Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Oleoresin, black pepper, turmeric, clove, nutmeg, dehydrated garlic granules, garlic powder, sesame, cumin, coriander, yellow peas, green peas, millet, guar gum, psyllium husk, peanut, raisin, spices, capsicum oleoresin, paprika oleoresin, onion powder, dry red chilli, cassia, cinnamon, tamarind, wheat,, oats, potato flakes, french fries, pigeon peas, green mung, red kidney beans, desiccated coconut, black pepper spent, black pepper pinhead, mustard seeds, chickpeas, ascorbic acid, soybean, soybean meal, yellow corn, flavour, peanut butter, butter, ghee, almond , breakfast cereals, frozen vegetables, essential oil,.Marketing
We offer more than 560 Essential Oils, Oleoresins and Herbal Extracts. These products are exclusively grown in India and are known for their nutritional values and purity. We are committed to help our customer not only by providing Top Quality products but also in Saving their Time and Money. We work closely with 40,000 farmers and offer the reasonable price to our customers. Our products are Organic and certified with APEDA (NPOP standards). That Means our production and accreditation system are recognized by European Commission's standards. We source the best quality Herbs and operate globally.
Oleoresin ,capsicum.
Product Name Botanical Name Extraction Method Ajowan Trachyspermum Ammi S/D Angelica Root Oil Angelica Archangel Ambrette Seed Ext Hibiscus Abelmoschus Anis Seed Oil Anise Oil Pimpinella anisum Apricot Oil Prunus Armeniaca Amber Attar Amber Attar -II Almond Oil Sweet Almond Oil Bitter Avocado Oil Persea Americana Amyris Amyris Balsamifera S/D Angelica Angelica Archangelica S/D Armoise Artemisia Herba Alba S/D Basil Ocimum Basilicum Exotic S/D Basil Oil (Tulasi) Ocimum Canum Bay Oil Borage Oil Bergamote Citrus Bergamia C/P Benzoin Siam Styrax Tonkinensis S/E Betel Piper Betle S/D Black Pepper Piper Nigrum S/D Blue Chamomile Oil Benzoin Extra Betel Leaf Oil Cajeput Oil Cajuput Oil Melaleuca Cajuputi Chamomile Oil- Roman Tanacetum Annuum Chamomile Oil- German Matricaria Chamom Camphor Oil Cinnamomum Caraway Oil Carum Carvi Cardamom Oil Small Cardamom oil Big Capsicum Oleoresin Capsicum Anuum Carrot Seed Oil Daucus Carota Cassia Oil Cassia Fistula
Paprika oleoresin, paprika red, capsicum oleoresin.
Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties. Asafoetida oleoresin is used in diluted form. The pure resin is very strong and with disagreeable odour. Asafoetida (/�¦s�?�?f�?t�ªd�?/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs growing 1 to 1.5 m (3 to 5 ft) tall. They are part of the celery family, Umbelliferae. Asafoetida is an oleo-gum-resin obtained from the exudates of the roots of the Iranian endemic medicinal plant, F. asafoetida. It is used widely all over the world as a flavoring spice in a variety of foods.
Onion Oleoresin is a natural product obtained by solvent extraction of fresh Onion (Allium cepa L.). It is a dark brown, viscous liquid with a characteristic onion odor and a slight sweet taste. It is used in alcoholic and soft drinks, and as a flavoring in the canning industry for pickles, seasonings, meat sauces etc.
Product Specification Shelf Life 18 Months Solubility Soluble In Fixed Oils Flash Point 115 Degree Fahrenheit Specific Gravity 100 ml0.880 - 0.9100 @ 20 Degree Celsius Extraction Method Obtained by the solvent extraction of dried seeds of Myristica fragrans Houttuyn Form Liquid Minimum Order Quantity 50 Kg Product Description Usage: Nutmeg essential oil relieves joint pain, elevates mood, regulates menstrual cycles, hormones in women and treat the common cold, lung problems, but it also has several fortifying compounds that supply crystal clear skin and healthy hair This, coupled with its revitalizing scent, makes it a popular.
Ginger oleoresin is characterized by pungency that is attributed to gingerol. It is very frequently adulterated with capsicum and grains of paradise, both of which are added to give increased pungency. Turmeric is also usually added to restore the colour. Ginger Oleoresin is obtained by the solvent extraction of ground-dried rhizomes of Zingiber officinale Roscoe. The product has the characteristic refreshing aroma of ginger. When evaluated in dilution, it has a pungent,biting sensation. It is a free-flowing, homogeneous, dark brown liquid.
Capsicum oleoresin, paprika oleoresin, marigold oleoresin, lutein.
Capsicum
Color : Green/Red/Yellow. Variety : Organic/common Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, propably as deterrents against certain herbivores and fungi, Â Stuff with rice or a breadcrumb mixture and bake, This enables us in delivering high quality & Fresh Capsicum to the clients. Our Fresh Capsicum is available in quality packaging.
Capsicum
Capsicum Season : Start November End February Brand Dana Variety Blooki & Lamio Packaging Carton boxes 5 kg Sizes S & M & L & XL No. Of Units / Pallet 120 Basket / Pallet
Capsicums can be eaten raw or cooked. Use raw in salads, cut into strips and eat with dips, or use as an edible garnish. Dice capsicums for use on pizzas; cut into chunks for kebabs; use in pasta sauces; or add to stir fries. Stuff with rice or a breadcrumb mixture and bake. Add roasted capsicums, either hot or cold, to salads and sandwiches.
Capsicum
Product Description - Red Capsicum, Green Capsicum, Yellow Capsicum Origin - Mangalore Packaging Details - 5kg, 10kg CFB box Minimum order quantity - As Per Buyer Requirement Price - Negotiable