India produces about one million tonnes of spices a year, 90% of which are intended for domestic consumption and export only the remainder.

Characteristics of black pepper origin India

This brand is certainly better known in Italy and worldwide for its organoleptic properties and especially for its producers’ exceptional experience in processing and cleaning.

Its fame probably comes from the fact that India was the first producer country in the world to offer a clean brand from its origin, thus defining precise quality standards:

• MG-1 – Malabar garbled, Grade 1 to 95% of grains with a diameter of 3.25 mm and a weight of 550 g / l minimum
• TGEB – Tellichery garbled Extra Bold – 95% of grains with a diameter of 4.25 mm and a weight of 530 g / l minimum
• TGSEB – Tellichery garbled Special Extra Bold – 95% of grains with a diameter of 4.25 mm and a weight of 530 g / l minimum
• Malabar 500 g / l – in contrast to other qualities, presents a greater amount of “light berries” (grains which have reached an apparently normal size , but are empty inside) and “pinhead” (very small grains, not developed), assorted size and non-calibrated.

Using the different varieties of black pepper origin India

The Malabar 500 g/l and the MG-1 are normally used for the production of black pepper powder-
slightly darker- for the food industry. 

The TGEB is normally used for the production of salami.

The TGSEB, being bigger, is particularly suitable for the production of mortadella or salami where, for aesthetic reasons, the presence of a clearly visible grain within the slice is preferred.