- Product Details
- {{item.text}}
Quick Details
-
Manufacturer:
-
OEM
-
Ingredients:
-
White Pepper
-
Content:
-
100
-
Address:
-
0.10
-
Instruction for use:
-
White Pepper
-
Place of Origin:
-
Mae Hong Son, Thailand
-
Weight (kg):
-
50
-
Shelf Life:
-
24 Months
-
Brand Name:
-
White Pepper
-
Model Number:
-
White Pepper
-
Product Name:
-
White Pepper
-
Packing:
-
Customet's Request
-
Grade:
-
Premium Grade
-
Keyword:
-
VIETNAM CINNAMON
-
Quality:
-
Excellent
-
Taste:
-
Hot Spicy
-
Colour:
-
Green Colour
Quick Details
-
Type:
-
Ginger & Turmeric
-
Storage Type:
-
White Pepper
-
Specification:
-
White Pepper
-
Manufacturer:
-
OEM
-
Ingredients:
-
White Pepper
-
Content:
-
100
-
Address:
-
0.10
-
Instruction for use:
-
White Pepper
-
Place of Origin:
-
Mae Hong Son, Thailand
-
Weight (kg):
-
50
-
Shelf Life:
-
24 Months
-
Brand Name:
-
White Pepper
-
Model Number:
-
White Pepper
-
Product Name:
-
White Pepper
-
Packing:
-
Customet's Request
-
Grade:
-
Premium Grade
-
Keyword:
-
VIETNAM CINNAMON
-
Quality:
-
Excellent
-
Taste:
-
Hot Spicy
-
Colour:
-
Green Colour
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. White pepper is Produced by removing outer skin of the Berries. Vietnam and Indonesia are the Largest White Pepper Producing countries that converts about 50% of its Pepper to White.
Specifications of ASTA – 590 G/L White Pepper
|
Product Identification |
|
|
Product |
White Pepper ASTA |
|
Ingredient |
Piper Nigrum L |
|
Density g/l |
590 g/l |
|
Treatment |
Steam Treated |
|
Physical Characteristics |
|
|
Foreign matter |
0.2 % max |
|
Black berries |
3.0 % |
|
Broken berries |
2.0 % |
|
Aroma |
Sharp, Penetrating, Pungent |
|
Chemical Characteristics |
|
|
Moisture |
12.5 % max |
|
Volatile oil |
2.0 % max |
|
Piperine |
5.0 % max |
|
AIA |
0.3 % max |
|
Total Ash |
3.5 % max |
|
Mycotoxins (Screening test) |
|
|
Ochratoxin A |
15.0 ppb, max |
|
Aflatoxin B1 |
5.0 ppb, max |
|
Aflatoxin Total (B1, B2, G1, G2) : 10.0 ppb, max |
10.0 ppb, max |
|
Microbiological Characteristics |
|
|
TPC |
50,000 cfu/g , max |
|
Salmonella |
Negative /375g |
|
E.coli |
Negative cfu/g , max |
|
Coliforms |
50 cfu/g , max |
|
Yeast & Mold |
100 cfu/g , max |
We would like to give you CLEAN PEPPER with HIGH QUALITY from our factory in Gialai province, where has resources of the best quality and quantity pepper of Vietnam.
