Wide Variety Of Peppers

White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food. White pepper may aid in digestion. White pepper can assist in energy production and antioxidant defense. White pepper may improve dental health. White pepper may help skin conditions. White pepper may help with weight loss. White pepper is helpful for improving bone health.

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.

Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

Black pepper (Piper nigrum) is a commonly used spice that comes from the berries of the pepper plant. It is one of the most widely used and traded spices in the world and is known for its pungent and spicy flavor. Here are some key points about black pepper: Origin and Growth: Black pepper is native to India and has been cultivated for thousands of years. It is now grown in various tropical regions around the world. Processing: Black pepper is produced by drying the unripe green berries of the pepper plant. These berries, known as peppercorns, are then cooked and dried, which causes them to turn black and develop their characteristic wrinkled appearance. Flavor and Aroma: Black pepper has a sharp, spicy, and slightly woody flavor. It is often used to add heat and depth to a wide variety of dishes. The aroma is strong and distinctive. Culinary Uses: Black pepper is a staple in kitchens around the world. It is used as a seasoning in both savory and sweet dishes. It's commonly used in marinades, sauces, soups, stews, and as a tabletop condiment. Health Benefits: Black pepper is not just a flavorful spice; it also has potential health benefits. It contains a compound called piperine, which may have antioxidant and anti-inflammatory properties. Some studies suggest that piperine might enhance the absorption of certain nutrients in the digestive tract. Varieties: Apart from black pepper, there are other varieties such as white pepper (where the outer layer is removed before drying), green pepper (unripe berries), and red pepper (ripe berries). Each variety has its own unique flavor profile. Culinary Pairings: Black pepper pairs well with a wide range of foods, including meats, poultry, seafood, vegetables, and even certain fruits. It's often combined with other spices to create various seasoning blends. Storage: To maintain its flavor and aroma, it's best to store black pepper in an airtight container in a cool, dark place. Cultural Significance: Black pepper played a significant role in historical trade routes and was highly prized in ancient times. It's been used not only for culinary purposes but also for medicinal and preservation purposes. Overall, black pepper is a versatile and essential spice in cooking, adding both flavor and a touch of warmth to dishes.

Cubeb Pepper, or Piper Cubeba, is a variety of black pepper. Due to its protruding tail-like stem from its round body, it is also more commonly known as comets tail or tailed pepper. Predominantly growing in Java and Sumatra, its flavor is similar to that of a combination of Black Pepper and Pimento Allspice Berries. Used whole or ground, its taste, and aroma are pungent, acrid, and slightly bitter with a juniper-like hint. Valued by the Romans, cubebs have a distinct fragrance and characteristic pepper-like flavour. They can be blended with black, white and green peppercorns in a mill or added to dishes instead of conventional pepper. They go particularly well in casseroles and with game, and are often used in flavouring London Dry Gin.

White pepper is a spice derived from the matured berries of the pepper plant, Piper nigrum. It is created by soaking fully ripened black peppercorns in water to remove the outer black skin, revealing the inner seed with its pale color. This process results in a milder and subtler flavor compared to black pepper, making white pepper a popular choice in dishes where a less pungent and more delicate peppery taste is desired. It is widely used in a variety of cuisines, including Asian, European, and American, to season soups, sauces, seafood, and light-colored dishes, where the dark specks of black pepper might be visually undesirable. White pepper is appreciated for its ability to add a gentle heat and depth of flavor to foods without overpowering their overall taste.

Black pepper is a condiment that can be used in stews, barbecues and hot pots to achieve a spicy, delicious and refreshing effect. It is made of black pepper and other ingredients. It has a stronger flavor than white pepper. It is aromatic and spicy. It is now widely distributed in China's Hainan, Fujian, Guangxi, Guangdong and other regions. Good quality, is one of the indispensable condiments for cooking.

Red chilli flakes or red pepper flakes are nothing but the crushed form of the red peppers or red chillies. These are widely used in food preparations to add a mint of spiciness and a hot peppery flavour. Sauces, soups, pickles and curries get the touch of chilli flakes most often. Pramoda Exim Corporation supplies the best form of crushed red pepper all over the world. We are the major exporters of finest quality red chilli flakes to countries like USA and Europe. We can supply red pepper flakes to match variant hotness, color and flavouring needs. We mostly source red chilli flakes in 10 to 25 kg bags and can also supply them in customized quantity requirements as per customer order. So, contact us now to get best quality.

Black Pepper Experience the unparalleled flavor and aroma of our premium Black Pepper, a spice cherished worldwide for its versatility and robust taste. Sourced from the finest peppercorns, our black pepper is carefully dried and processed to deliver the highest quality seasoning. Key Features: - Exceptional Quality: Selected from the best peppercorns to ensure maximum freshness, potency, and flavor. - Bold Flavor:Offers a strong, sharp, and slightly woody taste with a hint of citrus, perfect for enhancing a wide range of dishes. - Aromatic: Releases a rich, pungent aroma that adds depth and complexity to your culinary creations. - Versatile Use:Ideal for seasoning meats, vegetables, sauces, soups, and salads, and can be used whole, crushed, or ground. - Health Benefits:Packed with piperine, known for its anti-inflammatory, antioxidant, and digestive properties. - Natural and Pure: Free from additives, preservatives, and artificial colors, ensuring a pure and authentic spice. Our Black Pepper is an essential ingredient for both professional chefs and home cooks, providing a versatile and flavorful addition to any kitchen. Elevate your dishes with the rich, bold taste of our Black Pepper and enjoy the timeless appeal of this classic spice.