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Sai Vedics Inc., USA, Certified Organic Supplier of Black Pepper
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Black pepper Certified Organic
Black pepper Spices: It is popularly known as the king of all spices. In India pepper is a known spice since ages. Later Arab traders established a pepper monopoly and transferred the spice via the spice route through the Arab peninsular and Egypt to European customers. Pepper was much used by the Romans and in the Early Middle Ages became a status symbol of fine cookery. A pinch of black pepper is added to almost every type of recipe imaginable. Dried ground pepper has been used since antiquity for both its flavor and as a medicine. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in some parts of the world, often alongside table salt..
Black pepper Health: Black pepper stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. Black pepper has demonstrated impressive antioxidant and antibacterial effects and stimulates the breakdown of fat cells, keeping you slim. In Ayurveda Black Pepper is used in formulations to cure illness such as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.
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Introduction :
Organic Black Pepper; "the King of spices" is a woody climber, grown in Tribal belt of Khandamal, Koraput region of India. In the international market; black pepper comes mostly from India. The black pepper has been mentioned since 1000 BC in ancient Sanskrit literature of Ayurveda. In India it is being used since time immemorial as spice as well as medicine for variety of health problems.
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Product Description :
USP : Organic Pepper is the dried seeds of Piper nigrum cultivated in Organic farms of Tribal belt in from India in USA, India. Pepper is well known for its Flavoring, Organic Herbs Spices and Medicinal properties over centuries.
Our Organic Pepper is certified in accordance with Onecert. Our Organic Pepper contains 6 - 8% of the weak alkaloid piperine. Our Organic Pepper is preferred for reasons of taste, health and the environment. Although often used in a variety of dishes, our Pepper is a favorite in Italian, Asian, Indian and Hispanic recipes.
Biological Details : Piper nigrum is a perennial climber, with a round, smooth, woody stem. It grows up to 2 ft in height. Leaves are entire, broadly ovate and smooth; color dark green. Flowers are small, white and sessile with 5 petals and blooms between June and September. Fruits globular, red berries when ripe; the surface becomes coarsely wrinkled and black in color. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Pepper has an aromatic odor, pungent and bitter taste.
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Area of procurement : Almost all our product of "Black Pepper" whole seed and Powder are procured from the certified tribal farmers of 5 districts in India.
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Our offer :-
| Product Name |
Minimum Quantity | Specifications |
| Dried Whole Black Pepper |
2000 Lb. | ------------------- |
| Black Pepper Coarse Powder |
1000 Lb. | ------------------- |
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Cultivation : BLACK PEPPER |
Organic Cultivation of Organic Black Pepper :
When pepper is grown in mixed cultivation system, it is essential that all the crops in the field are maintained following organic methods of production. It is also advisable that the entire farm is converted to organic. Livestock should be reared according to organic principles. The plantation should have a green cover with leguminous crops. They could be cut and mulched during summer to prevent moisture loss. Shade and support trees, leguminous and green manuring shrubs to provide biomass and neem and other sources for plant protection agents should find a place with in or on the borders of such organic farm.
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Climate
Organic Piper nigrum plant prefers partial shade or partial sun area for its growth. Pepper plant is essentially a crop that grows best in well-drained clay-loam soils rich in humus and flourishes in warm, moist climate. of the wet tropics. For better yield light showers during May-June are considered beneficial for fruit set.
Pepper plant starts flowering during May-June with the onset of the southwest monsoon and harvesting is usually in November-January.
Soil
All the crop residues and farm wastes should be recycled through composting so that soil fertility is restored and maintained at a very high level. Soil and nutrient loss through soil wash, run off and percolating water should be minimized through proper agronomic practices.
Adoption of following practices in the nursery is recommended.
- The soil used for the potting mixture should be solarised prior to use.
- Solarised soil should be fortified with cultures of VAM and Trichoderma (250 g mass multiplied in 25 kg. compost).
Planting
Initially, cuttings from conventional plantations can be used in the absence of purely organic sources and principles. In subsequent years, the runner shoots or aerial shoots collected from elite mother vines grown organically only shall be used for generation of planting material. The vines for the rapid multiplication in nursery units may be sprayed with vermin wash (50 ml per unit) for enhancing growth.
Fertilizers
Application of two Kg compost of rotten cow dung mixed with 125 g rock phosphate at the time of planting the rooted cuttings should be done as a basal dose. If found necessary based on soil test, application of rock phosphate, bone meal, lime and dolomite may be carried out. Wood ash may be used in potash deficient areas.
Manuring
Compost or farmyard manure may be applied @ 20 kg/vine/year during May-June. This can be partially or completely substituted by vermicompost in which case the quantity needed will be half. Compost made from green loppings, crop residues, grasses, and cow dung, poultry droppings etc., fortified wood ash and/ or rock phosphate should be used regularly instead of farmyard manure alone. Such compost can be further enriched with non-edible oil cakes and right microbial cultures prior to withdrawal from compost pit and before applying to the field. Crushed neem seed @ 2 Kg/vine/year may be applied in areas infested with nematodes.
Weeds
Weeding is to be limited to slashing. Slashed materials should be used for mulching the plant base.
Disease management in nursery
The two important nursery diseases are:
Leaf rot caused by Rhizoctonia solani.
Basal wilt caused by Sclerotium rolfsi.
Both of these diseases can be minimized if solarised soil inoculated with VAM and Trichoderma is used. However, if isolated incidence of these diseases is noticed, timely adoption of phytosanitary measures and spot application of Bordeaux mixture (1%) may be done. In areas where nematode problems occur, addition of crushed neem seed or neem cake is recommended.
Insect
Plant nematode resistant lines like 'Pournami' are used in areas where nematode can seriously affect pepper plantation.
Harvesting
In order to ensure quality of the product:
Start harvesting when one or two berries in few spikes turn orange or red.
Follow selective harvesting method to harvest only fully matured spikes.
Care should be taken to avoid damage to vine during harvest.
Post Harvesting
If any spike falls on ground during harvesting, it should be mixed along with other lot only after thorough washing. If chemical measures are adopted to prevent ants while harvesting the lot should be thoroughly washed and dried before mixing with the main lot. The quality of product depends on the quality of raw materials, the methods used in processing and the packaging and marketing practices. Therefore, constant care should be maintained from the time of harvesting till the time it reaches the consumer.
Yield
Between three or four years after planting Organic Piper nigrum commence fruiting and their productiveness ends about the fifteenth year.
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Product benefits :
Black Pepper's aromatic, slightly musty odour comes from the volatile oil found largely in the flesh and skin and its pungent bite comes from the alkaloids and resins found mostly in seeds.
Black Pepper has been used as carminative, reducing stomach and intestinal gas and has been found to stimulate the activities of the heart and kidneys.
Pepper is used in certain tonic and rubefacient preparations and also used as flavor ingredient in most major food products including non alcoholic beverages, candies, baked foods, meat and meat products, Cheese, Condiments and relishes.
Black Pepper fruits are acrid, bitter, carminative, aphrodisiac, diuretic, digestive and stimulant hence useful for arthritis, asthma, fever, cough, dysentery, dyspepsia and flatulence.
Black pepper has long been recognized as a stimulant to appetite as well as an aid in the relief of nausea. In India it is being used since time immemorial as a medicine for a number of health problems.
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Traditional Medicinal and other uses :
- As a gargle grounded Black Pepper is valued for relaxed uvula, paralysis of the tongue. It will correct flatulence and nausea.
- Black Pepper has also been used in vertigo, paralytic and arthritic disorders.
- Black Pepper is sometimes added to quinine when the stomach will not respond to quinine alone for increasing tonicity.
- Black Pepper has also been advised in diarrheoa, cholera, common cold, flu and other infective conditions.
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Nutrition Facts of Black Pepper:
| Amount per Serving |
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| Calories 51 |
Calories from Fat 13 |
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% Daily Value |
| Total Fat 1gm |
2% |
| Saturated Fat 0g |
1% |
| Cholesterol 0mg |
0% |
| Sodium 61mg |
3% |
| Total Carbohydrate 10g |
3% |
| Dietary Fiber 2g |
7% |
| Sugar 6g |
Nil |
| Protein 2g |
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| Vitamin A |
22% |
| Vitamin C |
123% |
| Calcium |
2% |
| Iron |
7% |
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Culinary Use :
Pepper is best, when ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma in variety of dishes from poultry to vegetables and fish. Black pepper is also added to fresh fruits, fruit cakes gingerbread as a light seasoning.
Cooking tips with Black Pepper :
It is very important not to touch your nose, eyes or mouth after handling or eating black-peppers. If you do, flush with water immediately.
If possible, wear thin rubber gloves while preparing Black pepper powder.
Wash hands thoroughly with soap and water when done working with chilies. Eat chili with bread or another starchy food; as water intake only makes the bite worse as it worse.
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Some Tasty recipes with Black Pepper…
Sai Vedics Inc., USA, Organic Herbs & Spices, lowest cost, direct from organic farmers, don't miss the full article on Organic Pepper which includes history, storage, usage, and cooking tips. Pepper is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a specked appearance to your recipe.
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delecaises by the addition of a pinch of red chili powder into your preparation; we will offer you 2 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
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| Black pepper rice |
Ingredients
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- 1 cup Basmati rice
- 5 Tsp Ghee (Butter)
- 10 pieces of Garlic
- 1 Tsp Black Pepper
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| Instructions |
Cook 1 cup of basmati rice and keep aside. Pour 5 spoons of ghee and pour in a pan and add 10 pieces of garlic and fry into golden brown. Add black pepper powder, salt and mix well. Fry curry leaves in ghee separately and mix with rice.
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| Serving ideas: |
Serve with raita or pappad. |
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| Cracked Black Pepper Sugar Almonds |
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Ingredients |
- 2 teaspoons cracked black pepper
- ½ teaspoon garlic salt
- 1 tablespoon butter
- ¼ cup brown sugar
- 1 cup raw almonds
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| Instructions |
Preheat oven to 350 F. Line an 8x8-inch baking pan with aluminum foil and lightly butter the foil. Combine the pepper and garlic salt in a bowl, and stir to mix. Heat a nonstick skillet over medium heat. Add the butter and, when melted, add the sugar and stir in 2 teaspoons water. Simmer the mixture until the sugar melts. Add the nuts and continue to cook until the sugar bubbles, becomes thick and syrupy and coats the nuts, about 5 minutes.
Sprinkle the pepper mixture over the top of the nuts and quickly toss to coat. Pour the mixture into the prepared pan. Put the pan in the oven and roast until the nuts are golden brown, about 10 minutes.
Remove the foil with the nuts and place on a wire rack to cool. When the nuts are cool enough to handle, break them apart and serve. Store in an airtight container for later use.
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Yield: Makes 1 cup, or about 8 appetizer servings |
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