Product

Mace

Mace is the dried lacy covering (aril) of the nutmeg seed, offering a more delicate and slightly sweeter aroma than nutmeg itself. This reddish, thread-like spice is prized for its warm, rich flavor and is widely used in culinary dishes, especially in baking, sauces, sausages, and spice blends. 

Mace is also popular in the production of cosmetics and traditional medicines due to its aromatic and therapeutic properties. Sourced primarily from Indonesia, mace is carefully harvested, sun-dried, and graded to ensure premium quality. It is available in whole (blade) or ground form, packed securely to preserve freshness and potency.

Specifications:

• Type: Dried Mace (Whole Blade or Ground)
• Color: Reddish orange to yellowish brown
• Moisture Content: Max 12%
• Impurities: Max 0.5%
• Ash Content: Max 3%
• Oil Content: Min 7%
• Aroma: Warm, aromatic, slightly sweet
• Packing: PP Bag / Jute Bag / Vacuum Pack, 10–25 kg
  Shelf Life: 12–24 months in dry, cool conditions
• Usage: Culinary, bakery, spice blends, pharmaceuticals, cosmetics

Nutmeg

Nutmeg is a fragrant spice derived from the seed of the Myristica fragrans tree, native to Indonesia. Known for its warm, slightly sweet flavor and rich aroma, nutmeg is widely used in culinary applications, baking, beverages, and traditional medicine. Its essential oils also make it valuable in the cosmetics and pharmaceutical industries. Indonesia is one of the world’s leading producers of premium-quality nutmeg, highly sought after in global markets for its distinctive taste and natural purity.

Specifications:

• Type: Whole / Broken / Ground Nutmeg

• Moisture: Max 12%

• Aflatoxin: Below 5 ppb

• Volatile Oil Content: Min 6–8%

• Purity: 99% Min

• Admixture: Max 1%

• Packaging: 25/50 kg PP or jute bags, or customized upon request

• Certifications: HACCP, Halal, Phytosanitary, Certificate of Origin, SGS (on request)

White Pepper

White pepper is produced from the berries which are plucked when they have reached their full maturity and are deep red in colour. After being plucked, they are soaked in water for a couple of days after which the red skin is removed so what is left is the white inner core.

White pepper adds a touch of elegance to dishes with its light-cream-whiteish-color and mild sweet flavor, followed by subtle heat undertones. Typically considered milder in flavor than black pepper, white pepper will excellently use for cream sauces, soups, potatoes, pasta and any light-colored recipes.

White Pepper Specifications:

• Moisture: Max 12%

• Piperine Content: 5–8%

• Purity: Min 99%

• Packaging: 25/50 kg PP bags, jute bags, or customized

• Certifications: HACCP, Halal, Phytosanitary, CoO, SGS (on request)

Black Pepper

Pepper is known as the “King of Spice”. Pepper is an essential spice that can enhance the taste of any dishes especially in western country. Black pepper comes from several species of a vinous perennial climber, which thrives best in humid rainy tropical regions. The spice is the fruit, called peppercorns.

Black pepper has a strong spicy aroma and taste. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. This strong flavor will perfectly deal with steak and any other meaty recipes.

Specifications:

• Moisture: Max 12%

• Piperine Content: 5–8%

• Purity: 99% min

• Packaging: 25/50 kg PP bags, jute bags, or customized packaging upon request

• Certifications: HACCP, Halal, Phytosanitary, Certificate of Origin, SGS (on request)

Cloves

Clove is Indonesia native plant. Clove is the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Clove is commonly used as a spice flavoring. Besides, it is also used as fragrance in consumer products such as toothpaste, soap, and cosmetic.

As a spice flavoring, clove has a unique taste. It is widely used in the cuisine of Asian, African, Mediterranean, and Middle East countries, by giving flavor to meats (such as baked ham), curries, and marinades, as well as fruit (such as apples and pears).

Cloves Specifications:

• Moisture: Max 12%

• Admixture: Max 1%

• Headless Cloves: Max 2%

• Color: Brown to dark brown

• Purity: Min 99%

• Packaging: 10/25/50 kg PP/jute bags or customized

• Certifications: HACCP, Halal, Phytosanitary, CoO, SGS (on request)