With an annual production of approximately 10,000 metric tons, Sri Lankan pepper is mainly cultivated in low/mid country wet and Intermediate agro-climatic zones. It is generally harvested twice a year (February to March and July to August) if no crop failure is experienced.

Pepper is largely produced in black pepper form, which is the dried whole fruit. White pepper is produced by removing the outer pericarp of the whole fruit, but both white and black pepper grades are available in crushed and ground forms. Pepper oil and oleoresins are also extracted and marketed as value added products to sectors in the flavours, perfumes and pharmaceutical industries.

The two main grades of Sri Lankan Black Pepper are Pepper Number 1 and Pepper Number 2. We also have the capabilities to supply black and white pepper from a premium manufacturer based in Vietnam.