Black and White pepper available.
Range of qualities and certification available from Conventional, organic, GI Tagged (Malabar Pepper), fair trade, Rainforest Alliance, BRC!
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Product Name: Black Pepper
Origin: Tanzania
Grade: Premium Export Grade
Physical Characteristics:
Appearance: Clean, dry, whole black peppercorns
Color: Dark brown to black
Size: 3-6 mm in diameter
Flavor: Strong, pungent, and aromatic
Chemical Composition:
Moisture Content: Maximum 12%
Volatile Oil Content: Minimum 2%
Piperine Content: Minimum 4%
Admixture: Maximum 1%
Light Berries: Maximum 2%
Ash Content: Maximum 6.5%
Packaging:
Type: Food-grade polypropylene (PP) or jute bags with inner lining
Bag Weight: 25kg or 50kg (as per buyer's request)
Inspection and Certification: Quality Inspection: SGS or equivalent certification at port of loading
Certificates Provided:
Certificate of Origin
Phytosanitary Certificate
SGS or equivalent quality certification
Storage and Handling:
Storage Conditions: Store in a cool, dry, and ventilated area, away from direct sunlight and moisture
Shelf Life: Up to 24 months under proper storage conditions
Delivery Terms:
Minimum Order Quantity (10 metric tons]
Supply Capacity: 23 metric tons per month
Incoterms: FOB
Port of Loading: Dar es Salaam, Tanzania
Black pepper (Piper nigrum) is a commonly used spice that comes from the berries of the pepper plant. It is one of the most widely used and traded spices in the world and is known for its pungent and spicy flavor. Here are some key points about black pepper:
Origin and Growth: Black pepper is native to India and has been cultivated for thousands of years. It is now grown in various tropical regions around the world.
Processing: Black pepper is produced by drying the unripe green berries of the pepper plant. These berries, known as peppercorns, are then cooked and dried, which causes them to turn black and develop their characteristic wrinkled appearance.
Flavor and Aroma: Black pepper has a sharp, spicy, and slightly woody flavor. It is often used to add heat and depth to a wide variety of dishes. The aroma is strong and distinctive.
Culinary Uses: Black pepper is a staple in kitchens around the world. It is used as a seasoning in both savory and sweet dishes. It's commonly used in marinades, sauces, soups, stews, and as a tabletop condiment.
Health Benefits: Black pepper is not just a flavorful spice; it also has potential health benefits. It contains a compound called piperine, which may have antioxidant and anti-inflammatory properties. Some studies suggest that piperine might enhance the absorption of certain nutrients in the digestive tract.
Varieties: Apart from black pepper, there are other varieties such as white pepper (where the outer layer is removed before drying), green pepper (unripe berries), and red pepper (ripe berries). Each variety has its own unique flavor profile.
Culinary Pairings: Black pepper pairs well with a wide range of foods, including meats, poultry, seafood, vegetables, and even certain fruits. It's often combined with other spices to create various seasoning blends.
Storage: To maintain its flavor and aroma, it's best to store black pepper in an airtight container in a cool, dark place.
Cultural Significance: Black pepper played a significant role in historical trade routes and was highly prized in ancient times. It's been used not only for culinary purposes but also for medicinal and preservation purposes.
Overall, black pepper is a versatile and essential spice in cooking, adding both flavor and a touch of warmth to dishes.
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White pepper is a spice derived from the matured berries of the pepper plant, Piper nigrum. It is created by soaking fully ripened black peppercorns in water to remove the outer black skin, revealing the inner seed with its pale color. This process results in a milder and subtler flavor compared to black pepper, making white pepper a popular choice in dishes where a less pungent and more delicate peppery taste is desired. It is widely used in a variety of cuisines, including Asian, European, and American, to season soups, sauces, seafood, and light-colored dishes, where the dark specks of black pepper might be visually undesirable. White pepper is appreciated for its ability to add a gentle heat and depth of flavor to foods without overpowering their overall taste.
Kind: White Rice
Style: Dried
Broken Ratio (%): 5
Admixture (%): 0.01
Broken: 5% 10% 15%
Max. Moisture (%): 14 %
Weight: 25/50 kg
Colour: Pure White
Packaging Details: We use two package for long grain white rice Inner Packing: 25kg/bag or as customer's request. Outer Packing: 10bag/ctn
Delivery Detail: within 15-30 days after confirmation of deposit received
Black pepper is rich in vitamin K and manganese, as well as contains vitamin C, vitamin E, vitamin A, B vitamins, calcium, and potassium with Excellent Source of Manganese & Cholesterol-Free. Used widely in cooking, black pepper offers many health benefits.
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add \"heat\" to dishes
Basic information:
Part use ...............Raw dried fruits
Dried method .......Dried by sunshine
Sliced/whole
Main functions ......Spice
Source ......Pepper
Shelf life .....2 years
Store cool and dry, ventilate places
Length:4-7 cm, 7-12 cm,10-14 cm
Pungency degree: mild, medium, high
Color: red nature
Moisture:13% max
Crushed: 3% max
Admixture:1% max
Package: as request
Please note that what we sell here is the whole red pepper fruits, not extract. not powder.
Selected, no impurities, no pollution
Dried well by sunshine before packing, no mould and worm holes, no sulphur processing.
New collected
Many active ingredients included in the dried fruits
Organic Dried Cayenne Pepper
Product Type: Single Herbs & Spices
Drying Process: AD
Certification: GMP, HACCP, ISO
Colour: Red
Type: Chill Pepper
Packing: Carton
Taste: Spicy
Style: Dried
Processing Type: Raw
Shape: Whole Piece Or Chopped If Prefered
Shelf Life: 2 Years
Flavour: Pungent Chilli
Flavour Appearance: Red To Bright Red Color
Moisture: 12% Max. Pungency (ASTA Method): 20,000 - 90,000 SHU Color (ASTA Method): 40 - 160
Extraneous Matter: 1% Max
Form: Powder
Extraction Type: Liquid-Solid Extraction
Product Name: cayenne pepper powder
Packaging: Drum, Vacuum Packed
Grade: Top quality
Color: Red
Moisture: <10%
Hot unit: 450
Certificate: ISO9001:2008, ISO22000:2005, HACCP, FDA, KOSHER,BRC
MOQ: 1 ton
Lead time: 10-15days after prepayment
Packing: 25kg/kraft bag with pp liner, carton or as per customer request
Container loading: 16.25mt/20FCL, 25mt/40FCL
Product Type: Single Herbs & Spices
Drying Process: AD
Certification: GMP, HACCP, ISO
Colour: Red
Type: Chill Pepper
Packing: Carton
Taste: Spicy
Style: Dried
Processing Type: Raw
Shape: Whole Piece or Chopped if prefered
Shelf Life: 2 Years
Flavour: Pungent Chilli Flavour
Appearance: Red to Bright Red color
Moisture: 12% Max.
Pungency (ASTA Method): 20,000 - 90,000 SHU
Color (ASTA Method): 40 - 160
Extraneous Matter: 1% Max
Damaged & Discoloured Pods: 4% Max
Broken: 4% Max
Loose Seeds: 4% Max
Drying Process: Sun Dry
Packaging: 25kg/bag or according to requests
Delivery Detail: within 7 -1 5 days after receiving the payment
Type Pepper
Other attributes
Shelf Life 24 Months
Product Type Single Herbs & Spices
Style Dried
Processing Type Raw
Shape ROUND
Color Black
Weight (kg) 25
Brand Name Clean Black Pepper
Model Number 8965356
Product Name Black Pepper
Shelf Life 24months
Colour Black
Packing 25kg/bag
Grade Top Food Grade
Origin Ukraine
MOQ 100g
Form: Whole
Origin: Sri Lanka
Payment Terms: Advance TT or 40% advance TT balance CAD.
Black pepper from Sri Lanka or Ceylon Island, the old name for Sri Lanka, is a very high quality pepper. The pepper producers have joined together in a Sri Lankan cooperative and they take particular care in selecting the best peppercorns. They are brilliant, of extra caliber and coming from very beautiful spice gardens.
Known as the King of spices, black pepper (Piper nigrum), a perennial crop of the tropics, is economically the most important and the most widely used spice crop of the world.
The Sri Lankan Pepper has higher piperine content which gives it a superior quality and pungency. Pepper is offered in different grades for grinding and extraction of essential oils and oleoresins. In Sri Lanka pepper is grown in the wet and intermediate zones mostly as mixed crops.
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