BRAZSPICE SPICES - International Business and Trade Service.
BRAZSPICE SPICES - International Business and Trade Service.
Spice trade - Know our quality whole peppercorns of Brazil, Vietnam, Sri Lanka, India, Indonesia, Zanzibar and more. Take a deeper dive into our world of peppercorns below:
SPICE TRADE - Hundreds of years ago, traders considered the whole peppercorn the king of spices. Called “black gold,” it was one of the very first items of commerce between India and Europe. It was so valuable that entire expeditions were made in hopes of transporting more back to Europe as quickly as possible.
Black pepper is the world’s most traded spice, and is one of the most common spices added to cuisines around the world. We provide high quality pepper with various types.
Pepper is like chocolate or wine; the difference between good and bad is huge, you just don’t know it until you’ve tried the good stuff’.
Natural/ Organic/ Fair trade/ Steam Sterilized/ EU Compliance/ Pesticide Guarantee/ Spiral re-cleaned/ Double washed/ ASTA quality/ Whole/ Cracked/Coarse/ ground. Cracked/Coarse grade always will have a better flavor compare with fine powder.
A fresh pepper berry consists of a hard core and a softer outer rim. To produce black pepper the berries are plucked when they have not yet fully matured. The green berries are then dried in the sun. As a result, the skin derives its typical black wrinkled and spherical shape. The black color is caused by the action of an enzyme which makes that the black pigments mask the chlorophyll.
The dried black pepper will have a typical spicy aroma, caused by essential oil, which is mainly distributed in the inner portion of the outer rind and a very small amount in the core. The hot pungent taste is caused by the piperine, which is located in the hard core. The essential oil content varies between 2 and 4% and the piperine content between 2 and 10%.
Health Benefits + Advise on Black Pepper
■ Good for the Stomach ■ Weight Loss ■ Skin Health ■ Antibacterial Quality ■ Anti-inflammatory, antioxidant and disease-fighting qualities.
Our advise: Black peppercorns are dried as soon as they’re picked. Their skin becomes black and shriveled (look closely at whole black peppercorns—they’re super wrinkly).
Health Benefits + Advise on White Pepper
■ Pain Relieving ■ Arthritis Aid ■ Weight Loss ■ Cancer Cure ■ Anti-inflammatory, antioxidant and disease-fighting qualities.
Our advise: The color should be a creamy white—not beige, but also not bleach white (sometimes sulfur or other chemicals are added to make the peppercorns look extra bright). Their size should be as uniform as possible, with no visible specks of gray or black. And a mention of origin on the label is also a good sign. )
Our Pepper all Origins:
Pink Pepper - Citrus, floral, fruity and sweet, slightly peppery.
Green Pepper - Warm, vegetal, sweet. The slightly less spicy cousin of the black peppercorn.
Black Pepper/ Black Pinheads Pepper - brash intensity we found appealing. An especially pungent, nose-clearing bite gives way to a more mild, easygoing flavor. Some detected very mild citrus and herbal notes.
White Pepper - notes of aniseed are woody, supple and pungent more earthy and musty.
Color: the Brazilian color is more white than the Vietnam color.
The varieties of pepper grown in Brazil include : Singapore (Kuching) Bragantina (Panniyur-1) Guajarina (Arkulanmunda) Iacara-1 Kottanadan-1 Apra.
Sri Lanka Pepper
Sri Lanka is among the world’s best pepper producers. The demand is high for Sri Lankan pepper who has a higher Piperine content, ( the Piperine content is usually 4–7% ) which gives it a superior quality and pungency.
Ceylon Pepper is particularly favored worldwide as it is quite rich in Piperine, the alkaloid which lends it a distinct pungency. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a 'hot' cooking spice and seasoning.
Black Pepper - A biting and long pepper in the mouth. Very classic scent with woody notes. Our Sri Lankan black pepper has a quick bite and a lingering aroma. Deep black in color.
White Pepper - Their difference is that white pepper is composed without the Pericarp. Pericarp contains much of the Pipperine, so the white corns are more aromatic and less strong, making it less strong than black pepper, but richer in flavor with sweet overtones.
White peppercorns are black peppercorns with the outer husk removed. White pepper combines well into cream sauces and is essential to French cuisine and New England style seafood chowders.
Green Pepper are milder than black pepper. They have a lightly floral flavor and aroma, with brisk pepper-pine notes and an unobtrusive heat that quickly fades.
Green peppercorns come from the same plant as black peppercorns, and are simply the unripe fruit of the same vine. They pack more concentrated heat than black peppercorns, but lack the complexity of the fully ripened berry. Pair green peppercorns with other robust flavors to complement their fierce nature.
Green peppercorns are processed in a manner similar to black peppercorns, albeit with an additional step that may involve treatments that involve the use of chemicals such as sulfates or purely mechanical processes such as freeze drying. This is done to preserve the drupe's green color and flavornes, which make this variety of pepper much more fragrant than black or white peppercorns made from the same cultivar. Alternatively, the peppers may be pickled in brine, which makes for a crunchy addition to salads and spreads. Green peppercorns pickled in distilled white vinegar are considered a staple in pepper-growing regions in Tamil Nadu.
Vietnam is the world’s largest black pepper producer and exporter, with sales making up around half of global trade. The country also buys Cambodian pepper for re-export. Three southern provinces (Binh Phuoc, Dong Nai, Ba Ria – Vung Tau) and another three in the Central Highlands (Gia Lai, Dak Lak, Dak Nong) produced a combined 97.8 percent of the total output.
White pepper accounted for nearly 15 percent of Vietnam’s total shipment. Harvesting is normally due to start in late January/ early February and ends in late May/ early June. The United States, Germany, UAE, the Netherlands and Singapore are among the top Buyers for 2012.
Black Pepper - Tingly, warm, vegental, intense aroma but mild flavor—and very different aromas and flavors. "Strong" was the dominant note on smell, with suggestions of fruit, citrus, and even fennel, according to one taster. The mellow flavor evokes black tea, smoke, and wood, but it's "not crazy complex" and isn't too hot, either. It is an excellent choice for vegetables or fish dishes. If you love pepper, this one is definitely worth a try!
White Pepper - Phu Quoc white pepper - pepper, with delicate woody aromas, with a very persistent moderate heat.
Black Pepper Pinheads Pepper - The Black Pepper Pinheads are demanded all over the world and they are the under-developed or broken berries of Black Pepper. These Black Pepper Pinheads are not grounded but granules of black pepper and can be availed at the best price
Powder of Black Pepper Pinheads has aroma, taste and mild hotness which are generally preferred by certain group of people. Black Pepper Pinheads are also cost saving, as its certain proportion in mixing with making pepper powder, can reduce the cost of Pepper Powder. Black Pepper Pinheads are purely the product of pepper, so they get very well consolidated in making pepper powder. The most attractive feature about the Black Pepper Pinheads is their low price and they are widely preferred by grinders to make their product more cost-effective.
White Skin/ Husk - Intense flavor with a fairly frank spicy side.
Zanzibar islands off of the eastern coast of Tanzania, many of whose families have been growing pepper and other spices.
Guaranteed to wow you. "This is a whole other level of taste.'" Pepper's flavor “punches through with fruitiness and heat—and totally redefines a spice you thought you knew.” Tasting notes: Cacao • Lemon • Tropical Heat. Sun-dried and hand sorted.
Kampot Black Pepper- A black pepper with a fruity, vegental and spicy scent
Exceptional terroir, regarded by gourmands as the best pepper in the word.
Kampot White Pepper - Very spicy white pepper, with a frank, fresh and slightly anise aroma.
Kampot Red Pepper - Warm, Floral, Sweet. Kampot Province in Cambodia offers perfect conditions for growing pepper. The flavor of this single-origin variety is enhanced by the quartz content of the soil in the foothills of the Elephant Mountains and is organically grown and harvested by hand. These fully mature red peppercorns are sun-dried and develop powerful fruity aromas. It's unique taste is less spicy than black pepper with sweet notes of red fruit and honey. Freshly ground, it will perfectly flavor your dishes and desserts.
The Kampot peppercorn is a cultivar of black pepper that is native to Cambodia. The drupes are known to be intensely spicy, with hints of floral and citrus flavors. The plant is protected by a GI tag in Cambodia, where it is used to flavor most food preparations.
Long Pepper - Tingly, warm, piney. An astonishing pepper, with a very fruity and complex flavor, of exceptional quality, grown on the island of Java.
Lampong Pepper - intense heat strong citrus aromas; others smelled woodsy, pine notes.
Sumatran Pepper - famously known for their stronger taste
Andaliman Pepper - A surprising and extremely rare Indonesian pepper. Intense citrus notes (mandarin, lime). Andaliman pepper has a more acidic and lemony taste.
White Muntok Pepper - It is one of the most sold white peppers in Europe.
Cubeb Pepper - Spicy like black pepper, with mysterious aromas. The aroma is variously described dry-woody, warm-camphoraceous and spicey-peppery.
White Pepper - comes from the renowned Bangka Island, known worldwide as one of the best producer of White Pepper. The hot pungent taste is caused by the Piperine, which is located in the hard core. The essential oil content varies between 2 and 4% and the Piperine content between 2 and 10%.
Malaysia/ Indonesia Sarawak White Pepper:
Musky, earthy aroma and a mild flavor, peppery roughness.
Sarawak black is a Malaysian Pepper, grown in mountainous /Malaysia/ Kalimantan and Indonesia Borneo, and widely considered to be one of the best black peppers in the world. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes.
Long Pepper - Use like a black pepper. Its amazing scent fits everywhere in your kitchen. Meat, poultry, vegetables, chocolate.
Telicherry Pepper - Tellicherry Peppercorns are the gold standard of black pepper, prized for their bold, fruity flavor. Warm, vegental, earthy. Commonly regarded as the finest of all peppercorns, the Tellicherry variety is treasured by cooks for its excellent flavor and pungency and are in almost every kitchen worldwide. These extra large berries are left to ripen longer on the vine, maximizing their rich fruitiness and peppercorn flavor.
Very large grain, extremely fruity and long in the mouth. An exceptional pepper, fruity to grassy to citrus and pine—but most of all, a certain bright freshness. Tellicherry is a renowned grade of pepper because of the large size of the peppercorns and the mature flavor that goes along with it.
Originally named for a region of the Malabar coast along India's western flank, Tellicherry-grade pepper is bold, with delicious complexity and a mild, quickly dissipating heat. The aroma of this pepper is robust, with layers of complex spice and earthiness and a floral-citrus top note.
Pondicherry Pepper - unique flavor, aroma, and appeal. Volatile oil content that ranges from 0.9%-3%.
Malabar Black Pepper - Spicy, citrus, and complex flavor. Balanced aromas with accents of citrus, resin, and berries, mildly dark, slightly bitter flavor, warm, spiced notes
Malabar White Pepper - A classic and well balanced white pepper, with a much more delicate fermented side than most white peppers.
Timut Pepper- the Nepalese variant of Szechuan pepper.
Sichuan pepper is not related to black pepper, but is the dried berry from the Chinese prickly ash bush. Also known as fagara, this spice has a tingly flavor that zaps the tongue like an electrical current. Intense! Use like pepper for a tasty change of pace.
They provide a fragrant, citrus flavor that's not pure spice. Grown at 3000m, in the village of Nine Dragons, where it acquires an unparalleled aroma, and a single grain is enough to numb the entire tongue.
They aren’t hot in flavor, rather bright, sharp, and aromatic. They also contain a molecule known as hydroxy-alpha-sanshool which produces a numbing and tingling effect on the tongue. The effect is deliciously fun when paired with hot chile peppers, creating a balance known as “ma la” in Szechwan cuisine.
Sichuan peppers, too, are far removed from the ubiquitous black drupes. The spice has various colors, from a deep pink to a jet black, and is delicate yet crunchy to the taste. These drupes have a unique mouthfeel and a delicate, almost floral taste that is followed by a numbing effect. The numbness is caused by a chemical called hydroxy-alpha sanshool, which is a potent flavor enhancer. These peppercorns add a distinct flavor to dishes with a lot of other spices, like chili crisp or five-spice powder.
Most cuisines will only use the outer husk of the plant, discarding the black seeds inside. There are two species of the plant that are native to north-east India and range from green to black in color. These drupes are used across the Indian subcontinent, featuring in North Eastern, Bengali, and Konkani cuisine.
Please know our assortment: https://brazspice.com/dried-red-chili
Malaysian Sarawak Black Pepper has big, bold aromas, which mellow in the mouth with old spice flavors, and warm, woody notes. Sarawak black is a Malaysian pepper, grown in mountainous Borneo, and widely considered to be one of the best black peppers in the world – recently being awarded a geographical indication (GI) status.
Thailand/ Indonesia Long Pepper: The tiny berries, which merge to a single, rod-like structure which bears some resemblance to catkins (flowers of trees like hazelnut or willow). It tastes hot and warm, with sweet overtones. The species Piper longum is of South Asian origin and is mostly cultivated in Indonesia (Madura, Java) and Thailand.
Long pepper has a history as rich as black pepper, but it is more complex in flavor. Notes of nutmeg, cinnamon, and ginger make it an all-around spicier pepper. Use it for Ayurvedic recipes, as well as many Indonesian and Malaysian ones. Peppercorns pair surprisingly well with fresh strawberries and fennel.
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