Premium ASTA-grade black pepper from Brazil for spice processors, food manufacturers, seasoning companies, and retail packers. Brazilian pepper from Para and Espirito Santo states. Whole, ground, and steamed forms. ASTA 550+ pungency. Shipped FOB/CFR/CIF. MOQ 5 MT.
| Parameter | Specification |
|---|---|
| Grade | ASTA 550+ |
| Forms | Whole / Ground / Steamed |
| Moisture | 12% max |
| Ash | 5% max |
| MOQ | 5 MT |
| Terms | FOB / CFR / CIF |
| Origin | Brazil (Pará, Espírito Santo) |
| Packaging | 25kg / 50kg bags |
SAI AGRO BRAZIL sources and exports premium ASTA-grade black pepper from Brazil’s leading production regions to spice processors, food manufacturers, seasoning companies, and retail packers worldwide. Brazil is the world’s second-largest pepper producer, with cultivation concentrated in Para state (northern Brazil, largest producing region) and Espirito Santo state (southeastern Brazil). Our black pepper delivers ASTA 550+ pungency, indicating high piperine content and bold flavor. Available in whole (black and white), ground (various mesh sizes), and steamed/dehydrated forms. HACCP, BRC, and IFS certified processing facilities ensure international food safety standards. Brazilian pepper offers competitive pricing versus Vietnamese and Indonesian origins, with modern processing and reliable quality. Year-round supply maintained through continuous harvest cycles across production regions.
SAI AGRO BRAZIL supplies premium black pepper (Piper nigrum L.) from Brazil’s leading production regions in Para and Espirito Santo states. Brazil is the world’s second-largest pepper producer after Vietnam, with annual production exceeding 80,000 metric tons. Black pepper is the world’s most traded spice, valued for its pungent flavor (piperine), aroma, and preservative properties. Our pepper is harvested at optimal maturity, processed through traditional and modern methods, and graded to ASTA standards ensuring consistent quality for industrial food use.
We offer three primary forms. Whole black pepper: dried peppercorns with the outer pericarp intact, graded by size (550/575/600 count per 500g). Standard for spice blending, retail packaging, and food service. Ground pepper: available in various mesh sizes (20, 30, 40, 60 mesh) for spice blend manufacturing, seasoning production, and industrial food formulations. Steamed/dehydrated pepper: treated with steam to reduce microbial load (E. coli, Salmonella, total plate count), suitable for direct food applications requiring low microbial specifications. White pepper (hulled) also available.
Brazil offers distinct advantages as a pepper sourcing origin: competitive pricing versus Vietnamese and Indonesian origins, modern processing facilities with HACCP/BRC/IFS certifications, year-round harvest ensuring continuous supply, comprehensive documentation and inspection, proximity to Americas markets, and non-GMO cultivation. Brazilian pepper from Para state is known for bold pungency, while Espirito Santo pepper offers slightly different flavor profile preferred by certain European buyers. Our multi-origin sourcing ensures consistent quality and supply continuity.
| Parameter | Specification | Test Method |
|---|---|---|
| Product Forms | Whole, Ground (20/30/40/60 mesh), Steamed | Visual / Sieve analysis |
| ASTA Pungency | 550+ ASTA | ASTA method 18.0 |
| ASTA Color | 55-60+ (whole pepper) | ASTA color method |
| Moisture Content | 12% max | Oven drying (AOAC 934.06) |
| Ash Content | 5% max | Muffle furnace (AOAC 942.05) |
| Foreign Matter | 0.5% max | Manual sorting |
| Piperine Content | 5-7% (whole) | HPLC |
| Packaging | 25kg/50kg PP bags with PE liner | N/A |
| Shelf Life | 24+ months (whole), 18 months (ground) | Stored <25C, <65% RH |
| MOQ | 5 Metric Tons | N/A |
Brazilian black pepper serves five key market segments. Spice blending: whole and ground pepper as base ingredient for spice blends, seasoning mixes, and marinade formulations – the largest volume application. Food manufacturing: ground pepper for processed meats, soups, sauces, snacks, and ready meals. Retail packaging: whole peppercorns and ground pepper for private-label spice jars and grinders. Food service: bulk pepper for restaurants, hotels, catering, and institutional food service. Industrial extraction: pepper for oleoresin and piperine extraction used in pharmaceutical, nutraceutical, and flavoring applications.
Black pepper ships in 20-foot dry containers. Standard load: 18-20 MT per 20-foot container in 25kg or 50kg polypropylene bags with inner PE liner. Loading ports: Santos (Sao Paulo) and Belem (Para) provide direct container services. Ocean transit times: Europe 18-24 days, North America 15-22 days, Middle East 22-30 days, Asia 30-40 days. Ambient container shipping sufficient – cold chain not required for dried pepper. Ground pepper packaged in nitrogen-flushed bags to maintain freshness during transit. All shipments include phytosanitary certificate, SGS or Bureau Veritas inspection, and full export documentation.
We export ASTA 550+ grade black pepper, which indicates high pungency (piperine content). ASTA color 55-60+ for whole pepper. Available in whole (black and white), ground, and steamed/dehydrated forms. Custom grinding specifications available for contract volumes.
Brazil’s black pepper is primarily produced in Para state (northern Brazil, largest producing region) and Espirito Santo state (southeastern Brazil). Together these states produce the majority of Brazilian pepper output. The tropical climate and altitude variations produce pepper with distinctive pungency and aroma profiles.
We supply whole black pepper (dried peppercorns), ground black pepper (various mesh sizes: 20, 30, 40, 60 mesh), steamed/dehydrated pepper (reduced microbial load for direct food use), and white pepper (hulled). Custom cut and grind specifications available for contract volumes.
MOQ is 5 metric tons per shipment. Mixed container loads with turmeric, cloves, or other spices available. Volume pricing: 5-15 MT (standard), 15-30 MT (volume discount), 30+ MT annually (contract pricing). Sample quantities available for quality evaluation.
Every shipment includes phytosanitary certificate (MAPA), SGS or Bureau Veritas inspection certificate, certificate of origin, commercial invoice, and packing list. Additional testing for pesticide residues, heavy metals, aflatoxins, and moisture available. HACCP, BRC, and IFS certified processing facilities.
Contact SAI AGRO BRAZIL for competitive pricing on premium ASTA-grade black pepper for your spice processing or food manufacturing operation.
SAI AGRO BRAZIL
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