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Black Pepper

Physical:
Color: Black
Foreign Materials: None
Taste: Spicy
Chemical:
Moisture: As normal
Sulfite: Not added
Microbiological:
Standard plate count: Max.5x10^5 pcs/g
Coliforms: Max. 1x10^3 pcs/g
E-Coli: Negative
Salmonella: None / 25gram

Black pepper is one of the earliest and probably most widely used spices, Fresh fruits are dried directly in the sun. The fresh fruit will be collected on the mat exposed to sunlight for 3-4 days, when the peel shrivelled, you can beat threshing with a wooden stick, remove the fruit stem sundries, after another 1-2 days, it will become a commodity black pepper.

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