Wholesale Dried Black Pepper

Product Specification – Dried Black Whole Pepper

Parameter	EU Whole Dried Black Pepper (FAQ / Cleaned Bulk Commodity Grade)	EU Whole Dried Black Pepper 550 g/l – 570 g/l (ASTA Cleaned / Premium Spice & Grinding Grade)
1. Brand	Maubis Trading B.V. (Private Label / Fine Spices, Seeds & Agricultural Commodities)	Maubis Trading B.V. (Private Label / Fine Spices, Seeds & Agricultural Commodities)
2. Variants	Whole Dried Black Peppercorns (Piper nigrum L. – Fair Average Quality FAQ / Machine Cleaned)	Whole Dried Black Peppercorns (Piper nigrum L. – High Density 550 g/l to 570 g/l ASTA Quality / Spiral & Gravity Cleaned)
3. Standard Unit Sizes	25 kg or 50 kg Net Weight Polypropylene (PP) Woven Bag / Multi-Ply Paper Bag	25 kg or 50 kg Net Weight Multi-Ply Kraft Paper Bag with PE Inner Liner
4. Packaging / Case	Food-grade inner polyethylene (PE) liner inside heavy-duty woven PP export sack or multi-ply Kraft paper bag	Food-grade heat-sealed inner PE barrier liner inside multi-ply sanitary Kraft paper bag or woven PP export sack
5. Container / Pallet Logistics	28 to 32 Bags per Euro Pallet (800 x 1200 mm) / 700 kg to 800 kg net weight per pallet (14–16 MT per 20ft FCL / 26–27 MT per 40ft HC)	28 to 32 Bags per Euro Pallet (800 x 1200 mm) / 700 kg to 800 kg net weight per pallet (15–17 MT per 20ft FCL / 26–27 MT per 40ft HC)
6. Physical Appearance	Deep brown to black spherical wrinkled peppercorns; uniform size (3.0 – 4.5 mm); characteristic pungent aroma and sharp spicy flavor	Dark black, fully matured, heavy wrinkled peppercorns; bold uniform size (4.0 – 5.5 mm); strong, highly aromatic woody profile and intense bite
7. Quality Specs / Safety	Bulk Density >= 500 – 530 g/l; Purity >= 98.0% – 98.5%; Moisture Content <= 12.0%; Total Ash <= 7.0%; Acid Insoluble Ash <= 1.5%; Foreign Matter <= 1.0%; Volatile Essential Oil >= 1.5% – 2.0% (v/w); Piperine Content >= 4.0%; Heavy Metals: Lead <= 2.0 mg/kg, Cadmium <= 1.0 mg/kg, Arsenic <= 1.0 mg/kg; Pesticide Residues & Ethylene Oxide (EtO) fully compliant with EU Regulation (EC) No 396/2005; Aflatoxin B1 <= 5.0 mcg/kg, Total Aflatoxins <= 10.0 mcg/kg, Ochratoxin A <= 15.0 mcg/kg; Salmonella Absent in 25 g; Phytosanitary Certificate included; Non-GMO, Halal, Kosher	Bulk Density >= 550 – 570 g/l; Purity >= 99.5% (ASTA Cleaned); Moisture Content <= 11.5%; Total Ash <= 6.0%; Acid Insoluble Ash <= 0.5%; Foreign Matter <= 0.2%; Light Berries <= 1.0%; Volatile Essential Oil >= 2.5% – 3.0% (v/w); Piperine Content >= 4.5% – 5.5%; Heavy Metals, Pesticides, EtO, and Mycotoxins fully compliant with EU Food Safety Standards; Salmonella Absent in 25 g; Phytosanitary Certificate included; Non-GMO, Halal, Kosher
8. Shelf Life	24 to 36 Months (stored in original unopened sacks in a cool, dark, dry warehouse at < 20°C and < 60% relative humidity protected from ambient moisture and strong odor transfer)	24 to 36 Months (stored in original tightly closed high-barrier bags under climate-controlled dry warehouse conditions at < 20°C and < 60% relative humidity protected from light and moisture)

From Berry to Peppercorn

Black pepper comes from the dried, unripe berries of the Piper nigrum vine, grown mainly in tropical climates. Farmers harvest the berries green, then dry them in the sun until the skin shrinks and darkens into the familiar wrinkled peppercorn. This drying process concentrates both flavor and the compound piperine, which gives pepper its characteristic bite.

Whole Peppercorns vs. Ground Pepper

Whole peppercorns hold their essential oils far longer than pre-ground pepper, which loses potency within weeks of grinding. Distributors favor whole form because it gives downstream buyers control over freshness. Restaurants and manufacturers can grind exactly what they need, right before use, preserving aroma that pre-ground pepper simply cannot match over time.

What Drives Pepper’s Global Demand

Few spices cross as many cuisines as black pepper. It appears in nearly every regional cooking tradition, from European sauces to Asian marinades. Beyond flavor, pepper also carries natural preservative properties, which food manufacturers value in cured meats and packaged goods. This dual role keeps global sourcing volumes high year-round.

Sourcing Through Maubis Trading B.V.

We source black pepper directly from established growing regions and verify quality before every shipment. Wholesale distributors partnering with us can expect:

• Bulk whole peppercorns graded for size and density
• Verified oil content and quality across batches
• Order volumes scaled to distribution needs
• Packaging designed to preserve aroma during transit

Where This Spice Is Used

Black pepper serves a broad range of commercial buyers, including:

• Spice packers and retail distributors
• Food manufacturers producing cured and processed meats
• Restaurants and foodservice supply chains
• Seasoning and spice blend producers

Its universal use keeps demand strong across nearly every segment of the food trade.

Quality Verification on Every Order

Specification sheets and certificates of analysis accompany shipments on request. Your team can verify grading, purity, and origin independently, and this documentation also helps speed customs clearance at the destination port.

Protecting Aroma During Transit

Pepper loses potency when exposed to heat, moisture, or extended light exposure. Our logistics team packages and monitors each shipment carefully, so peppercorns arrive at full strength rather than diminished by a long journey.

Request Your Black Pepper Quote

Contact Maubis Trading B.V. to discuss your bulk black pepper needs. Share your required grade, volume, and destination, and we’ll return a clear quote promptly. Full-strength spice supply starts with sourcing built around freshness.