Dehydrated Bell Sweet Pepper Paprika Capsicum annuum in bulk packaging

Peppers have a sweet, mild flavor and are available in green, red, yellow and dark yellow. Peppers color up as they ripen on the vine and follow the mature green stage. The brighter colored peppers tend to be sweeter than green peppers because the sugar content increases as the pepper matures.
Peppers are high in vitamin C and excellent sources of dietary fiber and provide small amounts of several other vitamins and minerals. Sweet peppers have thick flesh, are crunchy and juicy, and often eaten raw, sautéed, roasted or stuffed.
Here’s a tip: Look at the bottom of the pepper and count the lobes. If it has four lobes it’s a female pepper, which produces more seeds and is sweeter than a male pepper, making it a good choice for crudités or chopping into salads. Male bell peppers have three lobes and are a good choice for roasting and making stuffed peppers

The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment. The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas. The most commonly used name of the plant family, chile, is of Mexican origin, from the Nahuatl word chilli.

The terms bell pepper (US, Canada, Philippines), pepper or sweet pepper (UK, Ireland), and capsicum (Australia, India, Malaysia, New Zealand, Pakistan and Sri Lanka) are often used for any of the large bell-shaped peppers, regardless of their color. The fruit is simply referred to as a “pepper”, or additionally by color (“green pepper” or red, yellow, orange, purple, brown, black).^[6] In the Midland region of the U.S., bell peppers when stuffed and pickled are sometimes called mangoes.^[7]

In some languages, the term paprika, which has its roots in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their colour (for example groene paprika, gele paprika, in Dutch, which are green and yellow, respectively). The bell pepper is called “パプリカ” (paprika) or “ピーマン” (pîman, from French piment pronounced with a silent ‘t’) in Japan.^[8] In Switzerland, the fruit is mostly called peperone, which is the Italian name of the fruit. In France, it is called poivron, with the same root as poivre (meaning “pepper”) or piment. In Spain it is called pimiento, the masculine form of the traditional spice, pimienta. In South Korea, the word “피망” (pimang from the French piment) refers to green bell peppers, whereas “파프리카” (papeurika, from paprika) refers to bell peppers of other colors. In Sri Lanka, both the bell pepper and the banana pepper are referred to as a “capsicum” since the bell pepper has no Sinhalese translation.

Paprika is essentially air-dried sweet peppers ground into a fine powder. While some types of paprika are no more complex in flavor than one of the red bell peppers sitting in your crisper, some bring a warm, smoky-sweet profile to a dish; others are sharp and pungent

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Quotation:

1. Incoterms: FOB
2. Quantity: one 20″ FCL Container Minimum
3. Specification: 100% natural and Pure quality
4. Documentation: COA, MSDS, TDS, GC Peaks
5. Packaging: Bulk Packaging
6. Payment terms: TT in advance to Our bank account
7. Lead time: Shipping through 10 days from receipt of the payment.
8. Sea Shipping Time: 35 days
9. Air shipping time: 10 days

Quality Certificates:

1. ISO 9001-2015
2. ISO 22000-2005
3. GMP accredited by AQC Middle East FZE
4. KOSHER Certificate
5. Halal Certificate
6. ORGANIC Certificate accredited by CERES GmbH Germany
7. NOP Certificate accredited by CERES GmbH Germany
8. Egyptian Ministry of Health Permission

Contact us please to receive other supporting documents for our Oils :

1. COA
2. MSDS
3. TDS

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