Processing Methods for Black Pepper

Black pepper is made by drying the fruit spikes directly in the sun or by artificial heat. After the fruit spikes have been sun-dried for 3-4 days and the skins have shriveled, they can be trodden with the feet or beaten with a wooden club to separate the berries from the stalks. After the stalks are removed and the berries are thoroughly dried again, they become commercial black pepper. Fresh berries can also be dried in an artificially heated drying room, with the temperature controlled between 49-60°C, for 24 hours. 50 kg of fresh berries can be made into 16-18 kg of black pepper.

Black pepper is generally made from ripe berries, but berries that are not yet fully ripe can also be processed. Black pepper requires thorough drying, and during storage it must be protected from moisture to prevent the surface of the dried berries from becoming moldy, which would affect quality. Generally, the moisture content of black pepper should be around 12%.