Food and Drug Regulations

B.07.030 [S]. Black Pepper or Peppercorn, whole or ground, shall be the dried, immature berry of Piper nigrum L. and shall contain

• (a) not more than

  • (i) seven per cent total ash,

  • (ii) one per cent ash insoluble in hydrochloric acid, and

  • (iii) 12 per cent moisture;

• (b) not less than

  • (i) six per cent non-volatile methylene chloride extract,

  • (ii) 30 per cent pepper starch, and

  • (iii) 2.0 millilitres volatile oil per 100 grams of spice; and

• (c) when ground, all the parts of the berry in their normal proportions.