Type - Whole, Cracked, Powder
Quality - Conventional, Steam Sterilized (ST)
Listing description: Sumatra pepper(sichuan pepper) similar to fagara, flower pepper, or prickly ash) which origin from north sumatra. Detailed description: Sumatra sichuan pepper Color : green Moisture : 12 % Origin : sumatra, indonesia Taste : spicy and bitter Aroma : citrus scent ( orange ) In mandarin known as huajiao In japan known as sansho In korea known as sanchonamu (schinifolium) or chopinamu (z. Piperitum). And for tibetan, nepalese and indian as well. Common language known as sichuan pepper, for others variation known as fagara, flower pepper, or prickly ash. This goods is limited production due to harvest processing little bit challange from the trees and the endurance of the goods are in short periode to keep fresh.Which is means the production with the limited produce for our serious buyer only. Andaliman commonly use for batakness community in north sumatra as spices for cooking with the unique taste "spicy and bitter" Production will be deliver in quick time based on shipping and order period.Approx less than 2 weeks. Mainly the production started on friday every week. Pp woven ploy bags
Stock product : Available HS Code : 0901 Price : Please contact the admin MOQ : 100Kg Kategori : Spices Fresly farm from Simalungun area. We provide the fresh Andaliman and dried Andaliman. Andaliman has its unique flavour, which usually use as ingredients of food. it is also sometimes use as complement ingredients in beverage (cocktail). Dried Andaliman might be packaged in a bottle (custom by request) *other specifications to be customized
Organic Pepper Zanthoxylum acantopodium DC Grow This pepper speciality, which bears fruit all year round, comes from the northern regions of . The main harvest time is in March. Growing wild and not cultivable, this is a very rare plant, which reminds of the with a hint of pepper. Harvested by hand in the jungle, the vines are dried in the sun in reed baskets, where the loses almost 90% of its weight. The pepper surprises with a slightly tingling and numbing, very intense citrus note. The saliva flow is strongly stimulated by this spice, so that all food is perceived more intensively. In extravagant spice mixtures, with fish, seafood or poultry a real treat. In curries, salsas or stews, the is often cooked as a whole vine.
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
Product Code : 1WPW07NS Product Name : White Pepper Double Wash Whole Description : Pure genuine whole white pepper, prepared from decorticated and dried 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 Bold sized peppercorns / uniform betwen 2 - 5mm, white slightly greyish 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 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available 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 Use all after opening the packaging
Type - Whole, Cracked, Powder Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Cracked, Powder Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Cracked, Powder Quality - Conventional, Steam Sterilized (ST)
