Whole Sale Price High Grade Great Taste Natural Product Black Pepper from Vietnam Black Pepper 570 GL

Black pepper 570 GL is the most common type of pepper imported from Vietnam and is made by picking the berries when they are still green, then allowing them to dry in the sun until they turn dark and wrinkled. Black pepper 570 GL is typically more pungent and has a stronger flavour than the other types of pepper. The unit GL is used to measure the density of the black pepper. The higher the density is, the more oil content is and the higher price of the black pepper is. Types of black pepper are also categorized based on production quality, which consists of FAQ and MC quality. FAQ stands for Fair Average Quality, while MC stands for Machine Cleaning. The biggest difference between these two qualities is the level of admixture. Normally, FAQ black pepper has an admixture of 1% max, while MC black pepper has an admixture of 0.2% max. And the price of FAQ black pepper is lower than that of MC black pepper.

- Terms of goods: This term state the name of the pepper products, their specification, package and quantity. Here are the most common parameters for specification to import pepper from Vietnam:

· Moisture content: The standard moisture level for black and white pepper is 12-13% max

· Foreign matter or Admixture: pepper must be free from foreign matters, foreign odours, diseases, and any other disorders. The common level of admixture for pepper is 0.2% – 1% max.

· Density of peppercorns: Whole pepper is sorted by density, which influences the price of the product. Some popular kinds of pepper density are: 500 G/L, 550 G/L, 570 G/L, 580 G/L, 600 G/L, and 630 G/L.

· Piperine content: According to the Codex Standard, piperine content in black pepper must be at least 2% for whole pepper and 3.5% for ground pepper, while for white pepper, the content should be at least 3% for whole pepper and 4% for ground pepper. However, buyers who import pepper from Vietnam sometimes have higher expectations and may ask for higher piperine content.

· Ash content: the maximum content of total ash for white and green pepper is 3.5%, while it is 7% for black pepper. The acid-insoluble ash limit is set at 1.5% for black pepper and at 0.3% for white and green pepper.

· Volatile (essential) oils: To enter the high-end market, the minimum essential oil content should be 2ml/100g in black pepper, 1.5ml/100g in white pepper, and 1ml/100g in green pepper.

Black pepper is one of the most commonly used spices worldwide. It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavor that goes well with many dishes. - But black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compoundsBlack pepper is one of the most commonly used spices worldwide. It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavor that goes well with many dishes. - But black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds

US

COMPANY NAME: TRANS TRADING INTERNATIONAL COMPANY LIMITED

ADDRESS: 149 – 151 Nguyen Du Street, Ben Nghe Ward, District 1, Ho Chi Minh City, Vietnam

Person: Ms.Kaylee Hoang

Tel: + 84.792 840 198

: + 84.792 840 198

/span>:

Website: www.trantradinginternational.vn