This part of ISO 959 specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: a) pepper sold by the producing country without cleaning or after a partial cleaning, without preparation or grading, called "non-processed (NP) or semi-processed (SP) pepper" in this part of ISO 959; b) pepper sold by the producing country after cleaning, preparation and/or grading, called "processed (P) pepper", which can, in certain cases, be re-sold directly to the consumers. When the term "black pepper" is used alone, it means that the specification applies to both types described, without distinction. This part of ISO 959 is not applicable to black pepper categories called "light". NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in annex C. Information regarding the microscopic structure of the pepper berry is given in annex D.