Black pepper
Black pepper suppliers and sourcing guide
Black pepper is the dried, unripe berry of the vine Piper nigrum, grown mainly in Vietnam, Brazil, Indonesia, India and Sri Lanka. Green berries are picked and sun-dried until the skin turns black and shriveled; white pepper is the same berry with the outer layer removed. Brands buy whole or ground pepper in standard mesh sizes, and pepper oleoresin or essential oil for liquids and consistent pungency.
- Also known as
- Piper nigrum · Peppercorns · Tellicherry pepper · Malabar pepper
- Facts checked
- November 2026
Forms and grades of black pepper
Suppliers sell different products under the same name. Specify the one you need.
Whole and cracked peppercorns
Graded by origin and density (grams per liter), such as Tellicherry, Malabar, Lampung and Vietnamese grades.
Ground pepper
Sold by mesh size, from coarse butcher grind to fine table grind, for blends and seasonings.
Oleoresin
Solvent-extracted oleoresin standardized by piperine and volatile oil, for sauces, meats and liquids.
Essential oil
Steam-distilled oil with the aroma but little of the pungency.
Steam-treated and organic
Steam-sterilized pepper for ready-to-eat products, and certified organic lots.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Piperine
- Piperine by HPLC or UV spectrophotometry, the measure of pungency.
- Volatile oil
- Volatile oil by steam distillation, the measure of aroma strength.
- Moisture and bulk density
- Moisture by distillation and density in g/L, which flags light berries and filler.
- Total and acid-insoluble ash
- Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground pepper.
- Residual solvents (oleoresin)
- Hexane, acetone and other extraction solvents by headspace GC, against 21 CFR Part 173 tolerances.
- Microbiology
- Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.
Storage, lots and expiry
Storage and shelf life
Store black pepper in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole peppercorns keep far longer than ground pepper. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
Lots and expiry dates
Piperine, volatile oil and density vary by origin and harvest, so record them for each lot. Pepper is a frequent target for adulteration with papaya seed or light berries, so keep density and microscopy results with the lot record.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists black pepper (Piper nigrum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes black pepper as the dried, immature berries of Piper nigrum, with quality measured by volatile oil, non-volatile methylene chloride extract, piperine, ash, crude fiber and moisture.
Source: fda.gov (opens in a new tab)21 CFR 182.20 lists black pepper extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 173.270 allows hexane residues in spice oleoresins from the extraction of spice at up to 25 parts per million.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Black pepper suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking black pepper suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell black pepper? Request a listingFrequently asked questions
What forms of black pepper can brands buy?
Common forms include whole and cracked peppercorns, ground pepper, oleoresin, essential oil and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for black pepper include?
Expect piperine, volatile oil, moisture and bulk density, total and acid-insoluble ash, residual solvents (oleoresin) and microbiology, each with its method, specification and result for that lot.
How should black pepper be stored?
Store black pepper in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole peppercorns keep far longer than ground pepper. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
What is the regulatory status of black pepper?
21 CFR 182.10 lists black pepper (Piper nigrum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes black pepper as the dried, immature berries of Piper nigrum, with quality measured by volatile oil, non-volatile methylene chloride extract, piperine, ash, crude fiber and moisture. 21 CFR 182.20 lists black pepper extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. 21 CFR 173.270 allows hexane residues in spice oleoresins from the extraction of spice at up to 25 parts per million.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Cayenne pepperCapsicum annuum · Capsicum frutescens
- PaprikaCapsicum annuum · Sweet paprika
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.