We are a Kerala state
producer of black peppercorn, dehydrated green pepper, green pepper
in brine and white pepper.
We also deal in sterilized dry ginger
without treatment with sulphur dioxide, green cardamom, nutmeg, mace
and all other spices grown in Kerala.
India black pepper
Pepper berries are collected farm
fresh and after removing all stones and other foreign particles, it
is thoroughly washed in boiling water and dried under controlled
conditions, till the moisture is brought down to less than 11%.
Packaging is done using double
layered poly bags, 25kg net weight.
| Characteristics |
125 grains (corns) more than 4 grams weight. |
| Colour |
Black |
| Shape |
Uniform |
| Taste |
Spicy |
| Breakers |
Max 0.5% |
| Smell |
Strong (pungent) |
| Discoloured corn |
10% by count. |
| Plant materials like stem, leaves etc |
1%
by weight. |
| Infested |
Nil |
| Grit & Sand |
0.
5% |
| Arsenic |
1.0 mg/kg max. |
| Lead |
5.0 mg/kg max |
| Calcium/Magnisium Sulphates or Carbonates |
0.1% max. |
| Copper |
15.0 mg/kg max |
| E.Coli |
Negative/25 gm |
| Salmonella |
Absent |
| Yeast & moulds |
1000Cfu/g. |
| Coliforms |
below 10 Cfu/g. |
| Aflatoxin B1 |
Negative (limit: Max 2 ppb) |
| Aflatoxin B2 |
Negative (limit: Max 1 ppb) |
| Aflatoxin G1 |
Negative (limit:Max 1 ppb) |
| Aflatoxin G12 |
Negative (limit:Max 1 ppb) (Total sum not to exceed 4 ppb) |
India green pepper in brine
Fresh raw green pepper berries cleaned and treated
in brine.
Stored below 25C in closed containers away from direct light.
| Colour |
Light Green |
| Appearance |
Uniform Tender Berries |
| Discoloured Corns |
Below 2% |
| Insect Infected Corns, Excreta,
Mould Growth |
Nil |
| Concentration of Brine |
17% 2% |
| Packing |
25 kg Net in HDPE Cans or as
Requested |
India dehydrated green pepper
Fresh raw green pepper berries is
dehydrated (hot air drying), whole regular size of Green Pepper
corns with max. 2% of black corns, without broken, stems and foreign
materials, not mouldy.
| Essential Oil Content |
Min 3% |
| Piperine |
Min 7% |
| Moisture |
Max 8% |
| Bulk Density |
250-400 gr/1 tr.wt. |
| Infected |
0.2% |
| Grit and Sand |
0.5% |
| Calcium/Magnesium |
|
| Sulphate ir Carbonate |
0.1% Max |
| Arsenic |
1.0 mg/kg. Max |
| Copper |
15.0 mg/kg. Max |
| Zine |
15.0 mg/kg.Max |
| E.Coli |
Negative 25 gr. |
| Salmonella |
Absent |
| Aflatoxin |
B1 max 2 ppb |
| Aflatoxin |
B2 max 1 ppb |
| Aflatoxin |
G1 and G2 max. I ppb each (Total sum not
exceed 4 ppb) |
| Yeast and Moulds |
1000 cfu/g |
| Aerobic total Count |
30,000 cfu/g |
Storage And Shelf Life
Stored in a cool (between 15250), dry (between 50% r.h)
area, in sealed cartons, to have a shelf life of minimum 36 months
without loss of flavour and colour.
India white pepper
To prepare White Pepper, the berry is picked when
fully ripe. The outer layer of shunken skin is removed, leaving the
dried, greyish-white kernel. It has a milder, more delicate flavour
than Black Pepper.
Colour : Grayish-White
Aroma : Penetrating
Flavour : Pungent
Moisture : 11%
Extraneous Matter : 1.0%
Infested Corns : Nil
Mould Growth : Less than 1% |
