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BLACK PEPPER

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Black Pepper has alot in Vietnam, Indonesia, Brazil. It is main spices in foods.
Black pepper has size 500g/l, 550g/l, 600g/l, 650g/l...

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STAR ANISE

Star Anise has in Northeast Vietnam. It is used in foods in India, Indonesia, Malaysia, Pakistan, Bangladesh...also in Medicial, Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of anti-influenza drug oseltamivir (Tamiflu). The Season is from March to April and August to Septemper Some specification of Star Anise: Whole Star Anise, Broken Star Anise, Star Anise oil, Star Anise powder.

CINNAMON(CASSIA)

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from related species, also referred to as "cassia" to distinguish them from "true cinnamon". Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice Cassia is the strong, spicy flavour associated with cinnamon rolls and other such baked goods, as it handles baking conditions well. Chinese cinnamon is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm (0.079–0.118 in) thick), as all of t...

SPICE NUTRITION

Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. Many spices, however, can contribute significant portions of micronutrients to the diet. Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients. One study found cumin and fresh ginger to be highest in antioxidant activity. These antioxidants can also act as natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food.

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Global Foods and Spices