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SpicesSEEDS AND BEANSDRIED FRUITSHERBS

Spices
Pepper
 
Black Pepper
Dried, mature berries of a tropical vine. The whole dried berry (peppercorn) is used for black pepper. Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions.
Black Pepper 560-580g/l Clean (5MM)
Density 580g/l max
Moisture 12.5% max
Foreign matter 0.2% max

Black Pepper 570g/l Steam Wash
Density 570g/l min
Moisture 12.5% max
Foreign matter 0.2% max

Black Pepper 570g/l Clean - ASTA
Density 570g/l min
Moisture 12.5% max
Foreign matter 0.2% max

Black Pepper 570g/l FAQ
Density 570g/l min
Moisture 13% max
Foreign matter 0.5% max

Black Pepper 550g/l Steam Wash
Density 550g/l min
Moisture 12.5% max
Foreign matter 0.2% max

Black Pepper 550g/l Clean
Density 550g/l min
Moisture 12.5% max
Foreign matter 0.2% max

Black Pepper 550g/l FAQ
Density 550g/l min
Moisture 13% max
Foreign matter 0.5% max

Black Pepper 500g/l Clean
Density 500g/l min
Moisture 13% max
Foreign matter 0.5% max

Black Pepper 500g/l FAQ
Density 500g/l min
Moisture 13.5% max
Foreign matter 1% max

Black Pepper 200g/l
Density 200g/l min
Moisture 13.5% max
Foreign matter 6% max

Black Pepper: Steamed and Sterilised

Total Plate Count
Salmonella
Yeast and mould
Staphylococcus aureus
Bacillus cereus
Eschericha coli
Sulfirtred. clostridien
Free water activity(aw)
less than 50.000 units/g
none
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 0,70

Pepper
 
White Pepper
Light tan-colored seed of the pepper berry from which the dark outer husk has been removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups, sauces.
Density    620g/l min
Moisture    13.5% max
Foreign matter    0.2% max 

White Pepper: Steamed and Sterilised

Total Plate Count
Salmonella
Yeast and mould
Staphylococcus aureus
Bacillus cereus
Eschericha coli
Sulfirtred. clostridien
Free water activity(aw)
less than 50.000 units/g
none
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 0,70


Pepper
 
Cloves
Dried, unopened flower buds of an evergreen tree. Intriguing, nail-like shape makes exotic garnish. Ground cloves very strong flavored and quite bitter tasting.

Pepper
 
Chillies
Chillies originated in the Americas. After the Columbian Exchange, many cultivars of Chillies spread across the world, used in both food and medicine.
Moisture : 11% max, 2 – 3 cm length

Pepper
 
Nutmeg
The brown seed of the fruit of an evergreen tree. Of the two sources, Indonesia and West Indian compare favorably in aroma, but higher fixed oil in the West Indian restricts its use in some applications.


Pepper
 
Mace
Lacy, scarlet-colored aril (orange when dried) which surrounds the seed of the nutmeg fruit. Flavor is a combination of cinnamon and pepper, similar to nutmeg but much more subtle. Ground mace is often chosen for light-colored products, such as pound cake.

Pepper
 
Cardamom
Orange colored roots (rhizomes) of a member of the ginger family. Provides color for prepared mustards, curry powder, mayonnaise, sauces, pickles, relishes.

Pepper
 
Ginger
Dried roots (rhizomes) of a member of the zingiber family. Root pieces are called "hands." Smooth, straw-colored ones have been peeled, bleached. Ginger is available in several different forms, the most common of which are fresh and powdered. Fresh ginger has a very sharp flavor. Powdered ginger works well in baked goods, and is also useful in making spice rubs.

Pepper
 
Pimento
A pimento is a variety of large, red, heart-shaped chili pepper that measures 3 to 4 inches long and 2 to 3 inches wide.
Total Plate Count
Salmonella
Yeast and mould
Staphylococcus aureus
Bacillus cereus
Eschericha coli
Sulfirtred. clostridien
Free water activity(aw)
less than 50.000 units/g
none
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 1.000 units/g
less than 0,70

Pepper
 
Long Pepper
Long pepper is a spice from the plant of the genus and species Piper longum, which has been used for centuries in the Mediterranean, and in Indian, African, and Indonesian cooking. This unusual plant has a peppery taste similar to black pepper.

Pepper
 
Saffron
Dried flower stigmas of a. member of the crocus family. By the pound, our most expensive spice, but a pinch does so much flavoring and coloring that it is not prohibitive.

Pepper
 
Coffee
Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa.

Pepper
 
Paprika
Powder milled from the flesh of pods of certain sweet pepper plants. Extractable color is principal evaluation of paprika. Flavor can range from sweet- mild to fiercely hot. Paprika has a pleasant red color, is used frequently as a garnish.

Pepper
 
Cassia
Native to Burma, cassia is botanically-known as Cinnamomum aromaticum or Cinnamomum cassia. It is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume in recipes.
Cassia thin
Moisture 13.5%
Max Length 30 cm min
Color Bright
Thin 0.8 - 1.8 mm
Cassia broken
Moisture 13.5%
Foreign matter 0.5%
Color Bright brown

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