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Apex Services

(1.1)
Supplier From Sri Lanka
Nov-12-21
Supplier : Spices such ceylon cinnamon, cardamom, black pepper, coriander, black pepper light berries, white pepper, cloves, clove stems, betel nut/leaf, nutmeg, mace etc. essential oils fruits and vegetables and coconut based products.

Established: 2016

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Contact Details:
390/a1, Dharmashoka Road,
Ihalabiyan Wila Kadawatha
Kadawatha 11850
Gampaha Sri Lanka
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Supplier Of Coconut Sugar   |   Apple, Banana, Orange, Mango, Grape   |   Coconut Flour   |   Berries   |   Coriander Seeds   |   Lavender Oil   |   Neem Oil   |   Vegetables   |   Pepper   |   Desiccated Coconut   |   Nutmegs   |   Spices   |   Coconut Oil   |   Lemongrass Oil   |   Essential Oils   |   Coconut By-Products   |   Cloves   |   Ginger, Garlic, Onion, Potato   |   Fruits   |   Cardamom, Cinnamon   |   Betel nut   |   Mace
Buyer Of Asafoetida   |   Herbs   |   Lavender   |   Galangal   |   Senna   |   Tamarind Seed   |   Sage   |   Celery Seeds   |   Stevia   |   Licorice   |   Hibiscus   |   Chicory   |   Thyme   |   Miswak   |   Peppermint   |   Fenugreek Seeds   |   Cumin Seeds   |   Propolis   |   Pepper   |   Rosemary   |   Spices   |   Chives   |   Fennel Seeds   |   Spirulina   |   Bay Leaf   |   Ashwagandha   |   Ginkgo   |   Cloves   |   Aloe Vera   |   Marjoram   |   Aniseeds   |   Star Anise   |   Curry Leaves   |   Lemongrass   |   Turmeric   |   Black Cardamom   |   Cardamom, Cinnamon   |   Betel nut

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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.

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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.
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flower waters: rose damascena water,rose alba water, lavender water,juniper berry water, frankincense water, helichrysum water wormwood water, mentha pipperita water, pine water, gernium water, salvia officinalis water, clary sage water, oregano water, rosemary water, thyme water, jasmine water
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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.

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The high quality bulgarian rose oil gained its producers scores of medals and diplomas from many exhibitions and fairs.

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  Alba Grups Ltd.
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