We are offering black pepper/ white pepper. Picture name of product specification packing malaysian black pepper 500gl 550gl black pepper faq, clean: moisture : 13 13.5% max admixture : 10.5% max density: 500gl & 550 gl no mouldy berries, no fungus pp bag 255060 kgs net or as per customers' requirement - quantity 13.515mts per 20fcl white pepper white pepper faq moisture : 13.5% max admixture : 0.3 max density: 620 & 630gl min no mouldy berries, no fungus - pp bag jute bag 255060 kgs net or as per customers' requirement - quantity 17mts 20 fcl payment terms: by 100 lc at sight or ttr with 30% prepayment + 70% against bl copy documents: - full set (33) of clean on board bill of lading; - commercial invoice (03); - fumigration certificate - packing list (03); - certificate of quality and weigh - original certificate; - certificate of health - phytosanitary certificate; if you have any demand, please feel free to contact me at any time.we do hope we can start business smoothly
Distinctive Flavors of Indian-Origin Black Pepper!
Indian-origin black pepper is renowned globally for its distinct flavor profile, which combines pungency, heat, and aromatic notes. Pepper cultivation in India dates back to ancient times, with the spice being integral to Indian cuisine and trade. Indian black pepper is primarily sourced from the Malabar region of Kerala, Karnataka, and Tamil Nadu.
In terms of size, Indian black pepper generally ranges from 4mm to 6mm in diameter, with smaller sizes considered more desirable for their intense flavor. Quality is determined by various factors including size, color, aroma, and taste. Premium-quality Indian black pepper typically exhibits a rich, deep black color with a wrinkled surface, indicative of proper drying and processing techniques.
The flavor profile of Indian black pepper can vary depending on factors such as growing conditions, soil, and processing methods. However, it commonly boasts a robust and spicy flavor with floral and citrus undertones, making it a staple ingredient in a wide range of culinary dishes worldwide.
Overall, Indian-origin black pepper is esteemed for its consistent quality, rich flavor, and versatile use in both traditional and contemporary cooking applications.
Size: 4-6 mm
Country of Origin: India
Grade Standard: Food Grade, A
Packaging Type: Paper Box, Plastic Packet
Shelf Life: 12-18 Months
Packing: Customizable
Certifications: SPICE BOARD / G.S.T. / I.E.C./ MSME
MOQ: 100kg
Binomial Name: Piper Nigrum
Family: Piperaceae
HS Code 9041190 / 0904.11.00
Here's a detailed description of these black pepper:
Size and Appearance: Evaluate the size and appearance of the black pepper. Premium quality pepper typically has a uniform size, with peppercorns ranging between 4mm to 6mm in diameter. The color will be deep black, indicating proper ripeness and processing. Peppercorns also have a wrinkled surface, signifying thorough drying
Black pepper, known as "Kali Mirch" in Hindi, is often referred to as the "king of spices" due to its ubiquitous presence and versatile use in cuisines around the world. Derived from the dried berries of the Piper nigrum plant, black pepper adds a distinctive heat and depth to a wide range of dishes. At Vishwarupa Global Trades Vision Private Limited, we offer premium black pepper, meticulously sourced and processed to ensure exceptional quality and flavor.
Culinary Uses
Black pepper is a versatile spice used in numerous culinary applications:
Indian Cuisine: In Indian cooking, black pepper is a fundamental ingredient in spice blends like Garam Masala and is used to flavor
curries, stews, and rice dishes. It adds a warming heat and depth to both vegetarian and meat-based dishes.
Western Cuisine: Black pepper is widely used in Western cooking to season meats, vegetables, soups, and sauces. It is often freshly
ground to maximize its flavor and aroma.
Baking and Confections: Black pepper can be used in baking to add a subtle heat to cakes, cookies, and bread, as well as in
spiced confections and preserves.
Seasoning and Marinades: Black pepper is a key ingredient in seasoning blends and marinades, where it enhances the flavor
profile of meats, poultry, and seafood.
Salads and Dressings: Freshly ground black pepper is used to season salads and dressings, providing a spicy contrast to the
freshness of vegetables and greens.
Beverages: Black pepper is sometimes used in spiced beverages and cocktails, where its heat can complement sweet or fruity
flavors.
Health Benefits
Black pepper is not only valued for its flavor but also for its potential health benefits:
Digestive Health: Black pepper stimulates the production of digestive enzymes, aiding in digestion and relieving symptoms of
indigestion and bloating.
Metabolism Boost: The compound piperine in black pepper can enhance metabolic rate and aid in weight management by
increasing thermogenesis.
Antioxidant Properties: Black pepper contains antioxidants that help protect the body from oxidative stress and support overall
health.
Anti-Inflammatory Effects: Piperine in black pepper has anti- inflammatory properties that can help reduce inflammation and
alleviate symptoms of inflammatory conditions.
Nutrient Absorption: Black pepper can enhance the absorption of nutrients from other foods, such as vitamins and minerals,
improving overall nutrient uptake.
Cognitive Function: Preliminary research suggests that black pepper may support cognitive function and protect against
neurodegenerative diseases.
Packaging and Availability
Our black pepper is available in various packaging sizes, catering to different customer needs, from bulk quantities for industrial use to smaller packs for home cooks. We ensure that the peppercorns are packaged in airtight, moisture-resistant containers to preserve their freshness, flavor, and pungency during storage and transportation.
Storage Type: Cool Dry Place
Specification: Dried
Product Type: Single Herbs & Spices
Instruction for use: Cooking ingredients
Shape: Stick
Color: Red
Place of Origin
Viet Nam
Type: Chilli & Pepper
Shape: Whole (with stem or no stem)
Diameter: 4-8 cm
Taste: Natural Spicy
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.
