This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676 ), whole or ground at the following commercial stages:
non-processed black pepper (NP) or semi-processed black pepper (SP);
processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers.
This document does not apply to black pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-2 .
Recommendations relating to storage and transport conditions are given in Annex C.
Information regarding the microscopic structure of the pepper berry is given in Annex D.