This type of pepper is Whole White Pepper, originating from Indonesia, specifically Southeast Sulawesi. It has a maximum moisture content of 12% and contains no more than 0.5% foreign matter. The color is a pale, creamy beige. It offers a mildly spicy, earthy taste with a hint of fermented sharpness.
This type of pepper is Whole Black Pepper, originating from Indonesia, specifically Southeast Sulawesi. It has a maximum moisture content of 12% and a maximum of 0.5% foreign matter. The color is a natural black, with a sharp, pungent aroma and a bold, spicy taste that includes earthy undertones.
Item value Product Name: Black Pepper (whole and ground) Packing :Custom Quality:Top Quality Brand :Custom Place of Origin :Philippines Delivery Time 7-10 Days
Pepper
Black Pepper
Our White Pepper comes from the islands of Sumatra, which made up 40% of Indonesian pepper. Sumatran White Pepper is famously known for their stronger taste as opposed to peppers from other regions, and has been used globally and of international quality. SPECIFICATION: Foreign Matter : 2% max Moisture : 13% max Piperine : 3,29% min Density : 500-550 GL min Clean from Dust
Our black pepper comes from the islands of Sumatera, which made up 40% of Indonesian pepper. Sumateran Black Pepper is famously known for their stronger taste as opposed to peppers from other regions, and has been used globally and of international quality. SPECIFICATION: Foreign Matter : 2% max Moisture : 13% max Piperine : 3,29% min Density : 500 GL min Clean from Dust
SPECIFICATION SHEET 1. Product Declaration Name: Organic Black pepper Scientific Name: Piper nigrum 2. Product Description Black pepper is dried unripened matured berries of Piper nigrum. Color Characteristic of Ash to black colour Aroma Characteristic Taste Spicy hot, characteristics for pepper Extraneous & Foreign Matters < 0.5 % Bulk density Min 500 g/L - Max 560 g/L 3. Chemical Analysis Moisture, dry matter Max. 12 % Ash/Acid insoluble ash Max. 3.5 % Volatile oil Min. 2.0 mL / 100g - Max -5.0 mL / 100g Piperine Content Min 3.0 % - Max â?? 6.5% 4. Microbiology Analysis Total Plate Count Max. 1x106 cfu/g Yeast & Molds Max. 1x104 cfu /g Total coliform Max. 1x103 cfu /g Salmonella Absent in 25 g E. coli Not detected
Ceylon pepper, sourced from Sri Lanka's lush landscapes, is renowned for its organic quality, high piperine content, and bold flavor. It is extensively used in culinary applications and for extracting oleoresin from light berries. Different densities of pepper are available for export to meet diverse market demand Product Specifications: Black Pepper: 525-550 g/l Light Berries: 300-400 g/l Fully Ripened White Pepper: 570-600 g/l These variations ensure you receive the perfect spice for your culinary and industrial needs. origin : srilanka price : depends on the grades. however roughly between 9.20 to 10usd/ kg FOB
dried black pepper
- Density 500g/l min - Moisture 13.5% max - Foreign matter 0.5% max
- Density 630g/l min - Moisture 13.5% max - Foreign matter 0.2% max
100% Black Pepper
Black Pepper
GL550 black pepper
Product name Steam treated whole black pepper Brand Lianfu Place of origin China(mainland) Raw material 100% natural black pepper Process type AD Size Whole /powder color Black Single weight 20kg/carton Shelf life 24 months in normal temp; 24 months under 25 â?? Storage condition Sealed in dry, cold, waterproof & ventilated conditions moisture 14% max Certification ISO9001,FSSC, BRC, KOSHER, HALAL package 1 Inner double PE bags inside and carton outside for flakes Package 2 Inner Aluminum foil bags and outside cartons for powder Loading 10MT/20FCL ; 14.5MT/20FCL MOQ 1000KGS Noted The size and packing of products can depend on buyers' requirements
White Pepper SPECIFICATION Density g/l - 630 g/l Moisture - 14 % Impurity - 0.5 %
Black pepper, often referred to as the "king of spices," is made from the dried, unripe fruit of the Piper nigrum plant. Known for its sharp, pungent flavor and woody aroma, black pepper is one of the most commonly used spices worldwide. It enhances the flavor of a wide range of dishes, from simple salads and eggs to rich curries and grilled meats. In addition to its culinary uses, black pepper has various health benefits, including improving digestion and promoting the absorption of nutrients.
Black Pepper (Garbled and Ungarbled) Specifications: Product Name: Black Pepper (Whole) Botanical Name: Piper nigrum Family: Piperaceae Garbled vs. Ungarbled: Garbled Pepper: Handpicked and cleaned to remove stems, dust, and foreign matter. High purity. Ungarbled Pepper: Mechanically harvested with minimal cleaning. Contains more foreign matter and impurities compared to garbled. Physical Characteristics: Appearance: Small, spherical, wrinkled black or dark brown berries Size: 3-6 mm in diameter Aroma: Strong, pungent, and earthy Flavor: Hot, sharp, and mildly fruity Chemical Characteristics: Parameter Garbled Ungarbled Purity 99% min 95% min Foreign Matter 0.5% max 2% max Moisture 12.5% max 12.5% max Light Berries 2% max 5% max Pinheads 0.5% max 2% max Bulk Density 550-600 g/l 500-550 g/l Black Seeds 98% min 95% min Extraneous Matter 0.5% max 2% max Ash Content 6.5% max 6.5% max Volatile Oil Content 2% min 2% min Packaging: Available Packaging: 25kg, 50kg PP or jute bags as per customer requirement Shelf Life: 12-18 months when stored in a cool, dry place Usage: Essential spice used in culinary applications worldwide, in whole, cracked, or ground form. Black pepper is a vital ingredient in spice blends, marinades, soups, and sauces. Known for its medicinal benefits, aiding digestion, and used in traditional remedies. Origin: India
Admixture: 0.5 % max Moisture : 12 % max Size : 100% through mesh 48 or 60 holes/cm2 Packing : 25Kg,50kg/PP PE bag Quantity : 17 MT/ 20 FCL
