Black and White Pepper

Black pepper is produced by harvesting mature peppercorns, drying using traditional sun-drying or mechanical methods to achieve optimal moisture levels while preserving pungent alkaloids and aromatic compounds. White pepper is produced by harvesting ripe berries, fermenting to remove the outer skin, and drying the inner seed. Both varieties are sorted by size and density, cleaned to remove foreign matter, inspected for quality defects, and packed in food-grade containers with moisture barriers to maintain potency and shelf stability. Black and white pepper are exported meeting international food safety standards and traceability requirements for spice and seasoning applications.

Black and white pepper are sourced and exported by Jabali Madini Ltd from Kenya through the Port of Mombasa to spice blenders, food manufacturers, and seasoning suppliers across Europe, North America, the Middle East, South Asia, and East Africa. Consistent demand exists from spice mills, meat processors, food flavouring companies, and foodservice distributors. The products are available FOB Mombasa in 20-foot container quantities with lead times of 2 to 4 weeks. Export documentation includes certificates of origin, bills of lading, phytosanitary clearance, and quality analysis reports confirming piperine levels.