
Temperature: 20–35°C
• Rainfall: 2000–3000 mm
• Shade: Partial (climbing plant) -
SOIL
Well-drained laterite or loam
• pH: 5.5–6.5
• Waterlogging = crop death -
PLANTING
Propagated by cuttings
• Supported on:
• Live standards (arecanut, silver oak)
• Concrete/wooden poles -
YIELD TIME
First harvest: 3rd year
• Economic life: 20–25 years
PEPPER VARIETIES IN INDIA
| VARIETY | REGION |
|---|---|
| Malabar Garbled (MG1/MG2) | Kerala |
| Tellicherry Garbled Extra Bold (TGEB) | Kerala |
| Panniyur Series | Karnataka |
| Karimunda | Kerala |
INDIAN PEPPER - Why Choose us !
- Indian pepper’s slow maturity, shade-grown cultivation, laterite soils, and high rainfall produce higher oil content and deeper aroma than low-cost origins.
- Harvest timing defines quality. Black pepper is harvested mature green; white pepper is harvested fully ripe red. Incorrect timing damages color, yield, and aroma.
- Rain during harvest, overripe black pepper, underripe white pepper, and mixing fallen berries lead to fungal, microbial, and quality issues. These completely quality tested at NAADRA.
HARVESTING & PROCESSING
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BLACK PEPPER: MATURE GREEN BERRIES
1. Harvest green berries
2. Blanch (sometimes)
3. Sun or mechanical drying (3–7 days)
4. Moisture reduced to 10–11%
5. Cleaning, grading, packing -
WHITE PEPPER: FULLY RIPE RED BERRIES
1. Harvest ripe red berries
2. Soaking (retting) for 7–14 days
3. Outer skin removed
4. Washing
5. Drying
6. Polishing & grading
QUALITY PARAMETERS BUYERS CHECK
| PARAMETER | EXPORT STANDARD |
|---|---|
| Moisture | Max 11% |
| Bulk Density | 550–600 g/L (TGEB higher) |
| Piperine | 3–7% |
| Essential Oil | 2–4% |
| Mold | Nil |
| Salmonella | Absent |
CLEANING, GRADING & STERILIZATION
Export-grade pepper requires destoning, gravity separation, size grading, metal detection, and steam sterilization especially for EU and USA markets.
EXPORT DOCUMENTATION
HS Codes
• 0904.11 – Black Pepper (whole)
• 0904.12 – White Pepper
Mandatory Documents
• IEC ,Commercial Invoice
• Packing List
• Certificate of Origin
• Phytosanitary Certificate
• FSSAI (India) - If Processed
• Lab Test Reports - As requested by Buyer
• Bill of Lading / AWB
DESTINATION MARKET REQUIREMENTS
| COUNTRY | PREFERENCE |
|---|---|
| USA | Steam-sterilized |
| Germany | Organic / TGEB |
| UAE | Bulk |
| UK | Retail packs |
| Japan | Ultra-clean white pepper |
| Wet-hulled | Rustic, earthy, bold body |
PEPPER IS NOT JUST A SPICE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
AN AGRICULTURAL PRODUCT
A FOOD INGREDIENT
A REGULATED EXPORT COMMODITY
A RISK PRODUCT (MICROBIAL, MOISTURE, ODOR)
A TRUST-BASED TRADE
WHAT NAADRA GIVES
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CONSISTENCY
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SAFETY
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COMPLIANCE
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RELIABILITY
OUR PROMISE : BECAUSE GLOBAL BUYERS REMEMBER QUALITY
- Quality first
- Long-term buyers
- Consistent specs
- Transparent communication
- Zero surprises
INDIAN PEPPERS BY NAADRA
PACKING TYPES
| MARKET | COMPLIANCE FOCUS |
|---|---|
| Black Pepper | 25 / 50 kg PP bags |
| Premium Black Pepper | 25 / 50 kg PP bags |
| White Pepper | Double PE liner |
CONTAINER & LOGISTICS STANDARDS
We ship all pepper consignments exclusively in 20-ft / 40 -ft dry containers that are thoroughly inspected before loading. Each container is ensured to be clean, completely dry, odor-free, and free from rust or damage.
OUR PRE-SHIPMENT QUALITY CHECK
Before every shipment is dispatched, we complete a strict pre-shipment verification process. Each consignment is released only after laboratory testing is approved, moisture levels are confirmed at 11% or below, and export-grade packaging is verified.
All mandatory documents are prepared and reviewed, the container is fully inspected, and desiccants are placed to protect the cargo during transit. Finally, the Bill of Lading draft is shared and approved, ensuring accuracy and transparency before shipment.
