Pepper generally refers to black, white and green pepper. Black pepper is the unripe fruit of the pepper plant, piper nigrum, cooked and dried. Green pepper refers to the dried, but uncooked, unripe fruit of the pepper plant. White pepper, on the other hand, is the seeds from ripe pepper fruits. Pepper is the spice that is most traded in the world. It is used for its strong aroma and for its spiciness as a better substitute for chilli. In addition to its use as a spice it has medical purposes and is also used for massages (pepper oil). Pepper is native to South and Southeast Asia.
Pepper generally refers to black, white and green pepper. Black pepper is the unripe fruit of the pepper plant, piper nigrum, cooked and dried. Green pepper refers to the dried, but uncooked, unripe fruit of the pepper plant. White pepper, on the other hand, is the seeds from ripe pepper fruits. Pepper is the spice that is most traded in the world. It is used for its strong aroma and for its spiciness as a better substitute for chilli. In addition to its use as a spice it has medical purposes and is also used for massages (pepper oil). Pepper is native to South and Southeast Asia.
The aroma of Black Pepper Essential Oil is reminiscent to freshly ground peppercorns, but it is a bit more complex with hints of green and perhaps a bit of floral. Black Pepper Essential Oil has one major advantage: it doesn\'t irritate your eyes or make you sneeze like ground peppercorns can.
Aromatically, Black Pepper Essential Oil shines best when incorporated into blends with other essential oils. Black Pepper really helps to perk up and add heat and spice to your blends.
Retail
Bulk
Pepper Oil
Glass bottle (10ml - 20ml)
As per customer request
Storage:� Store in a cool, dry place away from direct sunlight
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
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
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 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 : 20-32 C
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 : 1BPW04NS
Product Name : Black Pepper Whole ASTA 570 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. 2.0
Foreign Material (%) : Max. 1.0
Bulk Density (g/L) : Min. 570
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 which could destroy packaging protection capacity
Use all after opening the packaging
