We manufacture and export high quality spices. Specifically cinnamon.. All grades. Alba, c5, c4, m4, m5, h1, h2, h2 faq & quillings. We also deal with all other spices like black pepper, cloves, cardamom, nutmeg etc.,
We manufacture and export high quality spices. Specifically cinnamon.. All grades. Alba, c5, c4, m4, m5, h1, h2, h2 faq & quillings. We also deal with all other spices like black pepper, cloves, cardamom, nutmeg etc.,
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Product Name: Black Pepper
Origin: Tanzania
Grade: Premium Export Grade
Physical Characteristics:
Appearance: Clean, dry, whole black peppercorns
Color: Dark brown to black
Size: 3-6 mm in diameter
Flavor: Strong, pungent, and aromatic
Chemical Composition:
Moisture Content: Maximum 12%
Volatile Oil Content: Minimum 2%
Piperine Content: Minimum 4%
Admixture: Maximum 1%
Light Berries: Maximum 2%
Ash Content: Maximum 6.5%
Packaging:
Type: Food-grade polypropylene (PP) or jute bags with inner lining
Bag Weight: 25kg or 50kg (as per buyer's request)
Inspection and Certification: Quality Inspection: SGS or equivalent certification at port of loading
Certificates Provided:
Certificate of Origin
Phytosanitary Certificate
SGS or equivalent quality certification
Storage and Handling:
Storage Conditions: Store in a cool, dry, and ventilated area, away from direct sunlight and moisture
Shelf Life: Up to 24 months under proper storage conditions
Delivery Terms:
Minimum Order Quantity (10 metric tons]
Supply Capacity: 23 metric tons per month
Incoterms: FOB
Port of Loading: Dar es Salaam, Tanzania
Black pepper, one of the most widely used spices globally, is originally from South Africa. Today, it is grown in many tropical countries around the world. South Africa is a significant exporter of black pepper, shipping tonnes abroad each year. In fact, South Africa's black pepper exports reached approximately 17,600 metric tonnes last year.
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.
