Best Quality Black Pepper In 2021

Item Value Variety
Black Pepper
Storage Type
Dry
Specification
Black Pepper
Product Type
Single Herb & Spices
Manufacturer
JEDDAI INDUSTRY
ADDRESS
Tamilnadu,India
Instruction For Use
None
Style
Dried
Processing Type
Raw
Shape
As Per Image
Color
As Per Image
Place Of Orgin
Tanzania
Shelf Life
12months
Brand Name
Jeddai Industry Private Limited
Model Name
Black Pepper

Specifications:
Color: natural black.
Drying process: AD.
Moisture: 13.5% max.
Size: 500 g/l, 550 g/l.
Admixture: 1% max.
Origin: Vietnam.
Packaging: 25/50kg Jute bag, 1*20â??fcl = 13.5 tons, 1*40â??fcl = 27 tons.
Payment & delivery: L/C at sight or T/T 50% in advance.
Please feel free to contact us if our goods meet your demand. Hope the price wonâ??t be our barrier.

Black Pepper come from the berries of pepper plants. Black Peppers have long been used as a must-have ingredient in many kitchens around the world. Black Pepper is available whole, crushed or ground into powder.
Interestingly, Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods. Among all of them, Black Pepper is the most popular and flavorful kind with

Grades MG1, 500 g/ l, 550 g/l
Moisture 11% Max
Light Pepper 9% Max
Other Matter 0.5% Max
Tolerance 0.5% Max
Packing 25 kg pp Bag
Supply Ability 300 Ton/Tons Per Months
Payment Option , T/T

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.

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 GL 500 and GL 550

Price :
2240-2270usd/Mt

Description :
Free from dust, no extraneous matters
Moisture: 13.5%max
Foreign matter: 1%

Packing :
jute 60kgs

Essential details

Product Type: Single Herbs & Spices
Drying Process: AD
Style: Dried
Processing Type: Raw
Shape: Granule
Color: black, black
Place of Origin: Binh Duong, Vietnam
Weight (kg): 1
Shelf Life: 24 months
Brand Name: 99 Gold Data
Whatsapp +84846458799
Model Number: tera.99gd@gmail.com
Type: Pepper
Color: Natural black
Moisture: 13.5% max
Size: 500 g/l, 550 g/l, 570 g/l
Certification: HACCP, phytosanitary
Packing: in PP bag
Related products: cinnamon, turmeric

Supply Ability

Supply Ability: 100 Ton/Tons per Month

Packaging & delivery

Packaging Details: Packaging: in 25/50kg Jute bag, 1*20'fcl = 13.5 tons, 1*40'fcl = 27 tons.
Port: Ho chi minh

Product Description:

Commodity: Black bepper 500g/l
Origin: Thailand

Shape: whole
Density: 500 g/l
Moisture: 13.5% max;
Admixture : 1% max
Natural color
Best quality
free from impurities

free from insects

free from dirt

Fumigated before shipment

BLack Pepper For Sale, Choose Quality Thailand Black Pepper For Sale

Specifications

We can supply black pepper whole and powder with quality in customer expected form.

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Thailand.

Uses
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour.

Black pepper is an essential ingredient in Thailand system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used


Black Pepper 500g/l / 550g/l