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1 Products availableOur Complete range of products are Green Chilli, Dry Red Chilli, Black Pepper, Red Chilli Sauce and bhut jolokia.
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.
The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.
Product SpecificationsCommodity: Black Pepper
Variety:MG1, 500 Grams/Litre, 550 Grams/Litre (Sterilized/Steam Washed)
Origin :Kerala, India
Quality SpecificationsBlack PepperWhole Black PepperMoisture:10% max
Light Pepper:2% max
Other matter:0.5% max
Tolerance:0.5% max
Crushed/Milled Black PepperMoisture:8% max
Particle size:6-8 ASTM
Piperine:4% min
Ground Black Pepper ASTM 20Piperine:
Particle size:20 ASTM
4% min
Moisture:5% max
Ground Black Pepper ASTM 35Piperine:4% min
Particle size:35 ASTM
Moisture:5% max
Ground Black Pepper ASTM 60Piperine:4% min
Particle size:60 ASTM
Moisture:5% max
White PepperGround White Pepper ASTM 40Piperine:4% min
Particle size:40 ASTM
Moisture:5% max
Ground White Pepper ASTM 60Piperine:4% min
Particle size:60 ASTM
Moisture:5% max
Packing & Shipment SpecificationsInspection:SGS or any other agency as per your requirement for Weight and Quality.
Packing:Standard in 25 or 50 Kg Jute Bags with HDPE or PP Lining or as per customer requirements
Mode of Payment:TT, LC
Delivery:Delivered to the loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance.
Applicable Shipment Terms:FOB/CFR/CIF Inco Terms 2010 as needed by the Customer to their port of choice
Spice Uses & Other Information of NotePepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked.
Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc.
Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as bird chilly and Tabasco.
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
Product SpecificationsCommodity:Red Chilli
Origin:Tamil Nadu, India
Quality SpecificationsIndian whole chilli S17 TejaLength:6-8 cm (without stem)
Pungency/Heat:75000 to 90000 SHU
Color:50-60 ASTA
With/Without Stem:Both types available
Skin:Thin
Indian whole chilli ByadgiLength:10-13 cm (without stem)
Pungency/Heat:9000 to 17000 SHU
Color:100-140 ASTA
With/Without Stem:Both types available
Skin:Thick
Skin:Thin
Crushed ChilliCrushed Chilli ASTM 4-20Pungency/Heat:30000-40000 SHU
Particle Size/Granulation:ASTM 4-20
Crushed Chilli ASTM 5-20Pungency/Heat: 30000-40000 SHU
Particle Size/Granulation: ASTM 5-20
Crushed Chilli ASTM 6Pungency/Heat:10000-60000 SHU
Particle Size/Granulation:ASTM 6
Ground ChilliGround Chilli 140-160 ASTAPungency/Heat:10000-20000 SHU
Particle Size/Granulation:ASTM 30
Colour:140-160 ASTA
Ground Chilli 110-130 ASTAPungency/Heat:10000-20000 SHU
Particle Size/Granulation:ASTM 30
Colour:110-130 ASTA
Ground Chilli 90-110 ASTAPungency/Heat:10000-20000 SHU
Particle Size/Granulation:ASTM 30
Colour:90-110 ASTA
Ground Chilli 70-90 ASTAPungency/Heat:30000-40000 SHU
Particle Size/Granulation:ASTM 30
Colour:70-90 ASTA
Ground Chilli 40-60 ASTAPungency/Heat:60000-70000 SHU
Particle Size/Granulation:ASTM 30
Colour:40-60 ASTA
Ground Chilli 20-30 ASTAPungency/Heat:15000-25000 SHU
Particle Size/Granulation:ASTM 30
Colour:20-30 ASTA
Packing & Shipment SpecificationsInspection:SGS or any other agency as per your requirement for Weight and Quality.
Packing:Standard in 25 or 50 Kg Jute Bags or as per customer requirements
Mode of Payment:TT, LC
Delivery:Delivered to the loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance.
Applicable Shipment Terms: FOB/CFR/CIF/DDP Inco Terms 2010 as needed by the Customer to their port of choice
Spice Uses & Other Information of NoteDry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a natural plant colour.
As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin c
Bhut Jolokiais also known as (Naga Bhut Jolokia, Ghost Pepper, Ghost Chilli Pepper, Ghost Chilli, Dorset Naga, Naga Morich and King Cobra Chilli). In 2007, it was confirmed byGuinness World Recordsto be thehottest chilli in the world, replacing theRed Savina. The heat level has ranged from661, 451 SHUfor green fruit up to1, 032, 310 SHUfor ripe fruit. Bhut Jolokia, the hottest chilli in the earth has its origin in the North - Eastern region of India. It grows in the Indianstates of Assam, Nagaland and Manipur.
Product & Quality SpecificationsProduct Name:Bhut Jolokia (Dried Pods or Flakes or Powder)
Origin:Assam/Manipur/Nagaland States from the North Eastern India
Product Type:Single Herbs & Spices
Drying Process:Sun or Smoke Dried
Color:Bright Red
Place of
Moisture: