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Discover our premium 550 GL black pepper directly sourced from Indonesia! In collaboration with a trusted local producer, we offer 30 tonnes of high-quality black pepper known for its robust flavor and aromatic intensity. Perfect for culinary and industrial uses, our pepper meets the highest standards of quality and freshness. Choose an authentic spice that brings the best of Indonesian agriculture straight to your business.
Product Code : 1BPW03ST
Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized
Description Pure genuine whole black pepper, dried green berries of Piper
Nigrum L. a wet tropical perennial glabrous woody climbing vine,
Belongs to the family of Piperaceace.
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste
Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Light Berries (%) : Max. 3.0
Foreign Material (%) : Max. 1.0
Bulk Density (g/L) : Min. 550
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 50.000
Yeast and Mold (cfu/g) : Max. 500
E. coli (cfu/g) Not Detected
Coliform (cfu/g) : Not Detected
Salmonella (cfu/50g) : Negative
Methods : Testing methods ASTA METHOD
Packaging : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE
12 Months when stored properly on the following conditions:
Recommended storage temperature : 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
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
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.
