Vanilla beans grade a and grade b in bulk, ground vanilla, cassia cinnamon stick, cassia cinnamon powder, whole cloves, ground nutmeg bulk, whole nutmeg, copra, palm kernel shell, green coffee beans, roasted coffee beans, instant coffee, wholesale civet coffee, roasted ground coffee..Direct export, import, private label, coffee shop supplier, gourment, specialist, retail distributor.
Millets, turmeric, spice.
Natural herbs and whole spices.
Indian spices, vegetables, fruits, wheat flour.
Betel nut/areca nut, white cardamom, cloves, long pepper, tamarind.
Authentic Indian whole spices, blended spices, dry fruits, & psyllium husk..
Rice , sugar, meat, spices.Export and import
Spices like a turmeric powder, chilli powder, cumin powder, coriander powder,lakadong turmeric, green cardamom, black cardamom etc...
Barite, baryte, barium sulphate, mango, mango pulp, banana, papaya, turmeric, red chilli, spices like dry red chilli, turmeric finger, dry red chilli powder, turmeric powder, barite powder (baso4 oil drilling mud) and fresh pomegranate arils.
Product Code 1CAB20ST Product Name : Cassia BRC VO 2,0 % Steam Sterilized Description Cassia broken from selected dried stems inner bark grade KB of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance ; Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/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 : 24 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 1CAB30ST Product Name Cassia : BRC VO 3,0 % Steam sterilized Description Cassia broken from selected dried stems inner bark grade KM of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max.: 14.0 Volatile Oil (%) : Min. 3.00 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/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 : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32C 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 : 1CAG40ST Product Name : Cassia Ground US # 40 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown 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 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 (cfu/g) : Not Detected Coliform (cfu/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 : 24 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 : 1CAG50ST Product Name : Cassia Ground US #50 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder 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 Particle Size (%) : Min 95.0 % through US # 50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) Not Detected Coliform (cfu/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 24 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 : 1CAS06NH Product Name : Cassia Stick 6 cm Non Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 6 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) ; Max. 1.0 Length (cm) : About 6 ± 1 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 : 24 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 ï?¼ Use all after opening the packaging
Product Code : 1CAS06HT Product Name : Cassia Stick 6 cm Heat Treated Description Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 6 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) About 6 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/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 24 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 packaging
Product Code : 1CAS00HT Product Name : Cassia Stick Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/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 24 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 : 1CAS08NH Product Name : Cassia Stick 8 cm Non Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 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 : 24 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 : 1CLG40ST Product Name : Chili Ground US #40 Steam Sterilized Description 100 % chilli, from specially variety of whole, sound fruits of Capsicum frutescens. Country of Origin : Indonesia Common Name : Cabe (Indonesia), Chili (English) Botanical Name : Capsicum frutescens Plant Part : Used Fruits ANALYTICAL/PHYSICAL Odor Characteristic sweet aroma with hot burning sensation Color/Appearance : Bright red to deep red Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 90 % Through US #40 (0,420mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Ma. 1000 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 No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CBW02NS Product Name : Clove Bud Whole FAQ Non Steam Sterilized Description : Clove whole from dried unopened flower bud of an evergreen tree Eugenia : caryophyllata. Country of Origin : Indonesia Common Name : Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic : clean true to type, strong bitter aromatic Color/Appearance : Reddish Brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 10.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 Stems (%) : Max. 2.0 Inferior Cloves (%) : Max. 5.0 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 : 24 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 : 1CBG40ST Product Name : Clove Ground US #40 Steam Sterilized Description 100 % clove dried clean, unopened flower bud of an evergreen tree Eugenia caryophyllata. Country of Origin : Indonesia Common Name : Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Flower ANALYTICAL/PHYSICAL Odor Characteristic : clean true to type, strong bitter aromatic Color/Appearance : Darken to Reddish Brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 Through US #40 (â?? 0.420 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Max. 100 Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 20 kgs 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 - 22oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
