Black pepper powder is a staple spice made from the dried berries, or peppercorns, of the Piper nigrum plant. Known for its pungent flavor and aromatic qualities, black pepper is one of the most commonly used spices worldwide. Processing: Black pepper powder is produced by grinding whole black peppercorns, resulting in a fine powder with a distinctively sharp and spicy flavor. The peppercorns are typically dried and then ground using various methods, including hand grinding, mechanical grinding, or milling. Appearance and Flavor: Black pepper powder has a deep brown to black color and a robust, sharp flavor with earthy, citrusy, and mildly floral undertones. It delivers a moderate level of heat that adds complexity and depth to dishes without overpowering other flavors. Culinary Uses: Black pepper powder is incredibly versatile and can be used in a wide range of savory and even some sweet dishes. It is a common ingredient in seasoning blends, marinades, rubs, sauces, soups, stews, and various meat, poultry, seafood, and vegetable dishes. It can also enhance the flavor of salads, dressings, and even desserts like chocolate. Health Benefits: Beyond its culinary uses, black pepper powder offers several potential health benefits. It contains a compound called piperine, which may enhance nutrient absorption, particularly of certain vitamins and minerals. Black pepper is also believed to have antioxidant and anti-inflammatory properties, which may contribute to overall health and well-being. Storage:To maintain its flavor and potency, black pepper powder should be stored in an airtight container in a cool, dry place away from heat and sunlight. Properly stored, it can retain its quality for an extended period. In summary, black pepper powder is a versatile spice prized for its bold flavor and wide-ranging culinary applications. Whether used as a seasoning, a finishing touch, or a key ingredient, it adds depth, complexity, and a satisfying kick to countless dishes, making it an essential pantry staple for cooks and food enthusiasts worldwide
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown 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
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown 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
1. Premium Grade Alkalized Cocoa Powder. Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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 2. Premium Grade Natural Cocoa Powder. Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% 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
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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
Ultrafine Calcium Carbonate Synonyms: Nano Calcium Carbonate. Description: Extremely fine particles for high-performance applications. Applications: Advanced materials, high-gloss paints, high-performance plastics. Specifications: Test Specification Purity 99.5% Particle Size < 0.1 microns Whiteness 98%
Salt, dolomite, sodium sulfate, sodium chloride, calcium carbonate, calcium chloride, bentonite, spices, potato, onion, cumin seeds.
150 MT minimum order quantity
Coffee, coffeemate, chocolates, drinking chocolate, cocoa powder, nutella, oreo, cereals (kelloggs, alpen), baby food (sma, nan, aptamil, cerelac), oats, peanut butter, pringles, chips, tuna, olive oil, condensed milk, ketchup, milk powder.
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