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In processing Black Pepper Crab, the ginger and orange ingredients function to remove the strong smell or aroma of the crab so that the black pepper will taste stronger, especially when added with the presence of other spice boosters such as Chilli, Paprika, Garlic.  Black Pepper Crabs are very popular in Singapore because of their spicy and savory taste, their distinctive fragrance and very exclusive taste. We project this season to be a battering ram for menus that are too familiar to the public.

Seasoned Black Pepper Crab

  • · sighting: Reddish Orange

    · Flavor: spicy

    · Humidity: 7% Max

    · mesh: 10-14 Meshes

    · Arsenic(US): Not more than 1 ppm

    · leads: Not more than 2 ppm

    · copper(Cu): Not more than 20 ppm

    · Total plates Count: < 1.0 X 10^5 cfu/g

    · Total Coliforms Count: 50MPN/g

    · Recommendation storage: Ambient (10C - 25C) and dry conditions

    · Period Save: 12 Months (Storage below 180C) / 9 Months

    · Country Origin: Indonesia

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