BLACK PEPPER 500 G/L FAQ

To produce black pepper, we harvest the peppers when they are not fully ripe. The pepper is then dried under the sun. As a result, the skin of the pepper appears wrinkled and forms the character-istic black spher

To produce black pepper, we harvest the peppers when they are not fully ripe. The pepper is then dried under the sun. As a result, the skin of the pepper appears wrinkled and forms the character-istic black sphere

To produce white peppers, we harvest the peppers when they are old, then soak the whole pepper for 7-8 days to remove the outer skin. The final product is usually ivory-white or gray in color, less wrinkled, less fragrant than black pepper, but more spicy because the pepper is older.

- Density: 550 G/L - Moisture: 12.5 % max - Admixture: 2 % max - Packing: PP/Multi Kraft Bag 25 – 50kg - Container capacity: 13,5 – 17MT/20FCL, 28MT/40HC - Origin: Viet Nam - Port of loading: Ho Chi Minh Port, Viet Nam

- Density: 570 G/L - Moisture: 12.5 % max - Admixture: 0.2 % max - Packing: PP/Multi Kraft Bag 25 – 50kg - Container capacity: 13,5 – 17MT/20FCL, 28MT/40HC - Origin: Viet Nam - Port of loading: Ho Chi Minh Port, Viet Nam

- Density: 580 G/L - Moisture: 12.5 % max - Admixture: 0.2 % max - Packing: PP/Multi Kraft Bag 25 – 50kg - Container capacity: 13,5 – 17MT/20FCL, 28MT/40HC - Origin: Viet Nam - Port of loading: Ho Chi Minh Port, Viet Nam