Black Pepper ( Piper Nigrum) is a is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Found in the islands of Sumatra, black pepper is available in size 400 – 500 g /litre. Additional Information : Packing : In jute gunny bags 50 kg - 70 kg nett weight. 1×20 fcl we can load 16 - 18 mtons.
Long Pepper is a flowering vine in the family Piperaceae cultivates for its fruits which is usually dried and used as a spice and seasoning. It’s also used in ayurvedic medicine and also helps to improve appetite and digestion Additional Information : Packed in jute gunny bag @ 50kg nett weight 1 x 20 FCL we can load 14 mtons
It is used in foods, as either a clouding or a glazing agent, in the making of incense, varnishing and in other processes.
SPECIFICATION Shape Round Processing Type Raw Place Of Origin Indonesia Drying Process Air dried / Sun dried Certification SUCOFINDO / SGS Packaging Jute bag / PP bag in 50 Kgs Density Min. 650 G/L Moisture % Max 13.5% Foreign Matter ( % ) Max 1% PRICE / TON USD. 7500 MINIMUM ORDER ± 8 Tons PAYMENT TERM T/T DP 20%, 80% against copy of B/L, PL and INV DELIVERY TIME ± 30 Days
SPECIFICATION Shape Round Processing Type Raw Place Of Origin Indonesia Drying Process Air dried / Sun dried Certification SUCOFINDO / SGS Packaging Jute bag / PP bag in 50 Kgs Density Min. 650 G/L Moisture % Max 13.5% Foreign Matter ( % ) Max 1% PRICE / TON USD. 7500 MINIMUM ORDER ± 8 Tons PAYMENT TERM T/T DP 20%, 80% against copy of B/L, PL and INV DELIVERY TIME ± 30 Days
We supply long pepper from lampung, madura and jawa. The supply of long pepper are available every two weeeks.
Listing description: Sumatra pepper(sichuan pepper) similar to fagara, flower pepper, or prickly ash) which origin from north sumatra. Detailed description: Sumatra sichuan pepper Color : green Moisture : 12 % Origin : sumatra, indonesia Taste : spicy and bitter Aroma : citrus scent ( orange ) In mandarin known as huajiao In japan known as sansho In korea known as sanchonamu (schinifolium) or chopinamu (z. Piperitum). And for tibetan, nepalese and indian as well. Common language known as sichuan pepper, for others variation known as fagara, flower pepper, or prickly ash. This goods is limited production due to harvest processing little bit challange from the trees and the endurance of the goods are in short periode to keep fresh.Which is means the production with the limited produce for our serious buyer only. Andaliman commonly use for batakness community in north sumatra as spices for cooking with the unique taste "spicy and bitter" Production will be deliver in quick time based on shipping and order period.Approx less than 2 weeks. Mainly the production started on friday every week. Pp woven ploy bags
White pepper is made by cooking and drying the ripe seeds. Origin: Indonesia Moisture content: 13-14% Packaging: 50 KG per bag (Can be requested) Capacity: 1 x Container 20 feet = 14 MT Capacity: 1 x Container 40 feet = 28 MT Price: 7,550.00 USD/MT (FOB Tanjung Priok, Jakarta)
Black pepper is made by cooking the dried unripe fruit. Origin: Indonesia Moisture content: 13-14% Packaging: 50 KG per bag (Can be requested) Capacity: 1 x Container 20 feet = 14 MT Capacity: 1 x Container 40 feet = 28 MT Price: 6,450.00 USD/MT (FOB Tanjung Priok, Jakarta)
Black pepper is made by cooking the dried unripe fruit. Origin: Indonesia Moisture content: 13-14% Packaging: 50 KG per bag (Can be requested) Capacity: 1 x Container 20 feet = 14 MT Capacity: 1 x Container 40 feet = 28 MT Price: 5,900.00 USD/MT (FOB Tanjung Priok, Jakarta)
Black pepper is made by cooking the dried unripe fruit. Origin: Indonesia Moisture content: 13-14% Packaging: 50 KG per bag (Can be requested) Capacity: 1 x Container 20 feet = 14 MT Capacity: 1 x Container 40 feet = 28 MT Price: 5,300.00 USD/MT (FOB Tanjung Priok, Jakarta)
Black pepper
700-720 G/L moisture < 12% impurity 1-2% Originated from east borneo, Indonesia
550-580 G/L Moisture < 9% Price in MT Originated from East Borneo Indonesia
Black Pepper: 550 G/L; 530 G/L; Moisture 13% max
Black pepper is a common spice used in cooking. It comes from the dried fruit of the pepper plant, scientifically known as . The fruit is left to ripen on the vine, then harvested and dried. The dried fruit is known as a peppercorn, which is typically ground into a fine powder or used whole. SPECIFICATION Color : Grey to Black Live Insect / Weevils : Nil E.Coli : Max 3.0 MPN/G Yeast & Mould : Max 1% by Weight / Max 500 CFU/G Foreign Matter : Max 1% Moisture Content : Max 13.5% Packing : 25 KG PP Bag
Product Name : BLACK PEPPER HS Code : 09041140 Specification : - Content : 500 550 GL - Style : Raw - Processing : Dry - Impurities : 1% Max - Moisture Content : 11% Max - Origin : Sumatera, Indonesia Packaging : - White Bag Sack/Sachet Plastic. Port of Loading : Tj. Priok, Jakarta. Indonesia Supply Ability : 100 MT / Month at Season 2 times a Years (early and end of year) 50 MT / Month - All time Season
Product Name : WHITE PEPPER Specification : - Content : 600 GL - Piperine : 3% - Processing : Dry - Impurities : 1% Max - Moisture Content : 12% Max Packaging : White Bag Sack/Sachet Plastic Supply Ability : 100 MT / Month at Season 2 times a Years (early and end of year) 50 MT / Month All time Season
GL 550 Papperine : 6% Moisture : 12% Impurity : 0.5% Ash : 3-5% Packaging : Gony 50kg or as requested
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.
