Quick Details
Product Type: Single Herbs & Spices
Drying Process: AD
Style: Dried
Processing Type: Dried
Shape: Round
Color: Black Natural
Place of Origin: viet nam
Weight (kg): 50
Shelf Life: 36 month
Brand Name: Black pepper agenas co.ltd
Model Number: Black pepper agenas co.ltd
Type: PEPPER
Certification: Gap, HACCP, ISO, NOP
Product Name: Black pepper
Moisture:: 14% Max
Density:: : 500 g/l - 580 g/l
Mesh Size:: Ground 40-120
Appearance:: Well-dried
Variety:: Exported
Name company:
Agenas co.ltd
Supply Ability
Supply Ability
700 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
PE and PP bag (net: 25/50 kg) or customized
Port
Ho Chi Minh City -viet nam
We are the offical member of VPA, IPA and one of the main Supplier of White pepper, Black pepper,Pepper husk, Pepper powder.
We supply products as bellow mentioned:
- Black pepper 400 G/L; 450 G/L; 500 G/L; 550 G/L; 570 G/L; 600 G/L
- Pepper powder
- Pepper husk
- Cleaned Black pepper 500; 550 G/L; 570 G/L; 600 G/L
- ASTA quality of Black pepper 550 G/L; 570 G/L; 600 G/L
- Steam Sterilized Pepper 500; 550 G/L; 570 G/L; 600 G/L
- White pepper (double washed) 620 G/L; 630 G/L
- Pinhead; Light berriers black pepper 150 G/L-350 G/L
- Green pepper corn ( In jar/Drums)
We ensure our products as the best quality with own trademark and inspection system.
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
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.
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!
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.
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.
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 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.