Andaliman ( Sinchuan Pepper)

Type - Whole, Cracked, Powder Quality - Conventional, Steam Sterilized (ST)

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 : 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

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 : 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

Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil : (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 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

Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized Description Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA METHODS : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments

Product Code : 1BPW03ST Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 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