Virginland Environmental Services Ltd (Trading As Grandma Foods)
Hot black pepper
| Scientific Name | Piper nigrum |
| Form | Whole dried berries (peppercorns) or ground powder |
| Color | Dark brown to black when whole; dark brown to light gray when ground |
| Shape | Small, round berries, approximately 5 mm in diameter |
| Size | Typically 4-5 mm in diameter for whole peppercorns |
| Weight | Approximately 2-3 grams per teaspoon (ground) |
| Texture | Rough and wrinkled surface when whole; fine and powdery when ground |
| Aroma | Strong, pungent, and spicy fragrance |
| Taste | Hot, spicy flavor with a hint of earthiness and mild sweetness |
| Heat Level | Moderate heat; typically ranges from 30,000 to 50,000 Scoville Heat Units (SHU) |
| Nutritional Value | Low in calories; contains small amounts of vitamins A, K, and minerals such as manganese and iron |
| Water Content | Very low, as black pepper is dried; typically around 10-12% moisture in whole peppercorns |
| Harvest Time | Typically harvested when the berries turn green; harvested 5-6 months after flowering |
| Growing Regions | Predominantly grown in tropical climates, particularly in India, Vietnam, Indonesia, and Brazil |
| Temperature Tolerance | Thrives in warm, humid conditions with temperatures between 20°C to 30°C (68°F to 86°F) |
| Shelf Life | Whole peppercorns can last 2-3 years when stored in a cool, dark place; ground black pepper lasts 6-12 months |