BLACK PEPPER 32 MESH
HS CODE: 0904111
SIZE: 32 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
BLACK PEPPER 22-28 MESH
SIZE: 22-28 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
BLACK PEPPER 40-60 MESH
HS CODE: 0904111
SIZE: 40-60 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
Product Code : 1BPG50ST
Product Name : Black Pepper Ground US #50 Steam Sterilized
Description 100 % pure ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper
nigrum L
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, spicy aroma / hot sharp pungent taste
Color/Appearance : Greyish white with some darker brown spect of medium coarse powder Infestation Shall be free from any pest / insect infestation
Moisture Content : (%) Max. 12.0
Volatile Oil : (%) Min. 1.0
Ash on Dry Basis : (%) Max. 7.0
Acid Insoluble : Ash on Dry Basis (%) Max. 1.0
Foreign Material : (%) Max. 0.2
Particle size : (%) Min. 95 Through US #50
MICROBIOLOGICAL DATA
Total Plate Count : (cfu/g) Max. 50.000
Yeast and Mold : (cfu/g) Max. 1.000
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
ï?¼ No extreme treatments whichcould destroypackaging protection capacity
ï?¼ Use all after opening the packaging
WHOLE PEPPER
DENSITY
MOISTURE
ADMIXTURE
CONTAINER CAPACITY
BLACK PEPPER
500 GL FAQ MIN
13.5%
1% MAX
14TONS/27 TONS
BLACK PEPPER
550 GL FAQ MIN
13%
0.5% MAX
15 TONS/27 TONS
BLACK PEPPER
570 GL FAQ MIN
12.5%
0.5% MAX
15 TONS/27 TONS
BLACK PEPPER
500 GL CLEAN
12.5%
0.2% MAX
14 TONS/27 TONS
BLACK PEPPER
550 GL CLEAN
12.5%
0.2% MAX
15 TONS/27 TONS
BLACK PEPPER
570 GL CLEAN
12.5%
0.2% MAX
16 TONS/27 TONS
BLACK PEPPER
5MM BOLD
12.5%
0.2% MAX
16 TONS/27 TONS
Ground black pepper
- Ground black pepper is a popular spice derived from dried and ground peppercorns of the Piper nigrum vine. It is renowned for its pungent flavor, distinct aroma, and versatile culinary uses.
- Packing: In 25kgs PP bag; 14Mts per container 40�??HQ ; or as buyer's request.
- Payment: T/T, L/C
- Origin: Vietnam
Product Code : 1LBG40ST
Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized
Description 100 % ground of black pepper, specially processed from dried,
immature fruits of perennial tropical vine of Lampong Piper nigrum
L
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper
Characteristic Aroma.
Color/Appearance Pale black/grey particle with a finner greyish dispersed particle
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max.12.0
Volatile Oil (%) : Min. 1.0
Ash on Dry Basis (%) : Max. 8.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle size (%) Min. 95 Through US #40
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 100.000
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 : 20-32 C
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Item
value
Product Name: Black Pepper (whole and ground)
Packing :Custom
Quality:Top Quality
Brand :Custom
Place of Origin :Philippines
Delivery Time
7-10 Days
Product Code : 1LBG40ST
Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized
Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper
Characteristic Aroma.
Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max.12.0
Volatile Oil : (%) : Min. 1.0
Ash on Dry Basis (%) : Max. 8.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle size (%) : Min. 95 Through US #40
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 100.000
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
ï?¼ No extreme treatments whichcould destroypackaging protection capacity
ï?¼ Use all after opening the packaging
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 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.
Specigication:
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.
Specigication:
We take pride in being one of the leading companies specializing in the export of fresh fruits, seafood, and agricultural products to many countries worldwide.
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.
Specigication:
+ Color: Black
+ Taste: spicy, Pepper Favor
+ Application: Food cooking
+Packaging: 25kgs/carton
+ Shelf life: 18months
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