Black pepper, Drying Process : Natural, Sun Dry, Air Dry

The botanical name of black pepper is piper nigrum in the piperaceae family and the fruit is a single seeded drupe called as berry black pepper, known as king of spices is the dried mature berry of piper nigrum, a climbing perennial shrub, cultivated in tropical regions mainly southern india. The fruit is processed as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds). It is pervasive ingredient for cuisines medicaments effectiveness in the modern world because aof its characteristics and flavor.

It is a very nourishing spice full of multiple nutrients, minerals and vitamins. It contains dietary fiber, carbohydrate, protein, vitamin a, vitamin e, vitamin k, vitamin c, vitamin b6, riboflavin, manganese, iron, copper, magnesium and others.

• It is largely used by meat packers and in canning, pickling, baking, considering for its preservative value.
• It is a flavorful component in cuisines and seasoning of numerous commercial foodstuffs and medicaments .
• Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therfore used in pharmaceuticals.
• The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.