Black pepper is produced from the still-green unripe berries of the pepper plant which are cooked briefly in hot water and then dried. Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Sri Lankan black pepper is prized for its high piperine content which gives it a strong and rich flavour.

Harvesting period: June to September.

Quantity available for export: 
approx 3000MT per year

Product specifications:
Density – 550,600 grams per litre
Maximum moisture – 12%
Extraneous matter percent by mass–max 1%