To export black pepper from India, exporters need several certifications and must comply with specific regulations. These include obtaining an Import Export Code (IEC), registering with the Agricultural and Processed Food Products Export Development Authority (APEDA), and securing an FSSAI license. Additionally, a Phytosanitary Certificate from the Plant Quarantine Department is essential to ensure the produce is free from pests and diseases. Further, compliance with the Pepper Grading and Marking Rules, 1961 is required, involving inspection and grading by the Export Inspection Agency (EIA). 

Key Export Compliance and Certifications:

1. Import Export Code (IEC)

Issued by the DGFT, this is the mandatory license required for all exporters in India. No export documentation or shipment can proceed without an IEC.

2. APEDA Registration

As black pepper is an APEDA‑scheduled product, exporters must register under the Agricultural and Processed Food Products Export Development Authority (APEDA). APEDA registration is legally required for compliance, market access, and eligibility for support schemes

3. FSSAI License

Since black pepper is a food product, exporting entities must hold a valid FSSAI license, certifying food safety norms compliance. This license covers handling, processing, and exporting food products. 

4. GST Registration

Exporters must register under the Goods and Services Tax (GST) system to claim export benefits and comply with Indian tax law.

5. Spices Board Registration & Health Certificate

Exporters should register with the Spices Board of India, which oversees mandatory sampling and testing. Though health certificates (e.g. aflatoxin, ethylene oxide) are typically required for chili and nutmeg, exporters should verify whether specific certification is needed for black pepper depending on destination country protocols

6. Phytosanitary / Plant Quarantine Certificate

A phytosanitary (plant quarantine) certificate, issued by the Plant Quarantine Department, confirms absence of pests and diseases—essential for international customs clearance

7. Quality Control under Pepper Grading and Marking Rules, 1961

By legal mandate (Agricultural Produce Grading & Marking Act, Export Quality Regulation Act), black pepper must be graded and certified under the Pepper Grading and Marking Rules, 1961, and inspected by the Export Inspection Council (EIC) or an Export Inspection Agency (EIA). Only export-grade pepper with certified quality can be shipped 

Unit Approval (IPQC System): Processing units must be approved under EIA's In‑Process Quality Control (IPQC) scheme with trained technologists, own laboratory facilities, sampling plans, and record-keeping to maintain quality compliance

8. Certificate of Origin

Mandatory documentation issued by the Chamber of Commerce to validate that the shipment originates from India.

9. Optional / Value-Added Certifications (ISO, HACCP, GMP, Organic)

While not mandatory, these certifications enhance trust and market access in high-demand markets:

• ISO (e.g., ISO 22000)

• HACCP (Hazard Analysis and Critical Control Points)

• GMP (Good Manufacturing Practices)

• NPOP organic certification, if exporting organic-grade pepper.
  
  

Final Takeaway

To export black pepper from India, the top priority is securing IEC and APEDA registration, followed by legal food safety compliance (FSSAI, GST) and quality regulatory approvals (grading, phytosanitary checks, inspection certificates). Higher-tier certifications such as ISO/HACCP enhance credibility but are optional.

Click here to source Black Pepper from Verified Suppliers on GlobalLinker. 

Image source: Canva

Disclaimer: The views and opinions expressed in this article are those of the author and do not necessarily reflect the views, official policy or position of GlobalLinker.