Koperasi Mutiara Cahaya Baru

Admixture: 0.5 % max
Moisture : 12 % max
Size : 100% through mesh 48 or 60 holes/cm2
Packing : 25Kg,50kg/PP PE bag
Quantity : 17 MT/ 20 FCL

Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine.

In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents.

We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl
We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.

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.

White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food.

White pepper may aid in digestion.
White pepper can assist in energy production and antioxidant defense.
White pepper may improve dental health.
White pepper may help skin conditions.
White pepper may help with weight loss.
White pepper is helpful for improving bone health.

Black Pepper uses as an ingredient in recipes to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and more. You can also add a dash of black pepper to scrambled eggs, avocado toast, fruit, and
dipping sauces for a spicy kick. Black pepper and its active compound piperine
may have potent antioxidant and anti-inflammatory properties.
SPECIFICATION:
Variety : 580 GL UP
Moisture : Max. 12.5 %
Volatile Essential Oil : Min. 0.7 % v/w
Waste : 1 %
Content : 100% White Pepper
MOQ : 10 Metric ton
Shipping terms : FOB, CNF & CIF
Payment terms : TT & LC
Packing Type : 10, 20, 25, 50 kg PP bags

White pepper powder, known as "lada putih bubuk" in Indonesia, is a common spice used in Indonesian cuisine. It is derived from white peppercorns and is ground into a fine powder.

SPECIFICATION:
Variety : 620 GL UP
Moisture : Max. 12.5 %
Volatile Essential Oil : Min. 0.7 % v/w
Waste : 1 %
Content : 100% White Pepper
MOQ : 10 Metric ton
COO : Indonesia
Shipping terms : FOB, CNF & CIF
Payment terms : TT (DP) & LC at sight
Packing Type : 10, 20, 25, 50 kg PP bags

White pepper powder, known as "lada putih bubuk" in Indonesia, is a common spice used in Indonesian cuisine. It is derived from white peppercorns and is ground into a fine powder.
SPECIFICATION:
Variety : 580 GL UP
Moisture : Max. 12.5 %
Volatile Essential Oil : Min. 0.7 % v/w
Waste : 1 %
Content : 100% White Pepper
MOQ : 10 Metric ton
Shipping terms : FOB, CNF & CIF
Payment terms : TT & LC
Packing Type : 10, 20, 25, 50 kg PP bags

SPECIFICATON

Density 500 gr/l
Moisture: 12 - 13.5% max
Foreign matter: 0.5 - 1% max
Density 550 gr/ l
Moisture: 12 - 13% max
Foreign matter: 0.5 - 1% max
Density600 gr/ l
Moisture: 12 - 13% max
Foreign matter: 0.2 - 0.5% max
PACKING
40 â?? 50 kg/PP - PE, 13 tons/ cont 20â?? DC P or as buyer's request



White Pepper
White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed.

SPECIFICATION

Density 630 gr/l
Moisture: 13.5% max
Foreign matter: 0.2 - 0.3% max
Black berries: 3 - 5% max

Indian Spices Manufacturer & Exporter from India.

Black Pepper GL 500 and GL 550