+84 28 6 2792676
Spices
-
The Vietnam bird’s eye pepper is a small, vibrantly colored hot pepper found in the Vietnam wild, clocking in at 175,000 Scoville. The Bird’s Eye is a small chile, growing to only about 1 inch, but they pack a lot of punch. They mature to red or purple, and have a tapered shape, with a blunt point. Historically found in the Vietnam wild, it has recently been grown commercially in some parts of Vietnam often to be used as pepper extract or as organic pest control.
-
Ginger powder is ground from the dried ginger root. This powder is a very good product for the digestive system, solving stomach and intestinal problems, enhancing the ability to lose weight, helping skin clear acne and protect the skin. Besides being used directly in dishes, baked goods ....,Ginger powder is also a raw material for making curry powder.
-
Specifications: Moisture: 13% max Admixture: 0,2% max; Free from dust, no extraneous matters Mesh size: 40 – 100 Shape: Ground Shelf Life 2 years Place of Origin Vietnam Packing In PP/ PE/ Kraft bags or buyer’s option MOQ 16 Tons Capacity LOAD: 16 MTS/20FT, 27 MTS/40FT
-
Long pepper, sometimes called Javanese Pepper or Thippili, is rarely used in North American and European cooking, but it is a really interesting spice. Once a staple in ancient Rome, and even at one point valued higher than black pepper, Long Pepper is now relatively scarcely used despite its various culinary and medicinal uses. It is grown in several countries including Indonesia and in Vietnam near the Cambodian border. The difference between these and black peppers is the distinctive sweet scent and sweet, yet hot flavor. This makes it a great tool in the kitchen for many savory or sweet dishes.
-
Specifications: Moisture : 13.5% max Admixture: 0.5% max Length: 30 – 45cm (80% min) Natural colour, smooth touch, no fungus Packing : Carton ( net10kg) Container capacity : 5.5MT/ 20FT ; 12.5MT/ 40HQ Origin: Viet Nam Port of loading: Hai Phong Port, Viet Nam
-
Health Tea, Organic Tea, Slimming Tea Ingredients: Noni Fruit, Stevia rebaudiana, liquorice Taste: Sweet Color: Light Brown Packing: 2g*20 Teabags Per Box
-
- Moisture: 12.5% max
- Impurity: 0.2% max
- Density: 400 - 630g/l
- Foreign matters: 0.3% - 1% max
-
Specifications: Moisture: 13.5% max Admixture: 2% max No fungus, reddish color Packing: carton (net 20- 25kg) Container capacity: 25-28MT/40HQ Origin: Viet Nam Port of loading: Hai Phong Port, Viet Nam
-
Red Chilli powder is one of the most important ingredients to any spicy food loving cook. It forms the base of flavor on which to build other flavors as you layer in your ingredients. A great Chilli powder will incorporate different flavors to make your dish truly memorable, with a focus on depth and character, not just heat. Usage: Used in any variety of dishes to have a rich roasted aroma with a spicy taste. Recipe: Based on the customer’s usage. Features: Very high in vitamin C for absorption of iron to prevent blood clots and other cardiovascular diseases. Storage instructions: Store in a cool and dry place, away from direct sunlight.
-
Specifications: Moisture: 14 % max Admixture: 0.5 % max Length: 2 – 2.5cm up No fungus, natural colour Packing: cartons (net 10- 20kg) Container capacity: 5.5MT/20FT; 12.5 MT/40HQ Origin: Viet Nam Port of loading: Hai Phong Port, Viet Nam
-
Specifications: Style: spring star anise, autumn star anise Moisture: 13,5% max Admixture: 1% max Natural or reddish colour No fungus Flower size: 2 cm up (80% min) Broken: 10 % max Packing: cartons (net10kg) Container capacity: 6.5MT/20FT; 16MT/40HQ Origin: Viet Nam Port of loading: Hai Phong Port, Viet Nam
-
Although black peppercorns and white peppercorns come from the same plant, they're dried differently and as a result, have a different appearance and flavor. Black peppercorns and white peppercorns are both made from the fresh berries of the piper nigrum pepper vine, a plant that’s native to South and Southeast Asia. Both black and white peppercorns contain the antioxidant compound piperine, which is found in the inner pit of the peppercorn. Piperine is what activates the temperature receptors on our tongue, creating a heat or spicy sensation.
