Black Pepper

Several color peppercorns found in the markets are nothing but the same fruit, which picked up from the plant at different stages of maturity and subjected to different methods of processing. Generally, the peppercorns are harvested when they are half-matured and just about to turn red. They are then left to dry under the sun light that causes them to shrivel and turns black. Alternatively, green pepper corns are picked while the berries still unripe and green. The white peppercorns are derived when fully ripe berries soaked in brine to remove their dark outer coat, leaving the inner white-color pepper seed.


Black peppers have a strong spicy taste that comes to them from volatile-oils such as piperine. In ground peppers, these volatile oils may evaporate if kept open in the air for longer periods.


Farmers Club Producing Black Pepper


Satyanarayan Farmers Club




Bhumika Farmers Club




Sangod Shetkari Sanghatana