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The value of black pepper is attributed to its pungent taste, primarily from the alkaloid Piperine, which constitutes 3-6% of the spice. Minor alkaloids include Chovicine and Peiperidine. Commercial grading of Malabar black pepper is based on the cleaning and sorting process, with garbled pepper containing 11.7% oleoresin and ungarbled pepper containing 10.1%.
- Author
- ikhlaqkhan221
- Language
- EN