Known as the "King of Spices", TBAISA exports premium whole black pepper sourced directly from Kerala’s Malabar coast and Karnataka’s Western Ghats. Available as Tellicherry Garbled Extra Bold (TGSEB), Tellicherry Garbled Special Extra Bold, and Malabar Garbled (MG1). Hand-harvested, sun-dried, winnowed, and steam-sterilized to preserve intense aroma, sharp pungency, and natural essential oils for global spice grinders, meat processors, and seasoning compounders.
| Bulk Density (GL) | 500 g/l to 570+ g/l (Garbled) |
| Moisture | Max 11.5% – 12.0% |
| Piperine Content | 4.0% to 6.5%+ (HPLC Tested) |
| Volatile Essential Oil | 1.5% to 3.0% (v/w) |
| Total Ash | Max 6.0% |
| Foreign Matter | Max 0.2% (Machine sorted & spiral separated) |
| Microbiological Status | Steam treated; Salmonella Absent in 25g; E. Coli Negative |
Tellicherry (TGSEB) consists of berry sizes 4.75mm and above, harvested at peak maturity with higher volatile oil content and nuanced floral-fruity warmth. MG1 is standard export garbled grade with minimum 550 g/l density, offering bold pungency for grinding.
Yes. We offer continuous dry-steam sterilized black pepper that achieves compliant microbiological profiles (TPC < 50,000 cfu/g, E. Coli < 10 cfu/g, Salmonella absent in 25g) without irradiation.
Every export shipment is accompanied by a batch Certificate of Analysis (COA). Independent third-party inspection (e.g., SGS, Geo-Chem, Intertek) can be arranged prior to container stuffing at port.