ASTA does not have a microbiological methods manual for spices. However, there are several organizations with official methods. FDA Bacteriologocal Analytical Manual, 8th Edition. AOAC International, 16th Edition. Compendium of Methods for the Mocrobiological Examination of Foods, 3rd Edition.
Black pepper is obtained from berries that grow on the pepper vine.
The berries are picked while still green and left for a few days to ferment. The berries are then spread on mats to dry in full sunlight for about 20 hours until they shrivel and turn dark brown or black. They are not roasted. No, black pepper is not related to chili peppers. Black pepper is of the species Piper nigrum L. Chili peppers are capsicums, and are members of the Solanaceae family.