Are you looking for high-quality black pepper for your restaurant or food business? Look no further than Reesha General Trading LLC! We offer a range of black pepper grades, including G/L 550 FAQ, G/L 550 MC, G/L 580 FAQ, and G/L 580 MC, starting at 3470 USD/ MT for 25kg net PP bags. All prices are CIF to the Nouakchott port in Mauritania, North West Africa, with a minimum order quantity of 27MT, which can be loaded in a 40FT container. Trust us to be your worldwide food partner and supply you with the finest quality black pepper available on the market. Contact us today to place your order and experience the difference in quality!
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 550 GL Product: Indian Black Pepper Color: Black Moisture: 14% Foreign Matter: 0.5% max Light Berries: 3% max Admixture: 1% Features: No Speckle, No Mould, No mouldy berries Heavy metals: No Taste and aroma: Very Strong, hot and very sharp Salmonella e-coli: Negative Free from live insects Pesticide: Negative as per Euro Specification lead arsenic copper as per euro specifications Density available: 500 GL, 550GL, 580GL, 600GL Packing: 50 Kg bags OR as per client instruction Price: at time order negotiation.
Hello everyone My name is Kate from Sunrise Ins Group. We are the leading supplier of SPICES in Vietnam I would like to offer you our product Black pepper with high quality and competitive price For quotation, please contact me directly Black pepper is one of the most commonly used spices in the world. Black pepper and white pepper both come from the same plant species. But they are prepared differently. Black pepper is made by cooking the dried unripe fruit. White pepper is made by cooking and drying the ripe seeds.
While they come from the berries of the same plant, the difference between white pepper and black pepper starts when the berriesare picked. To make black pepper, unripe pepper berries are picked and then they are dried, which blackens the skin and adds flavor elements. White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that giveblack pepper its aroma. As a result, white pepper has a different flavor and heat component than black pepper. The process used and handling of white pepper can introduce different flavor notes as well.
Black Pepper High Quality and Cheap Prices FOB $2800/MT Type: FAQ 500GL : Moisture : 13.5% max ; impurities : 1% Type: FAQ 550 GL; Moisture: 13% max; impurities: 0.5% Type: MC 500GL; Moisture: 13% ; impurities : 0.2% Type MC 550GL; Moisture: 12.5%; impurities: 0.2% Type MC 570GL; Moisture: 12.5%, impurities: 0.2% Type : Pepper Other attributes Storage Type : Dried Place Specification : 100% Organic Pepper Manufacturer : Agrikim JSC Ingredients : Bulk Black Pepper Content ; 5MM Jumbo Bold Instruction for use Seasoning/ Food Ingredients Place of Origin : Viet Nam Shelf Life : 24 Months Variety ; Allspice Product Type : Single Herbs & Spices Style : Dried Processing Type : Fried Shape ; Round Color ; Natural black Weight (kg) : 25
Product Description: Product Name: Black Pepper Style: Dried Color: Black Type: Spices Quality: Top Quality Packaging: Custom We Are The Wholesale Supplier and Exporter Of Black Pepper Spice. Bulk Stock Available for Worldwide Delivery Contact Us For More Information.
Black Pepper 5mm BOLD High Quality from Vietnam Black Pepper 5mm BOLD from Kpro factory is first class, with dark and brown colour, big size. * Colour: Dark and brown colour * Moiture: 12.5% * Admixture: 0.5% * Density: 570 - 580 G/L * Size: 5mm min (80%) Free of Stone and Metal
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.
