Black Pepper Specification 1. Black Pepper- 550 G/L Description Moisture : 13.0 max Density : 550g/l Foreign matter : 0.5% max. 2. Black Pepper- 500 G/L Description Moisture : 3.5 max Density : 500g/l Foreign matter : 1.0% max. 3. Black Pepper- 300 G/L Description Moisture : 13.5 max Density : 400g/l Foreign matter : 2.0% max.
White Pepper- 630G/L Description Moisture : 13.5 max Density : 630g/l Foreign matter : 0.3% max Mix Black Bean: 3.0 % max
Packing is customized. Private labeling available
Since its initial production, our Cherry pepper stuffed with tuna paste has spoiled every taste bud with rich flavor and crunchy texture. Both main ingredients, Tuna and Cherry pepper, have made such sumptuous taste that left people wanting more and more. Cherry pepper stuffed with tuna paste is made exclusively using fresh Cherry Peppers that are directly acidified without prior cooking. It has low oil retention and no fatty back taste. Serving suggestions Ready to be served directly as either an appetizer or vegetable. Cherry pepper stuffed with tuna paste is pasteurized at 85°C. Stability test check after 14 days at 37°C. Country of Origin of Cherry pepper stuffed with tuna paste : Indonesia Purity and Legal Requirements Cherry pepper stuffed with tuna paste meet the specifications required by Indonesian government, FAO/WHO, Food Chemical Codes and ECC. The product does not contain Genetically Modified Organism. Raw Materials (Cherry Peppers) are cultivated in a protected environment. All raw materials (Cherry Peppers) come from cultivated crops without any exploitation of natural resources or protected wild plants. Cherry pepper stuffed with tuna paste contain Tuna and Anchovies which sources of Allergen. Primary and Secondary Packaging & Storage Cherry pepper stuffed with tuna paste is preserved in a vacuumed glass jar with a half-twist-off cap with mastic seal. This product must be stored in a dry and cool location (temperature not exceeding 25°C). Avoid direct exposure to sunlight. Once primary packaging is opened, the product must kept cold and consumed quickly. Pay attention to violent shocks that may damage the glass jar or open the capsule.
Cherry pepper stuffed with olives, capers & anchovy paste combines ripe Cherry Peppers with nutritious, tasty, real olives and anchovy bits in perfect balance, which is ready to eat in minutes and makes a perfect ending to a great meal. Cherry pepper stuffed with olives, capers & anchovy paste is made exclusively using fresh Cherry Peppers that are directly acidified without prior cooking. It has low oil retention and no fatty back taste. Serving suggestions Ready to be served directly as either an appetizer or vegetable. Cherry pepper stuffed with olives, capers & anchovy paste is pasteurized at 85°C. Stability test check after 14 days at 37°C. Country of Origin of Cherry pepper stuffed with olives, capers & anchovy paste : Indonesia Purity and Legal Requirements Cherry pepper stuffed with olives, capers & anchovy paste meet the specifications required by Indonesian government, FAO/WHO, Food Chemical Codes and ECC. The product does not contain Genetically Modified Organism. Raw Materials (Cherry Peppers) are cultivated in a protected environment. All raw materials (Cherry Peppers) come from cultivated crops without any exploitation of natural resources or protected wild plants. Cherry pepper stuffed with olives, capers & anchovy paste contain Anchovies which sources of Allergen. This product was made in a factory that also process food containing Tuna which sources of Allergen. Primary and Secondary Packaging & Storage Cherry pepper stuffed with olives, capers & anchovy paste is preserved in a vacuumed glass jar with a half-twist-off cap with mastic seal. Jars are packed in a 12-jars-per-carton box sealed in thermopack plastic. This product must be stored in a dry and cool location (temperature not exceeding 25°C). Avoid direct exposure to sunlight. Once primary packaging is opened, the product must kept cold and consumed quickly. Pay attention to violent shocks that may damage the glass jar or open the capsule.
Spices, nuts and gums , nutmeg, mace, clove, clove stems, long pepper, cubeb pepper, cassia vera, raw cashew nuts & cocoa powder.
Black Pepper Origin : Bangka, Makassar, Lampung MOQ is 10 or 20 Tons
Name of product : Black Pepper Price of product : In accordance with the required specifications Product origin : Indonesia Key Specifications/Special Features : Pepper
Name of product : White Pepper Price of product : In accordance with the required specifications Product origin : Indonesia Key Specifications/Special Features : Pepper
Specification: Black Pepper Gl 550. Black Pepper from Lampung. Water Content: 3-5%. Dust: 2%. Broken: 1%.
White Pepper, Pepper can give off a distinctive spicy aroma. Therefore, this spice can be used to add flavor to dishes. 1. Humidity: 11-13% 2. Density: GL 600-610 3. Texture: Dry 4. Drying Process: Sun Dry 5. Processing Type: Raw 6. Shape: Round/Seed 7. Impurities : 0,5% - 1% Max
Black pepper (HS code: 090411) Harvest capacity: 5 tons
White pepper (HS code: 090411) Harvest capacity: 5 tons
Dried Black Pepper
ORGANIC CAYENNE PEPPER
"Color Brown Moisture Content Max 13.5% Foreign Matter Max 1% Live Insect Nil" Min 1 ton order English: White pepper Indonesian: Lada putih Rupiah per kg: Rp67742 USD per kg: $4.40
"Foreign Matter : 2% max Moisture : 13% max " Min 1 ton order English: Black pepper Indonesian: Lada hitam Rupiah per kg: Rp67742 USD per kg: $4.40
Black Pepper Is the world's most traded spices, and is one of the most common spices added to cuisines arround the world. Type : GL 550, GL 570, GL 580 - Moisture 11% Max - Impurity 1% Max
Black pepper is one of the most commonly used spices worldwide. Often referred to as the king of spices. Black pepper and White pepper are come from the berries of the same plant, which is Pepper plant (Piper nigrum). The differences between black pepper and white pepper lies on when the berries are picked and how they it made. Black pepper are the berries that harvested before they are ripe. Then these unripe berries are dried in the sun or by machine for several days, until the skin became blacken and wrinkled. Available in the form : Whole, Ground General Specification 1. Grade. : 500 GL, 550 GL, 570 GL ASTA (as per request) 2. Quality. : FAQ 3. Moisture. : 12% - 14 % Product Origin : Sumatra island
White pepper, are harvested when the berries become fully ripened. The ripe berries are soaked in water for about a week until the peppercorn become softens and the outer layer or skin is peeled off. The inner seeds are then dried before use. Available in the form : Whole, Ground General Specification 1. Grade  : Muntok White Pepper, White Pepper 2. Origin Bangka (Muntok), Kalimantan, Sulawesi (Celebes) 3. Quality  : FAQ 4. Moisture : 13% - 14%
