Black Pepper
Pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit is a drupe which is about 5 mm in diameter, dark red, and contains a stone which encloses a single pepper seed.
Processing Steps:
1.Harvesting:
→ The harvesting of black pepper typically happens from December to February when the berries are fully matured but not yet overripe.
→ Pepper is harvested by handpicking or by using long poles to pluck the vines.
2.Washing
→ After harvesting, the pepper berries are cleaned to remove dirt, dust, and other foreign materials.
→ Drying Preparation: The cleaned pepper berries are sorted by size and quality to ensure uniform processing.
3.Boiling (Blanching)
This step involves boiling the harvested peppercorns for a few minutes (typically 2–3 minutes). The purpose of boiling is to:
→ Enhance the aroma and flavor
→ Prevent the growth of fungi or mold
→ Facilitate the peeling
4.Drying
→ Sun Drying: After boiling, the pepper berries are spread out on mats or tarps under direct sunlight.
→ This is the traditional method, where the pepper is left to dry for 7 to 10 days, depending on the weather conditions.
→ Mechanical Drying: In some commercial setups, mechanical dryers are used to speed up the drying process.
5.Grading and Sorting
→ Sorting: Once dried, the peppercorns are sorted by size, color, and quality.
→ Grading: The pepper is categorized into various grades based on its size, color, and the extent of wrinkles on the peppercorns. Higher-quality pepper is typically larger and has fewer blemishes.
6.Packaging and Storage
→ After sorting, the peppercorns are packed in clean, airtight containers or bags to maintain freshness and prevent contamination.
→ Storage: Black pepper is stored in cool, dry conditions to avoid spoilage and preserve its flavor