Pepper Brazil, Brazspice

Brazil Trade Business Group/ Brazspice
International Spice Trade
High Quality Pepper from Brazil
Offering
Our Products Catalogue

BLACK PEPPER ASTA - B1 - B2 - FAQ
WHITE PEPPER ASTA - W1 - W2
PINK PEPPER G1 - G2
PINHEADS PEPPER
SKIN WHITE PEPPER
BLACK PEPPER IN POWDER
Grades Black Pepper:
Our Pepper Quality Specification​
ASTA quality 580 gr/l
B-1 quality 560 gr/l
B-2 quality 500-520 gr/l
Grades White Pepper:
Our Pepper Quality Specification​
White pepper ASTA quality 590 gr/l
White pepper W.1 quality 560 gr/l
White pepper​ W.2 quality 500-520 gr/l ( difficult to find, please consult us)
White pepper from Brazil is a bit more white and cleaner than if compared from Vietnam.
Pepper – ​ ​(​Piper nigrum ​L.)​ ​ belongs to the Piperaceae family, and is a native of southern
India. ​
​
Offers of High Quality pepper from ​Para state, Espirito Santos state​, Brazil​, directly from our
warehouse in Itu City - Sao Paulo estate ready for shipment. Our supplier is a exporter of high
quality Pepper and Spices since 1997​ and has a branch in the production area of the producers.

In ​Pará state ( North Brazil ) ​the Peppers has more brownish pepper.. and the grains are (in
general) small, and the grains (shell) are rumpled, in Pará there are not smooth shell … there
are rumpled pepper.
In ​ Espirito Santos state (Southeast Brazil )​ pepper are more black, big grains, and more
quantities of smooth grains but of course there are some grains similar from Pará.. because
there are some lots that some farmers continue to use the method of Sun dried of Pará, but the
tendency of the market is use (short time) only big ovens.
Pepper in Brazil
Pepper, ​Piper nigrum​, is a plant of the ​Piperaceae​ family, native to the south of India. The
pepper arrived in Brazil (Bahia) in the 17th century. However it is only in the Thirties that
Japanese immigrants introduced a variety closer to the pepper consumed today.
There are three main producing regions:
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The Para, on average 30.000 tons, mainly in the regions of Castanhal, Volume-Açu,
Guamá and Paragominas.
Espirito Santo, on average 8.000 tons, mainly in the area of São Mateus.
Bahia, 3.000 tons, primarily in the south of the State.
Pepper growing is mainly a family activity bringing resources to approximately 150.000
people.
The harvest generally starts in August in the Para and in July in Espirito Santo. It ends in
October. This spice is dried artificially with the help of mechanical dryers.
Brazil Trade Business Group works with the best suppliers of Bahia and Espirito Santo.
Harvest
The crop season in Brazil is divided in 3 periods of the year​.
● ​Espirito Santo, Bahia and Southeast regions, there are two crop periods​: June/July +
December/January​
● Pará​ State, the Northern region of Brazil​: August/September/October - White Pepper
only available by October and November.​
Black/ White/ Pink Pepper HS Code: 0904.11.00​
Skin White pepper - Black pepper in powder​
Packing: Paper bag ( one plastic bag inside, and covered of double sheet paper.​ No
classification, approval of samples.

Cleaning our Pepper: Quality control:
All of our products offered are under strict quality control, in which all process steps are
monitored and controlled, based on strict International quality standards. ​
Our supplier does not use any chemical product, any steam sterilization, or irradiation (except if
the customer ask),to clean pepper​. To clean pepper they use a systems of screen, wave,
machine of ventilation.
● ASTA’s​ (USA) Cleanliness Specifications establish limits for macroscopic extraneous
matter for domestic and imported spices, seeds and herbs coming into the United
States. ​
● Recleaned​;​ ( Europe ) systems of screen, wave, machine of ventilation.
● Fumigation ​is always done with Phostoxin.​
● Sterilization ​Steam sterilization will be available​ soon.
● ETO​, means Ethylene Oxide Sterilization process, NOT available.
● Irradiation- sterilization ​service possible, but will be high in cost . Please consider to do
this service in your own country. If needed we are able to assist in Brazil. Cost: 0.20
USD/kg. The USA & Canada allowed you to do Irradiation- sterilization in the USA &
Canada.
​
Quotes/ Offer​ validation: 24 hours
Offers :
Please contact us for current pricing. Due to constant fluctuations in market prices it is
impossible to post a constant fixed price.
Prices offered are valid for confirmation only if all terms of the contract are agreed by both Buyer
and Seller. Seller reserves the right to change the offer prices before full agreement on all
contractual terms.​
Payment:​ 100% by irrevocable and confirmed L/C is acceptable, or 30% anticipate payment
and sold payment by copy of documents by fax (the original documents will be send directly to
the customer after receipt of 100% payment transfer in our bank)​
We are able to accept CAD in bank.
Black/ White Pepper
Package:​ Double poly bags, 50 kgs or 25 kgs each. If needed we offer 25kgs Paper bags.
● we can load in bags of 25kgs. Net ( 60cm x 90 cm) – 70 grs.
● We can load in bags of 50kgs. Net ( 70 cm x 1,00 cm) – 100 grs.
Labels:​ the etiquette ​will be paste on the plain bag in 2 languages: English and Portuguese, or
English and Spanish or just English + ​LOGO Supplier.
Etiquette:

● Pepper Type ----
● Net Weight: 50 Kgs
● Lot: 0326/KT-12
● Validity date: -----
● Product of Brazil
Minimum order:​ Container 20', 15 tons (300 bags) +- USD 120,00 p/ ton shipping cost less if
the customer accept the shipment in container of 40 feet.​
Lead time: ​10 to 15 days to put on port. (time count from advance payment)
Shipping:
- Container 20', 15 tons (300 bags)
- Container 40', 27 tons (540 bags) - the quantity (tons) always depends on the destination law.
We accept NVOCC ( Carga Consolidada )
Terms of delivery: FOB, C&F,CIF, DDU
Port of loading: Santos Brazil.​
Documents provided:
● Invoice
● Packing list​
● Bill of lading​
● Analysis of Salmonella
● Other microbiologic certificates can be offered but needs to be added to the final price
offer.
● SGS certificate, ad to the final price offer
● Fumigation certificate ( 72 hours with Aluminum phosphide )
● Quality and weight certificate
We provide to all customers, to all shipment => ​our certificate of Salmonella​ – ​this is free
All others types of certificates , like :
● Bacillus Cereus

● Aflatoxine
● Mould and yeast
● Bacteries total account
● Escherichia coli
● Classification
● Etc
will ​NOT be provided free of charge​. If needed, please note to fill in a request ​at the beginning of
the business, and before shipment.​ After shipment we are unable. The cost of requested
certificates will add to the cost of the price of our final offer, and might delay the shipments as
some certificates are expensive and ​are taking time to conclude.
As of March 2014 the Brazilian Customs are ​not issuing a Phytosanitary Certificate​ ​as being
not needed anymore International.​
Non GMO:​ normally we issued ​our own certificate​ of non GMO if needed.​
​Export:​ Europe/ North Africa/ Canada/ USA/ South - America Central/ South America South
FDA ​registered.
Waiving Taxes:​ Brazil is one of the largest Exporters of Pepper Worldwide and for promoting
Exports the Brazilian Government is waiving taxes on Pepper Export​
Courier service:​ in our region the best services is TNT or FEDEX.​ DHL​ is not prefered.
Free samples on request.
● As a general rule, samples provided not against a stipulated contract might not represent
the exact lot that will be shipped.
● In case of "analyze" / any lab control, we would need to hold a specific lot, which should
be discussed specifically.​
● Offering samples once order is confirmed. For new enquirer we kindly ask you to use
your own TNT/DHL/FEDEX account to send the sample.
Please inform us about your sample quantity and type needed, your courier account number,
sample receiving address, company name, address and telephone and country samples
restrictions, documents and receiver tax code if needed. Each country has their own
regulations.
Please be advised that the samples might need to be inspected by the Health and Agricultural
department of your country which could involve a Consignee Taxes payment. Please check with
your Courier.
In some cases a clearing agent (or your courier)​ is required at the consignee's end. A clearing
agent at the consignee's end makes clearance a lot simpler and we always recommend it for
our customers. We normally send a certificate of origin and a Proforma invoice stating it’s a
sample and a low value, with all shipments.​

We advise Fedex for sending samples, since fedex has customs representatives that speed up
the process. TNT and DHL do not, therefore it take longer and if detained, it will take too long.​
Black Pepper:
Black Pepper is obtained by drying the ripe green berries. It is widely used by the food industry,
in processed meat and in confectionery products. Black pepper is mostly used in three forms -
powder, oil and oleoresin. Most countries import whole pepper berries and convert them into
powder. Quality-conscious food processors prefer whole black pepper since the pepper oil,
oleoresin and the flavour of the original spice are retained in them. USA is the main market for
black pepper.
White Pepper:
White pepper is prepared from the optimally mature peppercorns. The berries are kept under
running water for 7 to 9 days to soften their pericarp. After removing the pericarp by scrubbing,
the white peppercorns are washed and dried. White pepper is mainly used in the preparation of
light-coloured dishes, sauces and soups. West Europe constitutes the major market for white
pepper.
Ground Pepper:
Dried pepper berries today are commercially ground using various types of mills, depending on
the user’s specifications (i.e., particle size, volatile-oil content, etc). Critical factors like grinding
temperature, hygiene and packaging affect the quality of ground pepper. The producing
countries have a number of spice grinders to grind pepper and other spices, with a variety of
machines that run on basic technology as well as sophisticated cryogenic systems.
Green Pepper:
Green pepper is made from the fully developed but immature berries. They are preserved in
brine, vinegar or citric acid and may be dried or kept in the preservative. Europeans are
fascinated by the natural green colour and fresh flavour of green pepper.
Canned Green Pepper:
The separated green pepper berries are washed and filled in cans containing a diluted solution
of sodium chloride with or without added acidity. The filled cans are then sealed and sterilized
by the autoclave process, and cooled under running water. Europe, USA and Australia use
canned green pepper for flavouring food and garnishing meat dishes.

Green Pepper in Brine:
Green pepper in brine is made from young, green pepper berries which are carefully detached
from the stalks and preserved in a specially formulated solution of vinegar and brine, to retain
the natural color and texture of the berries.
Dehydrated Green Pepper:
Dehydrated green pepper has the green colour and the flavour of fresh pepper. On soaking in
water, the berries turn full and soft, but do not have the texture of green pepper in brine.
Freeze-drying ensures better dehydration. Frozen green pepper is made by freezing the berries
in a brass freezer. Europe is the major importer of frozen green pepper.
Pepper Oil:
Pepper essential oil or volatile oil is a natural blend of mainly terpenes and their derivatives that
form a clear yellowish green to bluish green colour. It is responsible for the characteristic aroma
of pepper. Today, this essential oil is still commercially extracted from the pepper berries mainly
by the process of steam distillation.
Pepper Oleoresin:
Pepper oleoresin is a concentrated, resinous extract obtained by conventional solvent extraction
or supercritical fluid extraction. As the name implies, pepper oleoresin consists of a blend of the
essential oil, resinous matter of the spice and related compounds like the pungent alkaloid
piperine. Pepper oleoresin has a relatively full flavour profile characteristic of pepper as
compared to pepper oil. In Malaysia, there is no commercially run oleoresin extraction.
Green Pepper Sauce:
Green peppercorns are first ground to a puree and then blended with vinegar, salt, sugar or
other ingredients. Distinctly piquant with a natural fresh flavour, green pepper sauce is also
used as a dip for chips and fries.​

Brazil is a member of the IPC;
INTERNATIONAL PEPPER COMMUNITY
The International Pepper Community is an intergovernmental organization of pepper producing
countries. The Community now includes Brazil, India, Indonesia, Malaysia, Sri Lanka and
Vietnam as full members and Hainan Province (People's Republic of China) and Papua New
Guinea as an associate members.
We are representing in Brazil one of the largest and most reputed and reliable manufacturing
and export suppliers of Black and White Pepper dealing in export of spices. Our companies are
working hand in hand with the farmers and co-operatives.
We have our representatives in Rotterdam - Holland and Vietnam with the largest trading
centers of Spices.
Pepper Trade:
Centuries ago, pepper was rare. It grew in India, a fabled land so remote that by the time the
spice trickled into the Mediterranean, it was as valuable as gold. The ancient Romans were
mad for pepper, paying such exorbitant prices that the historian Pliny complained that “100
million sestertii a year,” all Rome’s wealth, was flowing towards the East.
When Alaric, King of the Visigoths, laid siege to Rome in 408 AD, he demanded a ransom of
gold, silver and 3,000 pounds of peppercorns. In the Middle Ages, peppercorns were the
measure of a man’s wealth and status. The rich kept their pepper in locked chests, bringing it
out for lavish banquets, using it to pay taxes, dowries, even bribes. A poor man was said to
have “no pepper.” Still to this day, the British use the term “peppercorn rent,” though in a
modern twist, it now means a small, purely symbolic rent such as the pound of pepper paid
annually to the Duchy of Cornwall.
In the sixteenth century, the lust for spices spurred the Age of Exploration. At a time when most
Europeans were subsisting on a straitened diet, an ounce of fragrant black pepper could

command as much as an ounce of gold. Vasco da Gama and other daring sea captains forged
perilous new routes to the East, seeking to break Venice’s grip on the fabulously lucrative spice
trade.
Waves of invaders—Portuguese, Spanish. English, Dutch, and French—vied for the regions
that later became India, Indonesia, Malaysia and Sri Lanka, shedding oceans of blood as they
assembled far flung colonial empires. By the end of the eighteenth century, America,
accidentally discovered when Columbus failed in his own quest for a route to the East Indies,
dominated the pepper trade. Its speedy clipper ships carried tons of pepper from Sumatra to
the port of Salem, creating vast new fortunes, one of which founded Yale University.
In the end, of course, colonialism collapsed, a victim of its own ruthlessness. A host of new
nation states arose in Asia, but by that time, the allure of spices was on the wane.
America is the world’s biggest importer of black pepper. Although the price fluctuates with
droughts and floods, a worldwide glut means that pepper sells for a pittance, at least in the
commodity market. Last year the U.S. imported 51 million kilos of whole black peppercorns at
an average price of just $1.59 per kilo, less than a nickel an ounce. No longer worth its weight
in gold, that ounce of pepper may still cost upwards of $2.00 by the time it reaches the
supermarket—for the consumer, a whopping 4,000 percent increase. ​
Pepper from Brazil
Brazilian Black, White and Pink Peppercorns
Brazil Stocks Position in 2015 Quantities Unit
Carry-over from 2014 (estimative): 2.500 MT
Crop Size 2015 (estimative 10% higher than
2014):
45.289 MT

Domestic Consumption (estimative): 7.000 MT
Exports from 01/2015 - 06/2015 (Official Value): 14.250 MT
Expected Carry-over (estimative) 3.500 MT
Balance to be exported until 12/2015 (estimative): 23.039 MT
)
Pepper, known as black gold, is an important commodity traded globally since ancient times.
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History of Pepper​
SPICES PAGES​
The black pepper plant grown in Brazil is different in organoleptic characteristics peculiar and
easily recognizable, including the odor and color of the pulp.
Using black pepper origin Brazil
The Brazilian pepper has an aromatic note particularly welcome in some Italian regions, so the
food industry prefers it for the production of fresh sausage.
This brand is not very spicy. Its pulp turns from yellow to greenish after grinding.
It is not recommended for the production of mortadella or salami, because of frequent
detachment of the pericarp, which can cause an unpleasant black -greenish mark on meat.
The loss of pericarp makes many berries appear peel-less and lighter-colored.

​
Commercially, the types of black pepper are identified by their origin, keeping common features,
such as flavor and pungency level. Brazilian peppers are less hot than the Asian varieties. They
are found in bunches coming from a creeping plant.
The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to
support them. Between three or four years after planting they commence fruiting and their
productiveness ends about the fifteenth year.​
Peppercorns all start out as green immature (unripe) fruit on the vine.
Some are harvested before maturity, treated or preserved while still green, to retain their color,
and are sold as green peppercorns.
Most of this early-harvested green fruit is dried (they turn dark), and sold as black peppercorns.
Other fruit on the vine is allowed to ripen to maturity to a deep red color. A few of these are sold
as red peppercorns, primarily in their countries of origin. However, the majority of the fully ripen
red fruit is harvested, dried (become black)and processed (soaked in water, held under running
water, or machined) to remove the dark outer coats and reveal inner light-beige colored kernels
that are sold as white peppercorns.
Other parameters if required must be confirmed with the Inspection Company upon buyer's
indications.​
Black pepper is the dried, unripe berry. The corns are wrinkled and spherical, about 5 mm (1/8
in) in diameter. Malabar and Tellicherry pepper are both considered top quality due to size and
maturity, with only 10% of the largest corns being graded as Tellicherry.

​
Black pepper contains about 3% essential oil, which component is named as hydrocarbons. The
pungent principle of the pepper is due to alkaloids in up to 5% concentrations. It contains an
alkaloid, piperine, which is a stimulating agent causing salivation and generation of gastric
juices, helping the digestion process.
Black pepper is used worldwide and can be employed for any kind of food, including sweets. Its
use is extended to seasonings mix, Arab, Moroccan and Ethiopian spices and zhoug, a spice
mix from Yemen (together with coriander), besides being a part of the French called Quatre
épices (four spices). The milled pepper is used in salads, sauces, cheeses, meats, and fish.
Grains are used for preserves and sausage filling.
The pepper is grown along the Amazon river in the state of Pará.
White pepper starts out the same as the black, but are allowed to ripen more fully on the vine.
The outer shell is then removed by soaking the berries in water until the shell falls off, or are
held under flowing spring water, yielding a whiter, cleaner pepper.

​
White pepper is much used for dishes not allowing ingredients to change their color, such as
white sauce, as well as in recipes needing more pungency. In vegetable preserves, used in
Grains.
The Pink Peppercorns (Schinus), was founded as a product for trade in 1992, it was at this time
that it was discovered that in fact these trees grew wildly on the whole coastal region of Brazil
as part of the Brazilian native vegetation. The state of Espirito Santo, where we are located at,
is the largest and first state to export the pink pepper throughout the world.
Pink Peppercorns have a sweet and mild taste, also very aromatic, not pungent like the regular
ripe pepper fruits.
Pink peppercorns have a brittle, papery pink skin enclosing a hard, irregular seed, much smaller
than the whole fruit. Pink Peppercorns are named after its color and shape, not because of the
flavor which is totally exotic and different from regular peppercorns, which have a red tone, but
a much more intensive pungency.
Today, Pink Peppercorns are commonly used in cuisines all around the world, and it has
become real trendy in all fine food flavors.

Peppercorns are, by monetary value, the most widely traded spice in the world, accounting for
20 percent of all spice imports in 2002. The price of pepper can be volatile, and this figure
fluctuates a great deal year to year; for example, pepper made up 39 percent of all spice
imports in 1998.By weight, slightly more chilli peppers are traded worldwide than peppercorns.
The​ International Pepper Exchange​ is located in​ Kochi, India​.
Global Scenario
The global production and trade of pepper is on the rise. Vietnam is the largest manufacturer
and trader of pepper in the global market. Indonesia, India, Brazil, Malaysia, Srilanka, Thailand
and China are among the top producers of pepper in the world. Singapore, Rotterdam and New
York are the largest trading centres of pepper.
​Pink Pepper Harvest

Call Us:
Brazil (55) 85.3063.3036 - (55) 85. 996.754.917
E-Mail:
info@brazil-trade-business.com
Address
Edifício Ocean Drive - Rua Ildefonso Albano 165 Sala 1901
Meireles, Fortaleza 60115-000 - Ceara, Brazil
Copyright © 2002 - 2017 Brazil Trade Business Group.
All rights reserved.​