Organic Black Pepper Powder 100g
₹ 200.00
Dhatu Organics Organic Black Pepper Powder 100g is freshly stone-ground from certified organic Piper nigrum peppercorns sourced from Kerala. Ground without anti-caking agents... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
Organic Black Pepper Powder (Piper nigrum). Single ingredient. No anti-caking agents, no fillers. Certified Organic.
Nutrition Facts
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy 251 kcal | Protein 10.4g | Carbs 63.7g | Fat 3.3g | Fibre 26.5g | Calcium 443mg | Iron 9.7mg | Piperine 5-9g per 100g. Source | USDA FoodData Central. |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Organic Black Pepper Powder 100g is freshly stone-ground from certified organic Piper nigrum peppercorns sourced from Kerala. Ground without anti-caking agents, fillers, or additives — just pure pepper, milled to order to lock in volatile oils and piperine potency before it reaches your kitchen.
Why freshness matters in pepper powder: Commercial pepper powders often use anti-caking agents (sodium aluminosilicate, silicon dioxide) and are ground months before sale, losing up to 70% of their volatile oil content. Dhatu’s powder is additive-free and packed promptly after milling to deliver real pepper flavour — not just the burn.
Ingredients
Organic Black Pepper Powder (Piper nigrum)
Single ingredient · No anti-caking agents · No fillers · Certified organic
Certified Organic
Non-GMO
Gluten-Free
Vegan
Nutrition Facts
Per 100g · Per 1g serving (approx. ¼ tsp powder)
| Nutrient | Per 100g | Per 1g |
|---|---|---|
| Energy | 251 kcal | 2.5 kcal |
| Protein | 10.4 g | 0.10 g |
| Carbohydrates | 63.7 g | 0.64 g |
| Total Fat | 3.3 g | 0.03 g |
| Dietary Fibre | 26.5 g | 0.27 g |
| Calcium | 443 mg | 4.4 mg |
| Iron | 9.7 mg | 0.10 mg |
| Piperine | 5–9 g | 50–90 mg |
Values approximate. Source: USDA FoodData Central.
Key Benefits
- Bioavailability Enhancer: Piperine inhibits P-glycoprotein and CYP3A4 enzymes in the intestinal wall, increasing absorption of nutrients such as curcumin, beta-carotene, and selenium by several-fold.[1]
- Antioxidant Protection: Piperine scavenges reactive oxygen species and inhibits lipid peroxidation, reducing cellular oxidative damage.[2]
- Digestive Aid: Stimulates secretion of hydrochloric acid and pancreatic digestive enzymes, easing bloating, gas, and sluggish digestion.
- Anti-inflammatory: Piperine inhibits NF-κB and COX-2 — the same pathways targeted by many anti-inflammatory drugs, without their side effects.[2]
- Mineral Support: Contributes calcium, iron, and manganese in culinary quantities, with fibre supporting gut microbiome diversity.
Research at a Glance
| Benefit | Study Finding | Reference |
|---|---|---|
| Curcumin bioavailability | Piperine increases curcumin absorption 2,000% in humans | Shoba et al., 1998[1] |
| Antioxidant / anti-inflammatory | Reduces oxidative stress, inhibits NF-κB | Butt et al., 2013[2] |
| Digestive enzyme stimulation | Enhances amylase, lipase, and protease output | Srinivasan, 2007[3] |
How to Use
- Finishing Spice: Add freshly to soups, salads, eggs, and pasta just before serving to preserve volatile oils.
- With Turmeric: Stir ¼ tsp into warm turmeric milk or any curry to amplify curcumin absorption.
- Chutneys and Marinades: A pinch in chutneys and marinades adds depth without raw heat.
- Rasam Powder: Essential in homemade rasam and sambar powder blends.
- Chaas / Buttermilk: ¼ tsp stirred into spiced buttermilk makes a digestive summer drink.
Frequently Asked Questions
Why does this pepper powder look darker than supermarket varieties?
Most commercial pepper powders blend in some white pepper (husk removed) or lighter-grade peppercorns to improve flowability and visual uniformity. Dhatu’s powder is 100% whole-black peppercorn ground — the darker colour indicates full-spectrum content including the outer husk, which contains additional antioxidants and fibre.
Does it contain any anti-caking agents?
No. Dhatu’s black pepper powder contains only organic black pepper. No sodium aluminosilicate, silicon dioxide, calcium silicate, or any other flow agent is added. Store in an airtight container with a small silica sachet if clumping is a concern in humid climates.
How long does pepper powder stay fresh?
Ground pepper is best used within 3–6 months of opening for peak flavour. The piperine content remains stable longer than volatile aroma compounds. Store in an airtight glass or ceramic jar away from heat and light. Refrigeration is not recommended — condensation introduces moisture.
Can I use this in place of whole pepper for any recipe?
Yes, with a ratio adjustment: 1 tsp whole peppercorns ≈ ¾ tsp ground pepper. Ground pepper releases more immediate heat and flavour, so start conservatively. Whole peppercorns work better for slow-cooked dishes and tempering; ground is better as a finishing spice or in dry rubs.
Is this safe to use daily?
Yes. Black pepper at culinary doses is safe for daily use. Typical culinary use (¼–1 tsp per day) provides meaningful piperine for nutrient enhancement. People on anticoagulant medications should be aware that piperine can affect drug metabolism — consult your doctor if on prescription medication.
Explore More from Dhatu Organics
- Organic Black Pepper Whole 100g — grind fresh at home for maximum aroma
- Fermented Turmeric Powder with Black Pepper — already combined for curcumin bioavailability
- Organic Cumin Powder 100g — another freshly ground essential spice
- All Organic Spices — our complete certified organic spice range
Scientific References
- Shoba G, et al. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Med. 1998;64(4):353–6. doi:10.1055/s-2006-957450
- Butt MS, et al. Black pepper and health claims: a comprehensive treatise. Crit Rev Food Sci Nutr. 2013;53(9):875–86. doi:10.1080/10408398.2011.571799
- Srinivasan K. Black pepper and its pungent principle-piperine: a review of diverse physiological effects. Crit Rev Food Sci Nutr. 2007;47(8):735–48. doi:10.1080/10408390601062054