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Black pepper whole
Black Pepper Whole
1. who are we? We are based in HARYANA, India, start from 2023, sell to North America (50.00%), Mid East (20.00%), Northern Europe (20.00%), Eastern Europe (10.00%). There are total about 1-4 people in our office. 2. how can we guarantee quality? Always a pre-production sample before mass production. Always final Inspection before shipment. 3.what can you buy from us? Psyllium husk, Virgin coconut oil, cumin, fenugreek leaves, Moringa leaves 4. why should you buy from us not from other suppliers? We are trading company and have a strong network of producers/manufactures on our panel for Organic and Conventional products. We are manufacturers of Pharma Intermediates & API and have extensive R&D capabilities for Intermediates, excipients and API. 5. what services can we provide? Accepted Delivery Terms: FOB, CFR, CIF, EXW. Accepted Payment Currency: USD, EUR. Accepted Payment Type: T/T, L/C, D/P D/A.
This type of pepper is Whole Black Pepper, originating from Indonesia, specifically Southeast Sulawesi. It has a maximum moisture content of 12% and a maximum of 0.5% foreign matter. The color is a natural black, with a sharp, pungent aroma and a bold, spicy taste that includes earthy undertones.
Black pepper has many health benefits The product is made from 100% black pepper, powdered, with a gray-brown to black color, featuring a distinctive peppery and pungent smell. The pungent taste of pepper is due to the compound piperine from the outer fruit and seeds. Ingredients in black pepper include vitamin K, fiber, iron, manganese and many other essential nutrients and trace elements.
Black Pepper has been used since antiquity both for its Flavor and as a traditional medicine in Ayurveda. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Black Pepper is one of the most commonly used seasoning ingredients, and good for your health in many ways.Black pepper is one of the most versatile spices used in virtually in all kinds of savory cooking. In order to keep their fragrance and flavor intact, they are generally ground just before preparing dishes and added at the last minutes in the recipes. General Brand : JC organic Type : black pepper (kalimirchi Form Factor : Whole Dietary Preference : No MSG, Non-GMO, No Sodium, Gluten Free Gourmet : Yes Added Preservatives : No Maximum Shelf Life : 12 Months Organic : Yes Cuisine : Indian, French, Chinese, Indonesian, American Ingredients : 2.00 tsp; (5.80 g) GI: very low GI: very low nutrient amount DRI/DV; (%) Protein 0.60 g 1 Carbohydrates 3.71 g 2 Caloric Value : 180 cal||kcal Type of Usage : seasoning, spice powder, curry, masala, adding flavour Nutrient Content : vitamin A18.17IU,VITAMIN C1.3MG,vitamin k10.2mg Flavor : spicy, , sparking, kalimirchi, milagu, add flavourto dishes Ready Masala : No Price Range-500-1000/kg Rate Moq-500kg Hsn Code-0904 Packaging-polyethlene Lined Jute Bags, Gunny Bags, Pp Woven Sacks Or Cotton Bags
Black Pepper Whole
Black Pepper Whole
Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 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. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 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
