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Black Pepper 500/550 Gl Faq From Vietnam

(1.0)
Supplier From Viet Nam
Mar-21-25

Product name: Black Pepper 500/550 GL FAQ - High quality in Vietnam

Product Description: Our Black Pepper 500/550 G/L FAQ provides comprehensive information on black pepper, including its origin, quality, flavor profile, and various culinary applications.

Ingredients: 100% Black Pepper from Vietnam

Moisture: 13.5 % max

Foreign matter: 1.0% max

Density: 500ml min

Free from dust, no extraneous matters

Packing: 25-50kg PP/PE bag or as requested

Storage Instructions: Store in a cool, dry place away from direct sunlight.

Others: We also do custom label and free third party inspection.

Price and Minimum Quantity

Price: $2.8 - $5.4 / Kilogram (FOB)
MOQ: Not Specified
Product Grade: High Quality
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We are selling 30 MT Black Pepper type GL 550 :

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.


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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.
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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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Vietnam Black Pepper 500 gl /550 gl price -

We-VILACONIC Group in Vietnam are pleased to offer you our products. We are strong in RICE-SPICES with the best price, best quality:



Packaging & Shipping


â?¢ PEPPER ( Black pepper / White pepper/ Pepper powder/ Green Pepper/ Pinhead/ Husk/ Dust with quality such as Spiral Cleaned ASTA/ FAQ etc..)

Crop : current crop

Origin : Viet Nam

Payment : 30% TT in advance/ balance against copy B/L & docs or 100% LC at sight.

Vietnam Black Pepper 500 gl /550 gl price - [WHATSAP 0084 989322607]Vietnam Black Pepper 500 gl /550 gl price - [WHATSAP 0084 989322607]Vietnam Black Pepper 500 gl /550 gl price - [WHATSAP 0084 989322607]

Our Services
RICE-SPICES

Vietnam Black Pepper 500 gl /550 gl price - [WHATSAP 0084 989322607]

Product Description


â?¢ PEPPER ( Black pepper / White pepper/ Pepper powder/ Green Pepper/ Pinhead/ Husk/ Dust with quality such as Spiral Cleaned ASTA/ FAQ etc..)

Specification:

VARIOUS OF BLACK PEPPER

BLACK PEPPER 500G/L FAQ

BLACK PEPPER 550G/L FAQ

BLACK PEPPER 500G/L ASTA

BLACK PEPPER 550G/L ASTA

· Density 500g/l min

· Moisture 13.5% max

· Foreign matter 1% max

· Packing: Normally pack in 50-60 kg/bag, or follow customer's request

· Density 550g/l min

· Moisture 13% max

· Foreign matter 1% max

· Packing: Normally pack in 50-60 kg/bag, or follow customer's request

· Density 500g/l min

· Moisture 12.5% max

· Foreign matter 0.2% max

· Packing: Normally pack in 50-60 kg/bag, or follow customer's request

· Density 550g/l min

· Moisture 12.5% max

· Foreign matter 0.2% max

· Packing: Normally pack in 50-60 kg/bag, or follow customer's request
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