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Black pepper is the world's most traded spice and is the most common spice added to different cuisines around the world. 28 mesh black pepper is used where the pepper flavor will stand out such as in dry rubs, jerky and salad seasonings.
Black pepper (Piper nigrum) grows on a perennial woody flowering vine and is a member of the Piperaceae family. It is processed from the still-green, unripe drupe of this pepper plant. It is cooked briefly to clean and prepare it for drying. The heat during this cooking process ruptures the cell walls which speeds the work of browning enzymes during the drying process. These cooked drupes are then either dried in the sun or by machine until the skin surrounding the seed shrinks and darkens into a thin, wrinkled black layer. Black pepper gets its spiciness from the chemical compound piperine.
Nutritionally, black pepper contains moderate amounts of vitamin K, iron, and manganese. It also contains trace amounts of other essential nutrients, protein, and dietary fiber.
Moisture: ≤ 14.0%
Piperine Level: ≥ 2.0%
On USS #20 ≤ 5.0%
On USS #50 ≤ 10.0%