Product specification tables

Thick, dark, almost black paste with visible microscopic seeds.

Texture is grittier and drier than Malagasy caviar.

Less oily sheen, more matte.

Derived from beans 10–14 cm long (standard for Ugandan Grade B).

Caviar yield: 12–15 % of dry bean weight.

18–22 % in dry form.

Ugandan beans are dried more aggressively (to 15–18 % in whole beans), which makes scraping harder but extends paste shelf life without preservatives.

2.5–3.8 % on a dry-weight basis.

The highest in the world.

Hard, brittle seeds.

Pulp is less sticky and hardens faster on contact with air.

When scraped it tends to crumble rather than stretch into strings.

A processed product, so visual defects are not regulated — the beans are already sorted as Grade B.

Fine to medium-ground, dark brown to jet-black powder.

Texture: slightly gritty or sandy, from lower oil content and higher fibre than creamy Madagascar TK.

Aroma: intensely smoky, phenolic and sharp on opening, from a high concentration of volatile phenols.

Flow: free-flowing, but can clump above 60 % humidity because low natural oil means less lubrication.

Mesh size: typically 60–100 mesh (0.15–0.25 mm particle size).

Source material: beans 10–14 cm long (Grade B) or chopped pieces < 2 cm (cuts).

2.0–4.0 % (very low).

Ugandan beans are dried more aggressively before grinding to prevent mould in storage and to keep the powder stable.

Above 5 % the powder is off-spec and risks caking and mould.

2.5–3.8 % on a dry-weight basis.

Highest in the world; often 3.0 %+ for premium Uganda batches.

Significantly higher than pure Madagascar powder at 1.8–2.5 %.

Rigid, dry, non-oily.

Rubbed between the fingers it feels dry and powdery, not sticky or greasy, unlike Madagascar TK powder which leaves an oily film.

Visual marker rather than a flavour indicator.