Product Code : 1BPW04NS Product Name : Black Pepper Whole ASTA 570 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. 2.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 570 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 which could destroy packaging protection capacity Use all after opening the packaging
Product Code 1BPW04ST Product Name Black Pepper Whole ASTA 570 g/l 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. 2.0 Foreign Material (%) Max. 1.0 Bulk Density (g/L) Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1WPW07NS Product Name : White Pepper Double Wash Whole Description : Pure genuine whole white pepper, prepared from decorticated and dried fully riped red 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 Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance Bold sized peppercorns / uniform betwen 2 - 5mm, white slightly greyish Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Pepper, commonly called King of spices has dominated the international spice market for ages. Despite the fact that most pepper originated from South of India, a variety of wild pepper is native to Sri Lanka. Pepper comes from an evergreen climbing tree called Piper nigrum. The woody shrub belongs to the family piperaceae. White pepper, is processed when the berries of the pepper plant are ripe. The outer skin of the berry is removed, leaving only the seed inside. The seeds are then dried to make white peppercorns. Available forms: Black/White Pepper Whole/Crushed/Powder
We deal with the best quality black and white pepper and you can see specification below and if you are interested you can get back to us for more details. Grades: mg1, 500 g/ litre, 550 g/litre, (sterlised/ steam washed) Moisture: 11% max Light pepper: 2% max Other matter: 0. 5% max Tolerance: 0. 5% max.
Black pepper, (Piper nigrum), also called pepper, perennial climbing vine of the family Piperaceae and the hotly pungent spice made from its fruits. Black pepper is native to the Malabar Coast of India and is one of the earliest spices known. Widely used as a spice around the world, pepper also has limited usage in medicine as a carminative (to relieve flatulence) and as a stimulant of gastric secretions. In early historic times pepper was widely cultivated in the tropics of Southeast Asia, where it became highly regarded as a condiment. Pepper became an important article of overland trade between India and Europe and often served as a medium of exchange; tributes were levied in pepper in ancient Greece and Rome. MOQ 5MT Supplied from Vietnam, Indonesia, India and Sri Lanka.
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.
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
Non-Sterile Medical Examination Nitrile Gloves Powder free & Latex free 100% Virgin raw materials with FDA certificate & as per ASTM D6319/ CE EN 455 Quality standard: ASTM D6319, with 510K and FDA, CE/EN455, Color: Blue, white Finger Tips: textured Cuff: Beaded Pcs per Box for S/M/L/XL : 100pcs/box Origin: China, Vietnam, Thailand, Malaysia Benefits Protection from unwanted and harmful substances Beaded Cuff ensures easy donning and prevent roll down Superior Strength with better Puncture resistance Finger Tip Textured enhances wet and dry grip Thinner Guage improves tactile senstivity Custom Design enhances comfort and fit Provide an Alternate Solution for individual who are allergic to natural rubber latex Material : Synthetic Nitrile Type : Non-Sterile Powder Free, Amibidextrous, Finger Tip Textured, beaded cuff. Storage: Store in a dry and cool place, the temperature not higher than 38�° C Shelf life: 2 years Physical Properties Tensile Strength: Before Aging 14Mpa min Tensile Strength: After Aging 14Mpa min Elongation at Break (%): Before aging 500% min Elongation at Break (%): After aging 400% min Length: 230 mm in XS, S, M, L, XL Width: 70+/- 10 (XS) Width: 80+/- 10 (S) Width: 95+/- 10 (M) Width: 110+/- 10 (L) Width: 120+/- 10 (XL) Thickness Single wall ( mm): Fingers 0.050mm min Thickness Single wall ( mm): Palm 0.050mm min
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
Offering BLACK PEPPER (BP) WHITE PEPPER (WP) BP 500 FAQ : 2,385 USD/MT BP 500 MC : 2,490 USD/MT BP 550 FAQ : 3,150 USD/MT BP 550 MC : 2,595 USD/MT BP 570 ASTA : 2,645 USD/MT BP 5 MM : 2,750 USD/MT WP 630 GL : 3,750 USD/MT All Prices FOB Hochiminh Port Origin: Vietnam Payment: TT Kindly inform interest with Port of Discharge to firm up offer.
We are visimex jsc is one of the most reputed manufacturer and exporter of high quality spices and other agro based products originated from vietnam such as: cashew nuts, pepper, robusta coffee, black cardamom, star anise, desiccated coconut, cassia (cinnamon), tapioca (cassava), turmeric etc We supply large quantity, good quality & competitive price faq, asta pepper. Black pepper (300gl, 350gl, 400gl, 450gl, 500gl, 550gl) and white pepper as specification below: Black pepper 450g/l: Density: 450gms/l min Moisture: 13.5% max Foreign matter: 1.5% max Packing: in pp bag 50 kgs Container capacity: 12.5mt/20ft Black pepper 500g/l Density: 500gms/l min Moisture: 13.5% max Foreign matter: 1% max. No mould Packing: in pp bag 50-60 kgs Container capacity: 13.5mt/20ft, 27mt/40ft Black pepper 550g/l Density: 550gms/l min Moisture: 13.5% max Foreign matter: 1% max. No mould Packing: in pp, bag 50-60 kgs Container capacity: 15mt/20ft, 28mt/40ft White pepper 630g/l: Density: 630grms/liter min Moisture: 13.5% max Admixture: 0.5% max Black seed: 2% max No mouldy berries Packing: pp 50kg bag Container capacity: 17mt/20ft 28mt/40ft In pp bag 50-60 kgs
Vietnamese black pepper Harvest area: 17,400 ha. Production : 44,200 tons. Harvest period : from January to May. Currently, Vietnam is the biggest black pepper exporting country in the world. + Vietnam black pepper Specifications: 1. Density : 500 g/l min. Moisture : 13.5% max. Admixture: 1.0% max. 2.Density : 550 g/l min. Moisture : 13.0 % max. Admixture: 1.0 % max. Packing in 60kg Net/jute bag + Vietnam white pepper- Double washed Density : 630gl Moisture : 13.5 % max. Admixture: 0.2 % max. Delivery : Prompt
Commodity : vietnamese black pepper 500 g/l Specification : foreign matter: 1.0% max, moisture content: 13.5% max Commodity : vietnamese black pepper 550 (gr/liter) Specification : foreign matter: 0.5% max, moisture content: 13.5 % max Commodity : vietnamese white pepper: 630g/l Moisture content: 13.5% max, foreign matter: 0.2% max In 60 kg/jute bag, export standard packing, in container of 20fit or 40fit (about 13 tons in container of 20 fit, 27 tons in container of 40fit)
- Specifications : 500gm/litter and 550 gm/litter Unmouldy, foreign matter : 1% max, moisture : 13.5% max. Origin: Vietnam. Crop: 2008 Good quality certified by SGS Vietnam. Packing : In new jew bag of 60 kg net. 13.5 - 14.5 mTs in a 20' cont.
White Pepper and Black Pepper Terpenes
White Pepper and Black Pepper Terpenes
Black Pepper
Black Pepper
Variety CRACKED , Coarse ground , ground , fine ground. Pepper is one of the oldest known spices in the world. Indiginious to india pepper is known as king of spices. From time immemorial india has always resigned supreme in the production & export of the most exotic and renowned spice In the world. Pepper plant is a perennial climber with dark leaves and spikes of white flowers. Black pepper comes from a whole fruit picked just before they are completely ripe and dried. Technical Data :- WHOLE WHITE PEPPER a. Moisture - 14%max b. Volatile oil - 2.5%min c. Piperine - 2.0%min d. Total Ash - 8.0%max e. Acid Insoluble Ash - 1.0%max
