MOQ : 1000 Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Usage : Spices Specialities : Rich In Taste, Pure, Non Harmful, No Artificial Color Added, Hygenic, : Good Quality Certification : NPOP Cultivation Type : Organic Shelf Life : 6 Month Color : Red Additional Information Payment Terms : L/C, D/P Preferred Buyer From Location : All Countries Except India Bird' s eye chili has the scientific name of Capsicum Frutescens, which is classified into the Solanaceae family of plants, similar to eggplants in that sense. There are indeed several types of bird's eye chili, such as white bird's eye chili, red bird's eye chili, green bird's eye chili, etc. Each of them has a different capsaicin content depending on the dry mass per mg/g, with white chilies containing the most capsaicin by 13.5mg/g. Apart from capsaicin, the following are other common compositions of bird's eye chili. Betacarotene / Provitamin A Vitamin C Vitamin B1 Vitamin B2 Minerals Calcium Phosphorus Capsaicin Capsaicin Compounds Capsicide Compounds Protein Carbohydrate Iron Niacin Asparaginase Potassium Copper
Birds Eye Chilli
We would like to offer you our premium quality Dry-Split Ginger & African Bird's-Eye Chili Pepper. Our Ginger spec is as follows: Moisture Content:
SPECIFICATION: - Brand Name: HUVY CO.LTD - Varierty: Chillie - Stirage: Cool place - Specification: Fresh/Frozen - Shelf Life: 1 month - Origin: Viet Nam -MOQ: 1 ton - Packing: 5kg-10kgs/carton - Color: Red/Green -Quality: Not damage, 100% cleaned -style: Fresh
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food. White pepper may aid in digestion. White pepper can assist in energy production and antioxidant defense. White pepper may improve dental health. White pepper may help skin conditions. White pepper may help with weight loss. White pepper is helpful for improving bone health.
Chilli is a spice used in many food industries, especially dried chilli. Due to the long storage time, reduced weight and size, in the food industry, dried chilli is mainly used. Dried chilli can be ground into flour, chilli flakes in the production of instant noodles, chili sauce, dipping sauce, spice powder, dried beef ...
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