Pepper Rasam Paste
Relish the bold and comforting flavors of South Indian cuisine with our Instant Pepper Soup Paste. Crafted with care, this
traditional vegan paste brings the invigorating taste of freshly ground black pepper, aromatic spices, and tangy tamarind to your table in just minutes. Perfect for quick and wholesome homemade soups, itâ??s a delightful option for health-conscious food lovers.
Key Features:
*Authentic South Indian Flavor: A robust combination of black pepper, tamarind, garlic, &spices for a traditional taste.
* 100% Vegan: Made with plant-based ingredients, ensuring a healthy and ethical choice.
* Quick & Easy Preparation: Ready-to-cook paste for a steaming bowl of soup in under 5 minutes.
* Homemade Goodness: Brings the warmth and nostalgia of authentic South Indian homemade pepper soup.
* Versatile Usage: Enjoy as a warming soup, a side for rice, or a comforting remedy for colds and sore throats.
* No Preservatives or Artificial Additives: Pure and natural, with no compromise on quality.
How to Use:
1. Add 2 cups of water to 1-2 tablespoons of the paste in a saucepan.
2. Bring to a boil while stirring to mix well.
3. Simmer for 2-3 minutes to let the flavors meld beautifully.
4. Serve hot and enjoy your traditional South Indian Pepper Soup.
Perfect for busy days or when you're craving something warm and flavorful, this instant soup paste is a quick and healthy way to enjoy a traditional South Indian delight, ready to sip and savor!
Hot Pepper paste is a semi thick paste made by stewing sweet and chili peppers for several hours to reduce the water content, straining out the seeds also the skins, and recooking the liquid by only adding salt, to reduce the base of thick rich concentrate.
Hot Pepper paste is a semi thick paste made by stewing sweet and chili peppers for several hours to reduce the water content, straining out the seeds also the skins, and recooking the liquid by only adding salt, to reduce the base of thick rich concentrate.
Pepper Chicken Curry Paste
Ready-to-Cook, Creamy & Spicy Homemade Style Bring the authentic flavors of India straight to your kitchen with our Pepper Chicken Curry Paste. Perfectly crafted with a blend of traditional Indian spices, creamy textures, and bold flavors, this paste ensures a hassle-free cooking experience without compromising on taste.
* Flavorful & Spicy: Bursting with the rich aroma of freshly ground black pepper, earthy spices, and a tantalizing kick of heat.
* Ready-to-Cook: Skip the prep! Just add your choice of chicken, water, and simmer for a hearty, soul-warming curry.
* Homemade Style: Carefully made to mimic the rich, authentic taste of homemade Indian curries.
* Versatile: Ideal for family dinners, gatherings, or meal prep.
* All-Natural Ingredients: Free from artificial preservatives and full of pure, traditional goodness.
Enjoy the perfect balance of spice, creaminess, and tradition in every bite. Whether you're an experienced cook or a beginner, our Pepper Chicken Curry Paste makes creating mouthwatering dishes effortless!
EAN code 4013200 33161 0
Denomination
Pasta di Peperoncino (pepper paste)
Hot spicy
Brand LEVERNO (German label)
Sales unit Glass bottle 10 x 156 ml
Drained weight 130 ml
Net weight 130 ml
As per Unit
57 x 88 mm
Box dimensions (larg.-
anch.- alt.)
300 x 120 x 100
Minimum shelf 37 months
Ingredients Chilli, tomato paste, water, paprika, oil, Vegetable, salt, aroma, citric acid.
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.
Pepper export from Vietnam is considered as the biggest supply all over the world, contributing 1/3 of global production and over 50% of trade volume (about 150,000 tons per year). CET GROUP JSC is one of the leading exporters in VIETNAM
Understanding that quality is the key to ensure long-term and repeated orders, our experienced team is working hard with supported by many big Manufacturers in Vietnam with the most modern technology imported from Europe and two dedicated cleaning lines, a steam sterilization machine. We can commit a high standard of pepper to specific requirements.
- Capacity: 20,000 MT per annum.
CET GROUP JSC can supply all grades of pepper whole including:
For Black Pepper:
Grades available: Fair Average Quality (FAQ), Machine Cleaned (MC), ASTA 560/570 g/l, 5mm bold, Steam sterilized (HTST), Rainforest Alliance pepper (RA).
500 G/L, 550 G/L, 570 G/L, 580 G/L, 570 G/L BOLD
Moisture: 12.5% max
Foreign matter: 0.2 - 1%
For White Pepper:
Grades available: White pepper 630 G/L DW FAQ, White pepper 630 G/L DW machine cleaned, White pepper 630 G/L DW steam sterilized (HTST).
Moisture: 12.5% max
Foreign matter: 0.2 -1%
Black bean: 3% max
PACKING:
With the automatic packaging line controlling metal, our facility can supply all size of packaging from slack bags of 25 kg, 50 kg, 60 kg or 50 lbs to bulk bags of 500 kg, 625 kg, and 725 kg.
Packaging materials are PP bag, jute bag or paper bag.
Black pepper has a distinct and undeniable earthiness flavour that is woody, piney and sharp all at the same time. It has a unique pungent taste as well. There is black and white pepper. While the former is made out of green berries, the latter is allowed to ripen fully.
Specification:
Product: Frozen Soursop Paste
Ingredients: 100% Natural Soursop
Brix: 12-14
Color: Natural white to pale green
Taste: Sweet and sour, typical soursop flavor
Packing: Bulk or retail packs (as requested)
Storage: -18C or below
Shelf Life: 24 months from production date
Origin: Vietnam
Payment & Delivery Terms:
Payment: T/T (50% in advance, balance negotiable).
Delivery: Fast and reliable shipping with this secure packaging.
If you need more information, please contact me via,
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.
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.
