Black pepper (Piper nigrum) is one of the most commonly used spices worldwide, prized for its pungent flavor and aroma. Here are some key points about black pepper: Culinary Use: Black pepper is widely used in cooking and is a staple in many cuisines. It adds a sharp and spicy flavor to dishes and is often used in both savory and some sweet recipes.
White pepper, known as "lada putih" in Indonesia, is a popular spice in Indonesian cuisine. It is made from the same pepper plant (Piper nigrum) as black pepper but differs in the way it is processed. SPECIFICATION: Variety : 500gl, 520gl, 530, 550gl Moisture : 13,5 % Size : 5mm to 8mm bold Empty Grains : 5 % Waste : 1 % Content : 100% White Pepper MOQ : 10 Metric ton Shipping terms : FOB, CNF & CIF Payment terms : TT & LC Packing Type : 10, 20, 25, 50 kg PP bags
Cubeb, also known as Java pepper, is a spice that comes from the dried berries of the plant Piper cubeba. This plant is a member of the pepper family and is native to Java and other Indonesian islands. Cubeb berries resemble small black peppers and have a unique flavor profile. Here are some key points about cubeb: Flavor Profile: Cubeb berries have a flavor that is often described as a combination of black pepper and allspice, with a slightly pungent and peppery taste. Some people also note hints of citrus and pine. Culinary Use: Cubeb has been used as a spice in various cuisines, particularly in Indonesian and Middle Eastern cooking. It is used to season meats, stews, and pickles, and is also a component in certain spice blends.
Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a Peppercorn. Black Pepper is native to south India and is extensively cultivated there and elsewhere in Tropical regions. Currently black pepper is mainly cultivated in India, Vietnam & Brazil. Pan Global Impex is a major exporter of Black Pepper to Suppliers and Exporters across the Globe. We Export the Finest Quality Black Pepper with wide range of Grades and Specifications as per international market standards. We are frequently exporting whole black pepper from India and Vietnam. Grades of Black Pepper dealt with: Tellicherry Black Pepper Malabar Black Pepper Pinhead 1 MM Black Pepper Pinhead 1 MM to 1.5 MM Black Pepper Pinhead 1.5 MM to 2 MM Black Pepper Pinhead 2 MM to 2.5 MM Black Pepper Light Berries Black Pepper Light Berries with Husk Black Pepper
Dried Spices & Herbs Insulin Leaf - Yacon Africa Leaf - Vernonia amygdalina Soursop Leaf - Annona Muricata L pandanwangi - Pandanus amaryllifolius Daun Jati Cina - Cassia Angustifolia Folium Senna Alexandrina Daun Jati Belanda - Guazama Ulmifolia Lamk Pegagan - Centella asiatica Benalu cacah Loranthus Americanus Teh Hijau Green Tea - Camellia sinensis Daun salam Indonesian bay leaf Daun jeruk purut - kaffir lime leaf Sereh Dapur Cacah lemongrass - Cymbopogon citratus Dandang Gendis- Clinacanthus nutans Kumis kucing - Orthosiphon aristatus Sidaguri - Sida rhombifolia (Seleguri) Biji Mahoni - Swietenia macrophylla Biji mahoni kupas peeled Swietenia macrophylla seed Dried Lemon Kulit jeruk purut dried kaffir lime zest - Citrus Hystrix Kayu manis - cinnamon Lada hitam black pepper Lada putih white pepper Adas pimpinella anisum Pekak star anise Jinten putih Cumin Bawang dayak - Eleutherine palmifolia (L.) Merr / Eleutherine bulbosa Mill. Sirih cacah shredded piper betel leaf Cengkeh clove bud Kulit sintok madu Cinnamomum Sintok Kulit delima pomegranate zest - Granati Percarpium/ GranatiI Fructus Cortex - Punica Granatum L Kulit pule Alstonia Scholaris Daun tempuyung - Sonchus arvensis Dried Mengkudu Noni - Morinda citrifolia Meniran - Phyllanthus urinaria Mahkota dewa - Phaleria macrocarpa Daun dewa - Gynura divaricata Kunyit putih /temu manga curcuma manga mango ginger Temu lawak - Curcuma zanthorrhiza Temu ireng - Curcuma aeruginosa roxb Kaempferia parviflora Bangle - Zingiber cassumunar - Zingiber montanum Laos Rajang - Alpinia galanga Ginger - Zingiber officinale Turmric - Curcuma Longa Linn Umbi keladi tikus - thyponium flagelliforme rat Java peper - Piper retrofractum Bunga telang - Clitoria ternatea Bunga rosella - Hibiscus sabdariffa Purple Rosella - Hibiscus sabdariffa Bunga Sidowayah - woodfordia fruticosa Secang Serut Caesalpiniaceae Sappan L Akar Bajakah - Spatholobus littoralis coin Bajakah Stik - Spatholobus littoralis stick Akar wangi - vetiver Buah albak Alba Seed Insulin - Smallanthus sonchifolius Kelor - Moringa oleifera
Black pepper and white pepper both originate from the Piper nigrum plant. Black pepper is made by grinding dried, whole unripe fruit, while white pepper is produced by grinding dried, ripe fruit that has had its outer layer removed. Both black and white pepper powders are utilized in medicine. In culinary applications, black pepper, white pepper, and pepper oil (a distilled product from black pepper) are employed as flavouring agents in foods and beverages. Black pepper 550 G/L (FAQ): Moisture: 13.5% max Admixture: 1% max Density: 550 GL Min
