The product is made from 100% black pepper, powdered, with a gray-brown to black color, featuring a distinctive peppery and pungent smell.
The pungent taste of pepper is due to the compound piperine from the outer fruit and seeds. Ingredients in black pepper include vitamin K, fiber, iron, manganese and many other essential nutrients and trace elements.
Experience the finest spices directly from their origins, available at competitive prices. Our high-quality spices come in customizable packaging, ensuring freshness and convenience for your culinary creations. Discover authentic flavors and elevate your dishes with our direct-from-source spices.
Experience the finest spices directly from their origins, available at competitive prices. Our high-quality spices come in customizable packaging, ensuring freshness and convenience for your culinary creations. Discover authentic flavors and elevate your dishes with our direct-from-source spices.
Product Name Black pepper
Place of Origin - kenya
Style - Dried
Processing Type - Raw
Name - Black pepper
Drying Process - AD
Color - Black
Grade - 100% Pure Natural
Shape: whole
Density: 500 g/l
Moisture: 13.5% max;
Admixture : 1% max
Natural color
Best quality
free from impurities
free from insects
free from dirt
Fumigated before shipment
BLack Pepper For Sale, Choose Quality Thailand Black Pepper For Sale
Specifications
We can supply black pepper whole and powder with quality in customer expected form.
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Thailand.
Uses
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.
Black pepper is an essential ingredient in Thailand system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used
We are suppliers of best quality food spices like White and Black pepper,whole cardamom,Cloves,Coriander seeds,Onion,Garlic,Nutmeg,Cinnamon ,Cumin ,Cassia and other food spices. We have been in business for over 5 years know and with buyers globally. We are looking for serious buyers that are in need of our product get in contact with us.Our company is one of the leading suppliers of spices.
1.Black pepper
Black pepper 500 g/l FAQ:
-Density: 500 g/l min
-Moisture: 13.5% Max
-Admixture: 1% Max
-Loading: 13.5 MTS/ 20 feet container.
-Piperine: 4 % min
Black pepper 500 g/l Cleaned ASTA:
-Density: 500 g/l min
-Moisture: 12.5% Max
-Admixture: 0.2 % Max
-Loading: 14 MTS/ 20 feet container.
-Piperine: 4 % min
Black pepper 550 g/l FAQ:
-Density: 550 g/l min
-Moisture: 13% Max
-Admixture: 0.5% Max
-Loading: 15 MTS/ 20 feet container.
-Piperine: 4 % min
Black pepper 550 g/l Cleaned ASTA:
-Density: 550 g/l min
-Moisture: 12.5% Max
-Admixture: 0.2% Max
-Loading: 15 MTS/ 20 feet container,
-Piperine: 4 % min
Black pepper 5mm bold :
-Density: 570-580 g/l min
-85% on sieve 5 mm
-Moisture: 12.5%
Admixture: 0.2% max
Loading: 15 MTS/ 20 feet cont
2. White pepper
White pepper 630 g/l double washed:
-Density: 630 g/l min
-Moisture: 13.5% Max
-Admixture: 0.2% Max
-Loading: 18 MTS/ 20 feet container,
-Piperine: 4 % min
Pinhead 1 mm -2 mm (85% on screen):
-Moisture: 13.5%
-80% on screen 1 mm
-Loading: 8 MTS/ 20 feet cont; 20 MTS/40 feet cont
-Packing: 25 kgs/pp bag
Black pepper�¢??s husk:
Quality like per samples
Packing: 25 kgs/ pp bag
Valid:within 1 days
2. Delivery: promt shipment (7-14 days from the supplier received the deposit)
3. Packaging:
50kg/bag or customer�¢??s require
20 feet container =13.5 MTS
4. Payment: L/C irrevocable at sight 100% or T/T 30% advance, 70% balance after send email copy shipping documents.
5. Inspection: S.G.S, ICC control or as your request
We do hope to have a chance cooperate with you and develop it
Black Pepper Oleoresin
Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name: Gol Mirch
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.
Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
