Black Pepper is one of the most valuable Spices of Indian Origin. Pepper plant is a perennial climber with dark green leaves and spikes of white flowers. Black pepper comes from the whole fruit picked just before they are ripe. 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. Among the Worldâ??s total production of Black Peppers, India contributes around 25-30% of its total production. It is grown mainly in the monsoon forests of South India such as Kerala, Karnataka and Tamil Nadu. The harvesting season is from December to March, and marketing season February to May.
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
