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Vayalakom Vanilla

Supplier From India
Apr-29-22
Supplier : Wood, vanilla green bean, bird eye chilli dry, pepper

Established: 2022

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Contact Details:
Vayalakom, Parasuvaikal. P. O
Parassala 695508
Kerala India


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Scoville content is high in pungency.

Scoville Heat Unit (SHU) around 1 lac (100,000-150,000).

Bird's Eye Chilli is grown in the wild foothills of Manipur & Nagaland.

Bird's Eye Chilli Dried INR Rs. 650/- per kg US$ US$8.15 per kg
Bird's Eye Chilli Powered Rs. 700/- per kg US$8.75 per kg

All Produce Are 100% Pesticides Free

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Prices are FOB - Guwahati INDIA.

Pure Nutrition, Zero Chemicals
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MOQ : 1000 Kilogram

Business Type : Manufacturer, Exporter, Supplier

Product Details

Usage : Spices
Specialities : Rich In Taste, Pure, Non Harmful, No Artificial Color Added, Hygenic, : Good Quality
Certification : NPOP
Cultivation Type : Organic
Shelf Life : 6 Month
Color : Red

Additional Information

Payment Terms : L/C, D/P
Preferred Buyer From

Location : All Countries Except India
Bird' s eye chili has the scientific name of Capsicum Frutescens, which is classified into the Solanaceae family of plants, similar to eggplants in that sense. There are indeed several types of bird's eye chili, such as white bird's eye chili, red bird's eye chili, green bird's eye chili, etc. Each of them has a different capsaicin content depending on the dry mass per mg/g, with white chilies containing the most capsaicin by 13.5mg/g.

Apart from capsaicin, the following are other common compositions of bird's eye chili.

Betacarotene / Provitamin A

Vitamin C

Vitamin B1

Vitamin B2

Minerals

Calcium

Phosphorus

Capsaicin

Capsaicin Compounds

Capsicide Compounds

Protein

Carbohydrate

Iron

Niacin

Asparaginase

Potassium

Copper
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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.

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