Find Verified Samyang Hot Chicken Ramen Original 140Gr Suppliers, Manufacturers and Wholesalers

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.
We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.
We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Samyang Hot Chicken Ramen is a legendary Korean fried noodle with a kicking spicy taste and a touch of strong chicken seasoning. Ready variants and size there are :
- Hot Chicken Ramen Cheese 140 gr
- Hot Chicken Ramen Carbonara 130 gr
- Hot Chicken Ramen 140 gr
- Hot Chicken Ramen Extreme Spicy 140 gr
- Hot Chicken Ramen Big Bownl 105 gr
- Hot Chicken Ramen Carbonara 105 gr

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Nissin Gekikara Ramen Hot Chicken (118g each) delivers an intensely spicy chicken-flavored ramen experience designed for heat lovers. Each pack is crafted with a bold blend of spices and savory broth to create an authentic, fiery taste in every bowl. Packaged in a case of 30, these noodles offer a quick, satisfying meal solution for when you need a spicy kick. Contact us for details

Nissin Gekikara Ramen Pas Hot Chicken (80g each) delivers a fiery, spicy chicken-flavored ramen experience that packs a bold kick. Each pack is expertly crafted with a blend of spices to balance intense heat with a savory, satisfying broth. With 30 packs per case, it's perfect for a quick meal or on-the-go indulgence. Enjoy the authentic taste of hot chicken ramen in every bowl. Contact us for details.

Juniperus communis

Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description

Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage

Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

Botanical Name: Piper nigrum
Plant Family: Piperaceae
Country of Origin: India
Plant Part: White Peppercorns
Growth Method: Wild Harvest
Extraction Method: Steam Distillation
Color: Clear
Consistency: Thin
Strength of Aroma: Medium
Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying.
The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world.
Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish.
The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

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.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper.
As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas.
Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red.
Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness.
Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."


A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.


Five Jalapeno peppers.
- A chipotle is a smoked, ripe Jalapeno.
- Jalapeno jelly can be prepared using jellying methods.
- Jalapeno peppers are often muddled and served in mixed drinks.
- Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried.
- Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.
We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

Spicy Korean fried noodles with a mixture of chicken and cheese flavors.
The savory enjoyment of chicken and melting cheese in the mouth that is addictive.
Sprinkled with sesame seeds and dried seaweed. We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

Imported instant noodles from Korea, nicknamed "Fire Noodle", have the characteristic of super spicy taste, the texture of the noodles are chewy and savory, combined with delicious spicy and spicy topping, also equipped with dried seaweed topping and sesame topping add to the flavor of the noodles.

Spicy Korean fried noodles with a mixture of chicken and cheese flavors.
The savory enjoyment of chicken and melting cheese in the mouth that is addictive.
Sprinkled with sesame seeds and dried seaweed.