Black pepper specification for export: limits, grades and a sheet format
Key takeaways
- FSSAI's pepper standard is detailed. Whole black pepper has 14 limits, from bulk density to pinheads [1].
- Bulk density and light berries drive price. Show your tested figures for both.
- The EU certificate ended in 2026, but the limit and border checks remain [3].
- The USA is the biggest buyer by value of Indian pepper [7].
What are the limits for black pepper?
FSSAI clause 2.9.15 covers black, white and green pepper. Whole black pepper must be dried berries with an unbroken, wrinkled pericarp, at least 2.0 mm across [1].
| Parameter | Whole black pepper | Ground black pepper |
|---|---|---|
| Moisture | Max 13.0% | Max 12.0% |
| Total ash, dry basis | Max 7.0% | Max 6.0% |
| Acid-insoluble ash, dry basis | Max 1.5% | Max 1.2% |
| Volatile oil, dry basis | Min 1.0 ml/100 g | Min 1.0 ml/100 g |
| Non-volatile ether extract, dry basis | Min 6.0% | Min 6.0% |
| Piperine, dry basis | Min 2.0% | Min 2.0% |
| Bulk density | Min 400 g/l | Not in the ground table |
| Light berries | Max 10.0% | Not in the ground table |
| Extraneous vegetable matter | Max 2.0% | Not in the ground table |
| Foreign matter | Max 0.5% | Not in the ground table |
| Mouldy berries | Max 3.0% | Not in the ground table |
| Insect-defiled berries | Max 2.0% | Not in the ground table |
| Mammalian or other excreta | Max 2.0 mg/kg | Not in the ground table |
| Pinheads | Max 4.0% | Not in the ground table |
| Crude fibre, dry basis | Not in the whole table | Max 17.5% |
The product must also be free from foreign odours and flavours, harmful substances and added colours [1].
Which figures do buyers compare first?
Bulk density, light berries and moisture. Together they tell a buyer how much real pepper they get per bag:
- Bulk density in g/l, with how it was measured. Many buyers ask for a figure above the legal minimum.
- Light berries, which add weight in the bag but little pepper.
- Moisture, because damp pepper grows mould in the container.
- Garbled or ungarbled, because the HS lines differ [2].
Be careful with protected names. Malabar Pepper is a registered GI, with Spices Board as its proprietor [6]. Check that you may use the name before you print it.
What are the HS codes for pepper?
Spices Board's ITC (HS) list has separate lines for each form [2]:
| Product | ITC (HS) code |
|---|---|
| Light black pepper | 0904 11 30 |
| Black pepper, garbled | 0904 11 40 |
| Black pepper, ungarbled | 0904 11 50 |
| Pepper pinheads | 0904 11 70 |
| Pepper, crushed or ground | 0904 12 00 |
What do export markets add?
The EU changed its rules in January 2026. Pepper from India moved from Annex II to Annex I of Regulation (EU) 2019/1793. No official certificate is needed for ethylene oxide, but 20% of consignments are still checked at the border [3]. The limit for pepper is 0.10 mg/kg [4]. Spices Board's own testing rules may still apply, so ask your regional office. Our guide to ethylene oxide in Indian spices has the full picture.
Japan has pesticide limits. Spices Board's list covers whole and ground black pepper for Japan, including triazophos at 0.01 ppm and chlorpyrifos at 5.00 ppm [5].
Know where the value goes. India exported 19,806 tonnes of pepper in 2025-26, worth about USD 138 million [7]. The USA took 7,254 tonnes, the UK 1,320 and Canada 1,306.
What should a black pepper spec sheet include?
Product: Black pepper, whole, [garbled / ungarbled], [size]
Botanical name: Piper nigrum L.
Origin: [State, India], crop year [__]
HS code: [line from the table] (confirm with your CHA)
Bulk density: min [__] g/l, [method]
Light berries: max [__]%
Moisture: max [__]%
Piperine: [__]%, dry basis
Volatile oil: [__] ml/100 g, dry basis
Pinheads: max [__]%
Ethylene oxide: [result], [lab, report number]
Packing: [bag type, net weight]
Version: [date], Lot: [number]
Don't copy the legal limit onto your sheet. Use a figure your lots actually meet, because a buyer's lab will test your sample against it.
Next step. Before a buyer reads your sheet, they usually check your company. Our free Buyer Check is a 1-page report on your Google listing, website and spec gaps, with the 3 fixes that matter most, within 24 hours.
Sources
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Chapter 2.9, Version 4 (01.08.2025), FSSAI
- Trade classification: ITC (HS) codes for spices, Spices Board India
- Commission Implementing Regulation (EU) 2026/194 of 28 January 2026, Official Journal of the European Union, hosted by Spices Board India
- Comprehensive Guidelines on Prevention of EtO contamination in Spices Exports, Rev.02 (28.10.2024), Spices Board India
- Circular No. 24/2022-23: Mandatory Sampling and Testing of export consignments, Spices Board India
- List of GI tags for spices, Spices Board India
- Major item and country wise export of spices from India, 2021-22 to 2025-26, Spices Board India, data from DGCI&S
Checked 10 November 2026. This guide is general information, not legal or tax advice.