What is the HS code for black pepper?

Whole, ungarbled black pepper is classified under HS code 0904.11.40, and ground black pepper under 0904.12.00 — confirm the exact code with your customs broker for whole peppercorns versus ground powder, and note this is a different code from long pepper (Piper longum), a different spice under the same heading.

What piperine content and bulk density should Malabar black pepper have?

A typical range is 4.0%–6.0% piperine content and 500–600 g/l bulk density, grade-dependent. Bulk density correlates with berry maturity and fullness — if a spec sheet lists piperine and moisture but skips bulk density, ask for it directly.

What is a typical MOQ for black pepper from Kerala?

Around 100 kg is a typical indicative starting point, packed in retail pouches for smaller orders or bulk jute/PP bags for wholesale volumes.

Product Export Guide

Indian Black Pepper Export Guide

A buyer's overview of Indian black pepper: Malabar origin, bulk density and piperine, whole versus ground, aflatoxin evidence, HS code, MOQ and destination rules.

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What We Supply

Black pepper sourced from the Malabar growing region of Kerala, available whole and as ground powder for international spice distributors, food manufacturers and wholesale buyers. Grade, bulk density and piperine content are confirmed with the supplying source per order.

Decide These First

Specification: bulk density and piperine content, not only a grade name.
Origin: Malabar origin matters to some buyers and to price, so say so at enquiry.
Aflatoxin evidence: a lot-specific report matters most for markets that set explicit limits.
Form: whole peppercorns or ground, and bulk or retail packing.

ShankuChakra is a merchant exporter: we coordinate sourcing, specification and export documents with qualified suppliers, and we do not yet have an existing customer base to cite.

Black Pepper at a Glance

Origin	Wayanad, Kerala
Forms	Whole Black Pepper; Ground Black Pepper Powder
Packaging	Retail pouch; Bulk jute/PP bag
HS code	09041140
MOQ	100 kg (indicative — confirmed per order, packaging and destination)
Piperine Content	4.0% – 6.0% (typical range)
Moisture	≤ 12.5% (typical range)
Bulk Density	500 – 600 g/l (typical range, grade-dependent)
Aflatoxin B1 + Total	Within Codex / destination-market limits (confirmed per shipment)
HS Code — Ground Powder	09041200 (whole/ungarbled black pepper is 09041140, above — confirm both with your broker)

Figures are typical ranges, confirmed against the specific lot before shipment and not guaranteed. Download the spec sheet (PDF).

Grades and Varieties

Black pepper is traded by garbling terms and size grade — light berries removed, extraneous matter limits, admixture percentage — rather than by a single variety name, so the specification numbers matter more than the grade label itself. Bulk density, piperine content and moisture are confirmed against the specific lot at enquiry stage.

Garbled, Graded by Size

Light and underdeveloped berries removed, extraneous matter and admixture kept within stated limits — any grade label a quote references is translated into the underlying numbers (moisture, bulk density, piperine, foreign matter) on request rather than quoted at face value.

Bulk Density (Fill Indicator)

Weight per unit volume, commonly measured in grams per litre — a primary quality indicator for pepper because it correlates with how full and mature the berries are. A spec sheet that lists piperine and moisture but skips this figure is worth questioning.

Whole Peppercorns

Retains volatile oils and pungency far longer than ground pepper — the standard form for bulk export; most buyers who process domestically import whole and grind closer to end use.

Ground Pepper

Loses potency faster after milling — ask for the milling date, not just the shipment date, and expect a shorter effective shelf life than whole peppercorns.

Guides for Black Pepper Buyers

Buyer's Guide

Malabar Black Pepper: What Buyers Should Know Before Importing

What buyers should check before importing black pepper from Kerala's Malabar region — piperine content, bulk density, whole vs. ground, and grading terms.

Exporting Black Pepper to Specific Markets

Frequently Asked Questions

What is the HS code for black pepper?: Whole, ungarbled black pepper is classified under HS code 0904.11.40, and ground black pepper under 0904.12.00 — confirm the exact code with your customs broker for whole peppercorns versus ground powder, and note this is a different code from long pepper (Piper longum), a different spice under the same heading.
What piperine content and bulk density should Malabar black pepper have?: A typical range is 4.0%–6.0% piperine content and 500–600 g/l bulk density, grade-dependent. Bulk density correlates with berry maturity and fullness — if a spec sheet lists piperine and moisture but skips bulk density, ask for it directly.
Whole black pepper or ground pepper — which should I import?: Whole black pepper retains its volatile oils and pungency far longer and is the standard form for bulk export; most buyers who process domestically grind closer to end use. Ground pepper loses potency faster after milling.
What is a typical MOQ for black pepper from Kerala?: Around 100 kg is a typical indicative starting point, packed in retail pouches for smaller orders or bulk jute/PP bags for wholesale volumes.

Requirements vary by product and destination and change over time. This page is orientation, not legal or customs advice, so confirm with your customs broker.

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