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Whole black pepper is graded into three grades based on its chemical and physical characteristics after processing. The standard specifications for whole black pepper include:
Color: Black
Shape: Nearly globular
Surface: Wrinkled
Bulk density: 500–550 g/l
Piperine content: 4% and above
Light berries: Less than 2%
Pinheads, immature, and broken berries: Less than 0.5%
Foreign odors and flavors: Free from
Harmful substances: Free from

When buying Vietnamese black pepper, it's important to consider its quality, freshness, and authenticity. A reliable source of high-quality peppercorns and proper storage are essential to preserve the spice's flavor and smell