Black / white Pepper:
1.Moisture: 13% Max
2.Impurity:0.5% max
3.packing:25/50KG/bag or customized
Dried Black Pepper 550 g/l , 600 g/l (gram per litre)
1.Moisture: 12% Max.
2.Impurity:0.03% max.
3.packing:25/50KG/bag or carton according with customer requirement
4.Size: Flakes, granule and powder
5.Capacity:14 tons for 20 FCL
also provide OEM service
Grades: mg1, 500 g/ litre, 520g/ litre, 550 g/litre, (sterlised/ steam washed)
Light pepper: 2% max .
Tolerance: 0. 5% max
Having botanical name, Piper nigrum, Black Pepper & Oleo oil offered has its origin in Southern states of India, Vietnam and Asian countries and is a yellowish brown viscous colored liquid with pungent aroma of Black Pepper. Being soluble in water and insoluble in oil, the oil is extracted using solvent extraction process from the dried fruit part of the plant that is properly ripened.
With dried peppercorns coming with blackened external covering, the extraction is done by percolating with different solvents like hexane. These have a heavier flavor and are also known by the common names of Piper, Black Pepper. With the oil having chemical constituents including 40% Residual solvent and 20 ml/100gm Piperine content, it’s used in food industry as coloring and flavoring agent.
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India.
Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards).
It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.
Black Pepper Origin and Distribution
Pepper is considered originated in the hills of South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin.
Pepper requires hot and humid climate and grows between 20 degree North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degree and 40 degree C. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper.
Uses of Black Pepper
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked.
Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc.
Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.
NAME OF PRODUT: BLACK PEPPER
- SPECIFICATION: BLACK PEPPER 500G / L
MOISTURE: 13. 5% MAX
DENSITY:
NAME OF PRODUT: BLACK PEPPER
- SPECIFICATION: BLACK PEPPER 500G / L
MOISTURE: 13. 5% MAX
DENSITY: 500G / L MIN
CROP: 2007
FOREIGN MATTERS: 1% MAX
- PACKING: 60KG NET IN NEW JUTE BAG.
( ABOUT 26. 00mts IN 1X40 FEET GP)
- DELIVERY: 10-12 DAYS AFTER CONFIRMING ORDER AND AFTER RECEIVE L/ C ORIGINAL
- PAYMENT: L/ C AT SIGHT
THANKS FOR YOUR KIND ATTENTION AND LOOKING FORWARD TO HEARING FROM YOU EMAIL.
YOUR FAITHFULLY
NGUYEN THANH NGA / SATRASER
We deal with the best quality black and white pepper and you can see specification below and if you are interested you can get back to us for more details.
Grades: mg1, 500 g/ litre, 550 g/litre, (sterlised/ steam washed)
Moisture: 11% max
Light pepper: 2% max
Other matter: 0. 5% max
Tolerance: 0. 5% max.
We export Indian black pepper which is called the king of spices.It is a perennial shrub grown in South India.Its 100 % Naturally grown famous for its own spicy taste.
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates.
They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.
Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
Product origin : Sri Lanka / ceylon
Minimum Order Size and Packgaing details : Depends on the requirement
Product Name:Black Pepper
Style: Dried
Processing Type: Raw
Shape: Round
Color: Black
Moisture:13-13.5% max
Admixture:0.2-1% max
Density:500gl min-630gl min
Ash:2.0% max
Loss on drying:5.0 max
Oil evaporation:2%
Shelf Life:2 years
Packing:15kg carton or According to buyers requirement
Black Pepper is the dried mature berry of piper nigrum, a climbing, perennial shrub mostly found in a hot, moist region of southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 metre tall 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and Have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue farther growth.
Origin pepper is considered originated in the hills of South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico and Guatemala apart from the country of origin-India.
Health Benefits of Black Pepper
The health benefits of the black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anaemia, impotency, muscular strains, dental disease, pyorrhoea, diarrhoea, and heart disease. Black pepper is the fruit of black pepper plant from the Piperaceae family and is used as both a spice and a Medicine. The chemical piperine, which is present in black pepper, causes the spiciness,
Good for the Stomach
Pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion, Pepper digestion is essential to avoid diarrhoea, constipation and colic. Pepper also helps to prevent the formation of intestinal gas.
Weight Loss
The outer layer of peppercorn assists in the breakdown of fat cells. Therefore, peppery foods are a good way to help you shed weight naturally.
Antibacterial Quality
The antibacterial property of black pepper helps to fight against infections and insect bites. An Antioxidant like pepper can prevent or repair the damage caused by the free radicals and thus helps to prevent cancer, cardiovascular diseases and liver problems.
Enhances Bioavailability
Black pepper helps in transporting the benefits of other herbs to different parts of body, maximizing the efficiency of the other health foods that we consume
Cognitive Impairment and Neurological Health
Piperine of the key components of black pepper has been shown in numerous studies to reduce memory impairment and cognitive malfunction. Chemical pathways in the brain appear to be stimulated by this organic compound, so early research Demonstrates the possibility for pepper to benefit Alzheimer’s patients and those that are suffering from Dementia and other age-related or free radical-related malfunctions in cognition.
Asthma and Whooping Cough
Pepper is a good treatment for respiratory conditions as an Expectorant, as well as its strong anti-inflammatory properties
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.
