RKR Exports

Madipakkam, Chennai, Tamil Nadu

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 Specifications

Commodity: Black Pepper

Variety:MG1, 500 Grams/Litre, 550 Grams/Litre (Sterilized/Steam Washed)

Origin :Kerala, India

Quality SpecificationsBlack PepperWhole Black Pepper

Moisture:10% max

Light Pepper:2% max

Other matter:0.5% max

Tolerance:0.5% max

Crushed/Milled Black Pepper

Moisture:8% max

Particle size:6-8 ASTM

Piperine:4% min

Ground Black Pepper ASTM 20

Piperine:

Particle size:20 ASTM

4% min

Moisture:5% max

Ground Black Pepper ASTM 35

Piperine:4% min

Particle size:35 ASTM

Moisture:5% max

Ground Black Pepper ASTM 60

Piperine:4% min

Particle size:60 ASTM

Moisture:5% max

White PepperGround White Pepper ASTM 40

Piperine:4% min

Particle size:40 ASTM

Moisture:5% max

Ground White Pepper ASTM 60

Piperine:4% min

Particle size:60 ASTM

Moisture:5% max

Packing & Shipment Specifications

Inspection: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 Note

Pepper 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 Specifications

Commodity:Red Chilli

Origin:Tamil Nadu, India

Quality SpecificationsIndian whole chilli S17 Teja

Length: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 Byadgi

Length: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 4-20

Pungency/Heat:30000-40000 SHU

Particle Size/Granulation:ASTM 4-20

Crushed Chilli ASTM 5-20

Pungency/Heat: 30000-40000 SHU

Particle Size/Granulation: ASTM 5-20

Crushed Chilli ASTM 6

Pungency/Heat:10000-60000 SHU

Particle Size/Granulation:ASTM 6

Ground ChilliGround Chilli 140-160 ASTA

Pungency/Heat:10000-20000 SHU

Particle Size/Granulation:ASTM 30

Colour:140-160 ASTA

Ground Chilli 110-130 ASTA

Pungency/Heat:10000-20000 SHU

Particle Size/Granulation:ASTM 30

Colour:110-130 ASTA

Ground Chilli 90-110 ASTA

Pungency/Heat:10000-20000 SHU

Particle Size/Granulation:ASTM 30

Colour:90-110 ASTA

Ground Chilli 70-90 ASTA

Pungency/Heat:30000-40000 SHU

Particle Size/Granulation:ASTM 30

Colour:70-90 ASTA

Ground Chilli 40-60 ASTA

Pungency/Heat:60000-70000 SHU

Particle Size/Granulation:ASTM 30

Colour:40-60 ASTA

Ground Chilli 20-30 ASTA

Pungency/Heat:15000-25000 SHU

Particle Size/Granulation:ASTM 30

Colour:20-30 ASTA

Packing & Shipment Specifications

Inspection: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 Note

Dry 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 Specifications

Product 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: