Black Pepper Grades Explained: Malabar MG1, Tellicherry TGEB and TGSEB
How Indian black pepper is graded — Malabar Garbled (MG1), Tellicherry Extra Bold (TGEB) and Special Extra Bold (TGSEB), bulk density, moisture and what to specify when buying.
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India's Malabar coast has traded black pepper for thousands of years. Today, buyers still use the region's grade names, but they don't always mean the same thing to every supplier, so it pays to understand them.
Trade guidance only. Specifications, limits and regulations change, so confirm the current requirements and agree the exact specification in your contract.
The main grades
| Grade | Name | What it means |
|---|---|---|
| TGSEB | Tellicherry Garbled Special Extra Bold | The largest berries, approx. 4.75 mm and above |
| TGEB | Tellicherry Garbled Extra Bold | Approx. 4.25 mm and above |
| MG1 | Malabar Garbled Grade 1 | The standard export grade, specified by density and moisture |
| FAQ / ungarbled | Fair average quality | Ungraded, priced by bulk density |
"Garbled" means cleaned and sorted to remove stalks, light berries and foreign matter.
Specs that matter more than names
- Bulk density (g/L): heavier berries, e.g. 550–580 g/L, usually mean better quality
- Moisture: typically 11–12% maximum
- Light berries: a lower percentage is better
- Extraneous matter: stalks, stones and dust
- Piperine and volatile oil: for flavour and pungency
- Safety: pesticide residues, aflatoxins, Salmonella, and no ethylene oxide treatment
Whole, cracked or ground?
Whole pepper keeps its flavour longest. Cracked and ground pepper are popular for food service and retail, but grind as close to use as possible.
Buying tip
Specify the grade and the measurable specs (density, moisture, light berries, microbiology) in your contract, and ask for a pre-shipment sample and lab report. See spice quality testing.
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