Variety: Black pepper
Product Type: Single Herbs & Spices
Drying Process: AD
Style: Dried
Processing Type: Fried
Shape: Round
Color: Black
Place of Origin: Binh Phuoc, Vietnam
Weight (kg): 1000
Shelf Life: 2, 2 years
Brand Name: K Agriculture
Model Number: 550 G/L
Type:Chilli & Pepper
Taste:rich in sweetness, rich in dietary fiber, and minerals
Colour:Black Natural
Quality: High quality
Weight: 50-60kg/pack or required
Application: Daily necessities, Diet purpose, Diabetes people
Use: for cooking
Packing: 50-60kg/pack or required
Energy (for 100g): >350Kcal
Certification: HACCP
Product Name: Black Pepper
- Grade: 550 G/L
- Appearance: Spherical with wrinkles
- Type: Raw
- Color: dark brown, gray brown, black.
- Density : 550g/1000ml +/-20g
- Moisture: Max 12%
- Size: 5mm (80% Min)
- Foreign mater: 0.2% max in total
Variety: Black pepper
Product Type: Single Herbs & Spices
Drying Process: AD
Style: Dried
Processing Type: Fried
Shape: Round
Color: Black
Place of Origin: Binh Phuoc, Vietnam
Weight (kg): 1000
Shelf Life: 2, 2 years
Brand Name: K - Agriculture
Model Number: 500 G/L
Type: Chilli & Pepper
Taste: rich in dietary fiber, and minerals
Colour: Natural Black
Quality: High quality
Weight: 50-60kg/pack or required
Application: Daily necessities, Diet purpose, Diabetes people
Moisture: Max 13.5%
Packing: 50-60kg/pack or required
Energy (for 100g): >350Kcal
Certification: HACCP
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.
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.
Specification black pepper faq 550g/l:
+ density: 550g/l min
+ moisture: 13% max
+ foreign matter: 0.5% max
+ packing: in new pp or jute bag of 50 - 60kgs net each or as per customers' requirement
New pp or jute bag of 50 - 60kgs net each or as per customers' requirement
Product name: Black pepper 570 G/L Cleaned - Superior quality in Vietnam
Product Description: Our Black Pepper 570G/L Cleaned is a superior quality pepper that has been carefully cleaned to eliminate impurities. This ensures a consistent, premium flavor profile, perfect for elevating your culinary creations.
Ingredients: 100% Black Pepper from Vietnam
Moisture: 12.5 % max
Foreign matter: 0.2%
Density: 570ml min
Free from dust, no extraneous matters
Packing: 25-50kg PP/PE bag or as requested
Lead time: 7-10 days
Storage Instructions: Store in a cool, dry place away from direct sunlight.
Others: We also do custom label and free third party inspection.
