| Black Pepper Powder | |||
| Product Code | N/A | Specification | Powder |
| Extract Source | Piper nigrum | Part Used | Fruit |
| Extract Solvent | None | Assay Method | TLC |
| Character | Light Brown Yellow to Brown | Certification | ISO22000, HALAL |
| HS Code | 2103909000 | Shelf Life | 2 Years |
| Description | Ripe pepper fruit is red, and black pepper is picked when the pepper fruit is not fully ripe period, just a slight red skin, and then into the boiling water slightly boiled for a few moments to deeply clean the surface, and then put into the sun or dryer to dry, the process of the fruit skin will be wrinkled and black, and the final product is black pepper grains, ground is Black Pepper Powder. Black pepper, dark color and rough appearance, is destined to have a relatively strong smell, and it is true that the smell of black pepper than white pepper is more aromatic, fragrant with spicy flavor, suitable for cooking some red meat or animal offal and other ingredients with a greater smell, such as the most classic is the match with beef, and strong Black Pepper Powder can just cover the odor, but also to enhance the flavor of beef. Black Pepper Powder has a warming effect on the spleen and kidneys, and is especially effective for diarrhea caused by a deficiency of the spleen and kidneys. | ||
| Function | · Flavoring. · Antibacterial. | ||
Process of Black Pepper Powder
Food Application
FAQ
Q1: What's the difference between herb extract and powder?
A: The extract is a concentrated powder form of raw material. The herb extract's procedure flow is wash, extraction, concentration, purification, drying, grinding, sieving, package. The herb powder is just a powder form of the herb. The procedure flow is wash, drying, grinding, sieving, package.
Q2: What's the extract solvent used in the procedure?
A: The extract solvent is always depending on the active ingredient in the raw material, regulation and customers' requirement. The solvents mostly used for extraction are water and ethanol. Even the solvent other than water used in the procedure, the solvent residue in the extract product also can conform with ICH Q3CR5.
Q3: Is there any other ingredient used in the product?
A: It depends. For product which is hard to be dried, we need to add some maltodextrin into the extraction solution before drying. The maltodextrin we used is food-class carrier, from non-GMO corn. We can share customer with the ingredient composition table.
Q4: How to make sure the quality of the product?
A: Firstly, every batch finish product must be tested and qualified before delivery. We can send a specification sheet or CoA for confirmation. The HPLC chromatography graph also can be provided. Secondly, we can provide pre-ship sample to customer for quality confirmation.
Q5: Can you develop a new product for us?
A: Yes, we can. We have independent R&D dept, who is able to update the procedure parameters of our main products and develop the procedure of new product. For more information, please contact us directly.
Q6: Can you offer this in capsules or tablets as well?
A: Yes, we have related equipment for preparation of finish product, like tablet, capsule and granule. Kindly contact with us for details.
Q7: What is the MOQ?
A: For most of the products we already have in stock, the MOQ is 1kg. If the product is a new specification and need to be produced from raw material, the MOQ depends.
Q8: Is there any discount?
A: Yes, for larger quantity or better payment period, we can support with better price.
Q9: How about delivery time?
A: For most products, the product can be sent out from factory in 5days. If we don't have inventory, the product need to produced from raw material, the ordinary period is 20-25days.
Q10: How do you treat with quality complaint?
A: We will always be responsible for the quality of our products. If there's a complaint, we will first assist customers to solve the most direct needs.
Secondly, we have SOP for quality complaint. QA will investigate the problem, after that we'll give customer a formal feedback about the cause of the quality issue and related precautions for this problem.
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