Black pepper
Indonesian black pepper supplier
Arkana Source supplies whole Indonesian black peppercorns (Piper nigrum) to bulk buyers through farmer partners, mainly in Sumatra. Send us your density, grade, volume, and destination port on WhatsApp. We'll check what we can supply and confirm the origin and terms in your quotation.
Illustrative image. Ask us for current product photos.
What to specify when you buy black pepper
"550 g/l black pepper" isn't a full specification. Two lots can share that density and still differ on moisture, cleanliness, and flavor. Tell us the limits you actually buy to.
| Detail | What to tell us | Why it matters |
|---|---|---|
| Bulk density | Your minimum, in g/l | A common trading measure for peppercorns |
| Grade | FAQ, ASTA, or your own contract terms | Sets the cleanliness and quality limits |
| Moisture | Your maximum, in % | Affects storage and mold risk in transit |
| Light berries and foreign matter | Your maximum for each, in % | Affects cleaning loss and yield |
| Piperine and volatile oil | Your minimum, if you buy on flavor | Linked to pungency and aroma |
| Tests and treatment | Salmonella or residue limits, and any treatment you require | Requirements differ by market and use |
| Packing and volume | Bag type and size, and total quantity | Sets the shipping plan and price |
For a sense of the range: Indonesian listings we reviewed in November 2026 most often quoted 500 or 550 g/l, with moisture limits around 12–13.5%. Those are other sellers' published figures, not Arkana Source's specification.
FAQ or ASTA black pepper: what's the difference?
FAQ (fair average quality) is a trade grade whose limits are set by the contract or supplier. ASTA usually signals a cleaner product, specified against American Spice Trade Association cleanliness methods. Neither label tells you enough alone, so ask for the numbers behind it.
In practice, an FAQ lot suits a buyer who will clean or process it further. If your pepper goes straight into a US food product, you'll probably want ASTA-type cleanliness limits written into the order. And if you buy to ISO 959-1, name the edition: a revision was published in 2026, while many supplier sheets still cite the 1998 version.
What about Lampung black pepper?
Lampung, at the southern end of Sumatra, is Indonesia's best-known black pepper area, and many buyers ask for it by name. Our supply comes mainly from Sumatra, but the exact origin depends on the lot. If you need Lampung specifically, tell us in your first message, and we'll say whether we can offer it.
Food safety: start with Salmonella
Black pepper is a raw farm product, usually dried in the open, and it's often eaten without further cooking. That's why Salmonella gets so much attention. In the US, the FDA can detain imported spices under its Salmonella import alert, and steam treatment is a common way for processors to reduce the risk.
Decide early who handles that step. If your own facility treats the pepper after import, you may need different terms from a buyer who wants it treated before shipment. Tell us your plan, along with any residue limits your market applies, and ask for test results that apply to the lot you're buying. Our quality page explains how we handle these requests.
Frequently asked questions
Our supply comes mainly from Sumatra, through farmer partners. The exact origin is confirmed in your quotation.
Both come from the same plant, Piper nigrum. Black pepper is dried with the outer skin on, while white pepper has it removed. See our white pepper page if you need that instead.
Yes. Ask for current photos or a sample, and we'll confirm the sample details with you.
Whole black pepper is usually classified under HS 0904.11. Please confirm the classification with your customs broker, as national codes can add digits.
It depends on the grade, packing, and destination, so we confirm it in your quotation. See how we export for the steps from your first message to shipment.
Ask about black pepper
Tell us your preferred density, grade, volume, and destination port.