Global Pepper Producing Countries Community
Connecting pepper-producing countries, farmers, researchers, and industry stakeholders to strengthen collaboration, knowledge sharing, and sustainable development in the global pepper sector.
About the Community
The International Pepper Community is an intergovernmental organization of pepper producing countries. The Community now includes India, Indonesia, Malaysia, Sri Lanka and Vietnam as permanent members and Papua New Guinea, Philippines as an associate member.
The IPC was established in 1972 under the auspices of the United Nations Economic and Social Commission for Asia and the Pacific (UN-ESCAP). The IPC Secretariat is located in Jakarta, Indonesia and is headed by an executive director.
Membership to the Community is open to all pepper producing countries, with the unanimous consent of the existing members and by acceding to the agreement establishing the Pepper Community.
DAILY PEPPER PRICES 13-02-2026
Daily price may be readjusted based on latest market movement
| Source | USD/MT | % | |
|---|---|---|---|
| Indonesia - Black Pepper | $0 | -0.12% | |
| Indonesia - White Pepper | $0 | -0.11% | |
| Brazil Black - Pepper ASTA 570 | $0 | 0.00% | |
| Malaysia - Black Pepper ASTA | $0 | 0.00% | |
| Malaysia - White Pepper ASTA | $0 | 0.00% | |
| Viet Nam - Black Pepper 500 g/l | $0 | 0.00% | |
| Viet Nam - Black Pepper 550 g/l | $0 | 0.00% | |
| Viet Nam - White Pepper ASTA | $0 | 0.00% |
Member Country
MARKET REPORT
Weekly Report
No. 9/26, 23 - 27 February 2026
Monthly Report
MARKET REVIEW DECEMBER 2025
Quarterly Report
GLOBAL PEPPER MARKET REPORT ANNUAL REVIEW 2025 AND OUTLOOK 2026
Message From Executive Director
- Our Journey in Kochi: A Future Forged TogetherWhen I first extended the invitation to gather in Kochi, I spoke of heritage, discovery, and the quiet power of a spice that shaped the world. Now, standing on the other side of the 53rd IPC Annual Session and International Spice Exhibition, I am humbled by how profoundly this community has embodied those words. Kochi did more than host us; it held a mirror to our shared purpose. In its bustling spice markets, in the stories carried by its coastlines, and in the energy of each conversation, we were reminded that pepper is not merely a commodity. It is a… Read more: Our Journey in Kochi: A Future Forged Together
70%
Global Pepper Production Presented
15+
Participating Countries
Millions
Farmers Supported Worldwide
NEWS
Global Pepper Cooperation, Resilient Futures
On 27 February 2026, the International Pepper Community (IPC), led by Executive Director Ms. Marina Novira Anggraini, held a...
When Dialogue Reconnects: IPC and Thailand in a Forward-Looking Exchange
https://w3.ipcnet.org/wp-content/uploads/2026/03/2026-02-25_111726.png On 25 February 2026, the IPC, led by Executive Director Ms. Marina N. Anggraini, held a high-level virtual...
Strategic Dialogue in Bangkok: Strengthening Pepper Cooperation
On Monday, 23 February 2026, the Executive Director of the International Pepper Community (IPC), Ms. Marina Novira Anggraini, was received...
Preparing the Ground for IPC 2026: A Dialogue with PT. Supa Surya Niaga
Long before a global session convenes, alignment begins quietly, through conversation, trust, and shared responsibility. On 13 February 2026 in...
KEY PROJECT
Black Pepper
Black pepper is the most commonly used type of pepper. It comes from the unripe green berries of the Piper nigrum plant, which are dried until the skin wrinkles and turns black. It has a sharp, pungent heat and a strong aroma, making it popular in savory dishes such as soups, meats, and sauces.
White Pepper
White pepper is made from fully ripe pepper berries that are soaked to remove the outer skin, leaving only the inner seed. Its heat is slightly stronger and cleaner than black pepper, but the aroma is milder. White pepper is often used in light-colored dishes like cream soups and many Asian cuisines.
Green Pepper
Green pepper is produced from young, unripe pepper berries that are preserved by quick drying, brining, or freeze-drying. It has a fresh, mild, and less spicy flavor compared to black pepper. Green pepper is commonly used in French cuisine, sauces, and dishes that benefit from a fresh pepper aroma.
Red Pepper
Red pepper comes from fully ripe pepper berries that are left on the vine until they turn red. This type is rare in dried form because it spoils easily, so it is usually sold fresh or preserved. It has a slightly sweet flavor with gentle heat and a more complex aroma.
Long Pepper
Long pepper comes from the Piper longum or Piper retrofractum plant and has a distinctive elongated shape. Its flavor is warm, spicy, and slightly sweet with a deep, aromatic complexity. In Indonesia, it is known as Javanese long pepper and is often used in traditional medicine and local dishes.
Cubeb
Cubeb is a type of pepper, also in the same family as black pepper, and has a small, round shape with a short tail. It has a spicy taste with a slightly bitter, herbal aroma, making it more often used in herbal medicine and traditional medicine than as a daily cooking spice.
Sinchuan Pepper
Sichuan pepper is not a true pepper, as it comes from plants of the Zanthoxylum genus rather than Piper. Its defining characteristic is a numbing, tingling sensation on the tongue instead of a hot spiciness. It is widely used in Chinese cuisine, especially Sichuan dishes, to create a bold and unique flavor profile.
