Experience the finest spices directly from their origins, available at competitive prices. Our high-quality spices come in customizable packaging, ensuring freshness and convenience for your culinary creations. Discover authentic flavors and elevate your dishes with our direct-from-source spices.
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.
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
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
