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 Pepper
English name: Pepper.
Scientific name: Piper nigrum L.

HS code: 0904114000
 
Black pepper is known as the "King of Spices" and is undoubtedly the most important spice grown and exported from Vietnam. Black pepper is harvested in South Vietnam from February to July. Its quality is based on its size and density, a combination of which gives maximum powder on grinding. It is the source of rich aroma and flavor to recipes. It is widely used for its innumerable health benefits such as removal of mild fever, cough, cold, muscular pain and helps in improvement of immune system.
 
Vietnamese black pepper is basically the same but a little different in terms of colour and density. The best quality Vietnamese black pepper comes from Phu Quoc. It is made up of big and solid corns. Its bulk density is normally 590 g/litre. The output is about 400 tons a year. Binh Duong, Binh Phuoc, and Dong Nai only have black pepper of fair average quality with density ranging from 520 to 550 g/litre. However, these 3 regions produce up to 80% of the production of the whole country. Pepper from Dak Lak is made up of small corns and has a low density whereas pepper from Quang tri is small but solid and has a high density (around 550 g/litre). In Vietnam, pepper is mainly processed in Dong Nai, Binh Duong, Binh Phuoc, Ho Chi Minh City, and then exported to overseas markets from Ho Chi Minh port.

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Black pepper
Specifications:   Black pepper ASTA (cleaned and washed):    1. 500g/l :  - Admixture: 0.2% max. - Moisture: 12.5% max.   2. 550g/l :  - Admixture: 0.2% max. - Moisture: 12.5% max.   - Packing: 60 kg/jute bag; 16 MT/20’ container FCL.  - Samples & prices: available upon request. ..

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White pepper
White pepper is the nearly ripe drupe, deprived from the outer part of its pericarp by maceration in water and subsequent friction, and afterwards dried in the sun. It occurs as yellowish more or less broken grains with a smooth shiny surface from which the epicarp or outer layer of the fruit has been removed. It is sold in the market either as a whole white pepper or as broken white pepper; the whole peppers are very likely to have some of the epicarp or hull remaining. The removed hull is sold separately under the name of " pepper hulls "; it forms a light to dark brown powder, with a..

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