Oceo Globe

08/08/2020

Ceylon Black Pepper available
Vol : 10 Tons
Quality : 550 GL
Dust free and cleaned
Price Rs600 per KG

Offer valid till Sunday

01/08/2020

10/07/2020

Ceylon Pepper, Spices by Oceo Globe

09/07/2020

CEYLON NUTMEG FROM SRI LANKA

Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae. Myristica fragrans is, in fact, the only tree in the world that produces two separate spices. The fruit contains a hard pit, which is a nutmeg, while the lacy red membrane which surrounds it is called mace. Nutmeg, a perennial evergreen spice tree, is native to the Moluccas in East Indonesia. From ancient times, Nutmeg has been a highly prized spice for its numerous culinary and other applications. Sri Lankan nutmeg and mace suppliers export whole nutmeg, nutmeg essential oil, and ground nutmeg and mace to global markets.

The fruits are fleshy and broad with longitudinal ridges along their circumference. During ripening, the fruit’s colour changes to yellow, and the pericarp is split into two halves exposing the seeds. The shiny seeds are covered by a red aril. The flavour of mace is softer and fruitier than that of nutmeg and is used in delicately flavoured recipes. It consists of essential oils, which give out its distinct flavour and aroma.

09/07/2020

CEYLON CLOVE FROM SRI LANKA

Prized for its distinct flavour and aroma, and also for its medicinal qualities, cloves are the immature buds of the evergreen tree Syzygium aromaticum , also known as Eugenia caryophyllus of the Myrtaceae family. A fully grown clove tree is about 15-20 metres tall and has smooth grey bark. Ceylon Clove is notably richer in oil than the clove varieties produced elsewhere in the world.

09/07/2020

CEYLON PEPPER FROM SRI LANKA

Hailed as the king of spices, pepper, the most consumed spice in the world, is taken from the berries (or from ‘drupes’ to use its exact botanical name) of the plant Piper nigrum which is native to the Malabar Coast in the Indian state of Kerala. Sri Lanka produces and exports black pepper but Sri Lankan black pepper suppliers satisfy only 2% of the global demand for pepper.

Ceylon Pepper is particularly favoured worldwide as it is quite rich in piperine, the alkaloid which lends it a distinct pungency. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a ‘hot’ cooking spice and seasoning. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency. Extracts of black pepper - Piperine, oleoresin and essential oil- are also extracted from the whole drupes, and have applications as both spice and flavouring agents in the food industry, and also major industrial applications in the perfumery and the pharmaceutical industry.

Depending on the time of harvest and the post-harvest process, there can be different types of pepper: green pepper, black pepper, red pepper and white pepper. For black pepper, the Piper nigrum berries are harvested when green and slightly immature, then it’s blanched and sun-dried. This makes it very rich in essential oil. The black colour results from the oxidation that occurs during drying.