Black Pepper SPECIFICATION VALUE Grade GL-Special Trade Name Garbled Light Special Extraneous matter 2 % Light Berries 1 % Moisture content 3 % Grade GL-1 Trade Name Garbled Light 1 Extraneous matter 3 % Light Berries 5 % Moisture content 5 % Grade GL-2 Trade Name Garbled Light 2 Extraneous matter 5 % Light Berries 10 % Moisture content 10 % Grade GL-3 Trade Name Garbled Light 3 Extraneous matter 6 % Light Berries 15 % Moisture content 15 % Grade UGL-Special Trade Name Ungarbled Light Special Extraneous matter 3 % Light Berries 2 % Moisture content 5 % Grade UGL-1 Trade Name Ungarbled Light 1 Extraneous matter 4 % Light Berries 5 % Moisture content 9 % Grade UGL-2L Trade Name Ungarbled Light 2L Extraneous matter 7 % Light Berries 10 % Moisture content 13 %
Long pepper, also known as the Indian long pepper, is a herb that prominently features in Ayurvedic medicine, also popularly used as a spice and in seasoning mixes. The botanical name for this herb is Piper longum, and it is known to contain a chemical known as piperine, which helps fight parasites and other infectious agents. The many health benefits of long pepper: Long pepper forms an important part of our ancient Indian medicine-Ayurveda, and is thought to hold good therapeutic properties. Research has specified the use of this herb for 3 major health conditions described below- Diabetes: Diabetes is the leading cause of concern for individuals around the world. Thankfully, long pepper has been found to reduce blood glucose levels in diabetic patients and prevent other complications associated with the disorder. Liver ailments: Due to our dependency on processed foods, our internal organs, including the liver, tend to become weak, and more and more people are now suffering from liver ailments. Long pepper, known to possess liver-protective functions, may help the body manage liver toxicity, and may also prevent jaundice. Bacterial infections: In a developing country like India, where lack of sanitation and cleanliness forms an important reason for many bacterial infections, long pepper could be beneficial as a simple home remedy. It is thought that the root and the fruit may possess anti-amoebic activity. Apart from these specific health benefits, long pepper is also believed to help patients suffering from the following health problems- - Stroke - Fever - Stomach ache - Asthma
White pepper powder Black pepper powder
White pepper - After being harvested, the outer layer of pepper will be peeled off, leaving only the white kernel inside, which is called white pepper. - Color: white or gray white - Packing: In 25kgs PP bag; 14Mts per container 40 HQ ; or as buyer's request. - Payment: T/T, L/C - Delivery: 7 - 10 Days after signed Sales Contract - Origin: Vietnam
White pepper is obtained by removing the dark outer part of the pericarp of the dried peppercorn, and the flavor is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically. Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta, and seafood. White pepper has a pungent flavor so use less than you would black pepper. White pepper is a good source of flavonoids, vitamin A, and vitamin C. These aid in lowering high blood pressure. Thus, white pepper may help manage blood pressure. MOQ 5 MT Supplied from Vietnam, India, Indonesia, and Sri Lanka.
Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA METHODS : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments
White pepper is a spice derived from the matured berries of the pepper plant, Piper nigrum. It is created by soaking fully ripened black peppercorns in water to remove the outer black skin, revealing the inner seed with its pale color. This process results in a milder and subtler flavor compared to black pepper, making white pepper a popular choice in dishes where a less pungent and more delicate peppery taste is desired. It is widely used in a variety of cuisines, including Asian, European, and American, to season soups, sauces, seafood, and light-colored dishes, where the dark specks of black pepper might be visually undesirable. White pepper is appreciated for its ability to add a gentle heat and depth of flavor to foods without overpowering their overall taste.
Black Cocoa Powder at USD 1,500.00 / MT /FOBÂ Jakarta, Indonesia Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years