Product Code : 1WPG40ST
Product Name : White Pepper Ground US # 40 Steam Sterilized
Description : Pure genuine ground white pepper, prepared from decorticated dried, and grind fully riped red 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 Putih (Indonesia), White Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic mild spicy flovour and a hot sharp pungent taste
Color/Appearance : Uniform white slightly greyish colour / powder white pepper Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 13.0
Volatile Oil (%) : Min. 1.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 95.0 % through US # 40 (0.42 mm)
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) Max. 10.000
Yeast and Mold (cfu/g) Max. 1.000
E. coli (mpn/g) Not Detected
Coliform (mpn/g) Not Detected
Salmonella (cfu/25g) Negative
METHODS
Testing methods ASTA METHOD
PACKAGING
Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE
12 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Product Code : 1WPG50ST Product Name : White Pepper Ground US #50 Steam Sterilized Description Pure genuine ground white pepper, prepared from decorticated, dried, and grind fully riped red 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 Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance : Uniform white slightly greyish colour / powder white pepper Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 % through US # 50 (0.297mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. Coli (mpn/g) : Not Detected Coliform (mpn/g) : Not Detected Salmonella (cfu/25g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments whichcould destroy packaging protection capacity Use all after opening the packaging
Hello everyone I am Kate, Export Sales from Sunrise Ins and we are supplier of SPICES in Vietnam. We supply many types in good quality and competitive price Today, I would like to offer you one of our best-seller products White pepper White pepper is a spice produced from the dried fruit of the pepper plant, Piper nigrum, as is black pepper. It is usually milder than black pepper, with less complex flavor. Both whole and ground white pepper are available. White pepper is often used in dishes that need a peppery bite but where you don't want black flecks, such as in white sauces and potato dishes. In Chinese cuisine, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is different from black pepper or Sichuan peppercorns.
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. White pepper may aid in digestion. White pepper can assist in energy production and antioxidant defense. White pepper may improve dental health. White pepper may help skin conditions. White pepper may help with weight loss. White pepper is helpful for improving bone health.
BLACK PEPPER 32 MESH HS CODE: 0904111 SIZE: 32 mesh COLOR: Dark grey to black MOISTURE: 12% IMPURITIES: 0.1% SHELF LIFE: 2 years PACKING: 25kg Kraff bag MOQ: 16tons
Ground black pepper - Ground black pepper is a popular spice derived from dried and ground peppercorns of the Piper nigrum vine. It is renowned for its pungent flavor, distinct aroma, and versatile culinary uses. - Packing: In 25kgs PP bag; 14Mts per container 40�??HQ ; or as buyer's request. - Payment: T/T, L/C - Origin: Vietnam
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Black Pepper Ground
BLACK PEPPER GROUND 14 MESH - Moisture 12% - Amixture 0.01% - Packing 25kg Kraff Bag MOQ 20ft 16mt
Product Code : 1BPG50ST Product Name : Black Pepper Ground US #50 Steam Sterilized Description 100 % pure ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper nigrum L 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, spicy aroma / hot sharp pungent taste Color/Appearance : Greyish white with some darker brown spect of medium coarse powder Infestation Shall be free from any pest / insect infestation Moisture Content : (%) Max. 12.0 Volatile Oil : (%) Min. 1.0 Ash on Dry Basis : (%) Max. 7.0 Acid Insoluble : Ash on Dry Basis (%) Max. 1.0 Foreign Material : (%) Max. 0.2 Particle size : (%) Min. 95 Through US #50 MICROBIOLOGICAL DATA Total Plate Count : (cfu/g) Max. 50.000 Yeast and Mold : (cfu/g) Max. 1.000 E. coli : (cfu/g) Not Detected Coliform : (cfu/g) Not Detected Salmonella : (cfu/50g) Negative METHODS Testing methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
