Sourcing Pepper from Kochi: grades and benchmark

The pepper benchmark

Kochi in Kerala is the historic pepper and cardamom auction benchmark, the reference point that Indian black pepper trades against. Sourcing pepper from Kochi means buying against this benchmark and specifying the grade, above all bulk density, that your product needs.

Malabar and Tellicherry grades

How to specify pepper

• —Grade and bulk density (MG1 around 500 to 550 g/l, TGEB 550+ g/l)
• —Form: whole black, white, or ground with mesh
• —Moisture and cleanliness / defect limits
• —Salmonella-negative declaration and residue screening

The EU Salmonella check

Black pepper is the highest-profile microbiological risk in the trade: Indian black pepper faces a 50 percent EU border-check rate for Salmonella. A pepper lane into the EU should be planned assuming half of consignments are physically tested. The compliant control is steam treatment plus pathogen testing before shipment, never ethylene oxide.

How YouPals helps

YouPals is a sourcing desk and owns no facility. In Kochi we shortlist CRES-registered exporters, specify pepper on bulk density and form against the Kochi benchmark, and coordinate steam treatment and Salmonella and pesticide testing at accredited third parties so an EU-bound lot clears the 50 percent check. We keep the document set aligned to your destination broker.

Frequently asked

What is the difference between Malabar and Tellicherry pepper?

Both are Kochi-benchmark grades specified on bulk density. Malabar Garbled (MG1) runs about 500 to 550 g/l and is the export workhorse; Tellicherry Garbled Extra Bold (TGEB) is 550+ g/l, the premium bold berry.

Why does Indian pepper face extra EU checks?

Black pepper carries a Salmonella risk, so Indian pepper sits at a 50 percent EU border-check rate for Salmonella. Steam treatment plus pathogen testing before shipment is the compliant control.