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Pepper has many uses. It can be
Used to enhance the flavor of dishes
Used as a folk remedy to increase health
Step 1: Fermentation
Berries can be fermented by laying them out in the sun.
Step 2: Washing
Berries should be washed in clean, cold water.
Step 3: Blanching
Immersing the berries in 70 degree hot water in 10 minutes until their color changes to a dark green.
Drying pepper under the sun. This involves placing the pepper in thin layer on clean mats.
Removing dust and dirt and grading the dried pepper berries.



Item | Value |
Variety | Pepper |
Product Type | Single Herbs & Spices |
Style | Dried |
Processing Type | Raw |
Certification | HACCP, ISO, KOSHER |
Shape | Round |
Color | Black and white |
Place of Origin | Vietnam |
Weight (kg) | 1 |
Shelf Life | 12 |
Brand Name | Vihaba Pepper Seed |
Type | Chilli & Pepper |
Part | Seed |
Form | Whole |
Brand Name | Vihaba Pepper |
Taste | Fragrant and Spciy Flavor |
Atribute | Natural Pepper |
Packing | Bag |
Application | Food Cooking |
MOQ | 1 Ton |
Appearance | Whole Seed |
Quality | High Quality |
Criteria | Required specifications | ||||||||||
Pepper NP or SP | Prossed pepper | ||||||||||
Special | Grade 1 | Grade 2 | Grade 3 | ||||||||
1 | The percentage of Extraneous matter is no more than | 0.2 | 0.5 | 1.0 | 1.0 | 0.2 | |||||
2 | The percentage of light berry is no more than | 2 | 6 | 10 | 18 | 2.0 | |||||
3 | The percentage of pinhead and broken berry is no more than | 2.0 | 2.0 | 4.0 | 4.0 | 1.0 | |||||
4 | Gram/litter is no less than | 600 | 550 | 500 | 450 | 600 | |||||
Quantity (Container 20ft) | 1-10 | >10 |
Estimated time | 20 | To be negotiated |









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