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WORLD & ANATOLIAN SPICES

Spices

Sourced from the world’s finest origins and fertile Anatolian basins, high-density whole and ground black pepper (500-550 g/l), oregano, cumin, and specialty pepper varieties.

Spices WORLD & ANATOLIAN SPICES
HIGH ESSENTIAL OIL & PURITY
Origin & Region Black Pepper (Whole/Ground), Oregano, Cumin, Red Pepper Flakes, Isot Pepper, Mint, Coriander, Sumac
Density & Caliber Whole Black Pepper: 500 g/l, 550 g/l, 570 g/l | Ground Powder: 40 - 80 Mesh
Essential Oil & Piperine Piperine: Min 4.0% - 6.0% | Essential Oil: Min 2.0% - 3.0% ml/100g
Moisture Level Max 10% - 12% (Long-Term Aromatic Stability)
Shelf Life & Storage 24 - 36 Months (Dry, Dark, Cool Storage)
Quality Certificates BRCGS Grade A, ISO 22000, FSSC 22000, Steam Sterilized (HTST), Halal, Kosher
WhatsApp Export Line
  • Private Label branding and barcoded packaging support for supermarket chains
  • Bulk export options in 5kg, 10kg, and 12.5kg telescopic cartons
  • Regular container shipments to 45+ countries with end-to-end export logistics management
UV Aflatoxin Screening
Laser & X-Ray Inspection
100% Sun-Dried

Raw spices gathered from domestic agricultural basins or imported origins are cleaned of dust, stones, and light foreign particles using vibrating screens and gravity separators.

Sterilized in high-temperature steam towers (HTST) to completely eliminate microbiological load (Salmonella, E. coli) without losing aroma, our spices are ground in water-cooled stainless steel mills and packed in hygienic barrier bags.

01

Gravity & Air Cleaning

Removal of stones, foreign materials, and empty seeds on gravity tables and destoners.

02

Steam Sterilization (HTST)

Steam elimination of micro-organisms while preserving natural color and aroma.

03

Cryogenic Milling

Milling to desired mesh sizes in temperature-controlled mills without burning essential oils.

04

X-Ray & Barrier Packaging

Strong magnets and metal detector screening followed by airtight kraft bagging.

Technical specifications of our black pepper and key export spices:

Size No Caliber Description Pieces / Kilogram Recommended Use
Whole Black Pepper 550 g/l (3.0 - 4.5 mm) Piperine: Min 4.5% Pepper Mill Refill, Meat Marinades & Bulk Export
Ground Black Pepper 40 - 60 Mesh Fine Powder Piperine: Min 4.0% Deli Meats, Soups, Seasoning & Food Processing
Cracked Black Pepper 10 - 20 Mesh Granules High Visual Impact Steak Crusting, Salami, Sausages & Visual Coating
Aegean Oregano Essential Oil: Min 2.5% Rich in Carvacrol Sauces, Pizza, Mediterranean Dishes & Seasonings
Anatolian Cumin Essential Oil: Min 2.0% Intense Aromatic Profile Meatball Mixes, Charcuterie & Canned Food Industry
Silk Chili Flakes & Urfa Isot Oiled / Non-Oiled Varieties Natural Capsaicin Traditional Seasoning & Culinary Retail Packaging

Aroma-locking and moisture-resistant export packaging:

Packaging Type Weight / Volume Carton & Pallet Standard Container Capacity
Multi-Ply Kraft Bag 20 kg, 25 kg Export Bags Euro Palet 40ft HC: ~22,000 kg
Glass Jar with Grinder Cap 50g, 100g, 150g Grinder Cap 12 Pack Master Carton 40ft HC: ~18,000 kg
PET Spice Container / Jar 250g, 500g, 1kg Dual-Flap Lid Master Carton 40ft HC: ~19,000 kg
Big-Bag / Bulk Bag 500 kg - 1000 kg Industrial Food Processing 40ft HC: ~21,000 kg

Nutritional values per 100 grams of black pepper:

Nutrient Amount Per 100 g Recommended Daily Allowance (RDA)
Energy 251 kcal / 1050 kJ 13%
Carbohydrate 64.0 g 25%
Dietary Fiber 25.3 g 101%
Protein 10.4 g 21%
Total Fat 3.3 g 5%
Calcium 443 mg 44%
Iron 9.7 mg 69%
Magnesium 171 mg 46%
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