| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 4.00% |
| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Botanical Name: Piper nigrum
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Black pepper powder is widely used as a spice in food preparation, thanks to its mild flavour that enhances the taste of many dishes. The active constituents present in this spice have antioxidant properties and contain a large amount of minerals and vitamins. This spice specifically originates from the Indian state Kerala and its Western Ghats. Incredibly, the history of black pepper dates back to about more than 4,000 years ago.
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Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100 g
| Amount/serving | % Daily Value* | |
| Total Fat 3.3g | 4.62% | |
|---|---|---|
| Saturated Fat 1.0g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 64.8g | 21.33% | |
| Dietary Fiber 26.5g | 104.00% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 11.0g | 22.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 437mg | 33.62% | |
| Iron 28.9mg | 155.56% | |
| Potassium 1259mg | 26.79% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Identification | Comply as per the TLC | TLC |
| Tapped Bulk Density | 0.50-0.80 g/ml | USP<616> |
| Untapped Bulk Density | 0.30-0.60 g/ml | USP<616> |
| pH (of 5% solution) | 4-6 | USP<791> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 0.5 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 0.1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Staphylococcus aureus | Absent | USP<62> |
| Coliforms | NMT 100 cfu/g | USP<62> |
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