Culinary

Verified volatile oil content. Documented sterilization. Brix-certified tomato paste. Bake-stable jams. Industrial packaging.

 

Spices, Tomato Paste
& Preserves

Ground Black Pepper — 60 Mesh

Steam Sterilized

Volatile oil ≥ 2.0% · Piperine ≥ 4.0% · Chemical-free

  • Mesh：60 mesh (250 μm)
  • Volatile Oil：≥ 2.0%
  • Sterilization：Steam (no ETO)
  • Packaging：25 kg sack / Drum
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Ground Turmeric — 80 Mesh

Curcumin ≥ 3%

High curcumin · Steam sterilized · Vivid color

  • Mesh：80 mesh
  • Curcumin：≥ 3.0%
  • Moisture：≤ 10%
  • Shelf Life：24 months
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Tomato Paste — Hot Break 36–38° Brix

Flat Noodle

Double concentrated · Maximum viscosity · Aseptic drum

  • Process：Hot Break (> 85°C)
  • Brix：36–38%
  • Bostwick：3–5 cm/30s
  • Packaging：Aseptic 200 kg drum
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Tomato Paste — Cold Break 28–30° Brix

Cold Break
Fresh flavor · Bright color · Sauce & juice grade
 

  • Process：Cold Break
  • Brix：28–30%
  • Bostwick：8–10 cm/30s
  • Shelf Life：24 months ambient
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Apricot Bake-Stable Jam

Bake-Stable
Withstands oven temps · Pastry & bakery filling
 

  • Fruit Solids：≥ 40%
  • Brix：68–72°
  • Pectin：Low Methoxyl
  • Use：Bakery filling / Danish
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Cinnamon (Cassia) — Ground 60 Mesh

Whole / Ground
Volatile oil ≥ 1.5% · Whole sticks also available
 

  • Volatile Oil：≥ 1.5%
  • Mesh：60 mesh
  • Sterilization：Steam
  • Forms：Sticks / Ground
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