PRICKLY ASH PEPPER
Specification:
Botanical name: Zanthoxylum rhetsa
Cultivation method: Wild
Harvest season: Nov to Dec
Grade: Food grade
Process: Sun dry
Color: Natural color
Odour: Typical
Moisture: 13.5% max
Admixture: 1 % max
Packing: PP bag (net :5-10kg)
Shelf Life: Min 2 Years
110 $
Plant Description
Zanthoxylum pepper or prickly ash pepper is a spice that is harvested from the seeds from several plants that belong to the global genus Zanthoxylum in the family Rutaceae.
In China, Sichuan pepper is harvested from the seeds of Z. simulans, Z. bungeanum, or Z. armatum, collectivelly called Chinese prickly ash plants. In Japan, Sansho pepper is harvested from Z. piperitum, or the Japanese prickly ash pepper.
In Vietnam, prickly ash pepper is harvested from Zanthoxylum rhetsa, and is a major spice in northwestern Vietnamese cuisine.
Z. rhetsa, Indian prickly ash, is known as mắc khén in Vietnam. Z. rhetsa is a woody, straight tree with thorns on the trunk, feather-shaped leaves with serrated edges. Z. rhetsa tree has gray-white flowers in clusters. Its flowers have a very fragrant smell due to the essential oil of the tree. From September to November, the tree will bloom and bear fruits. The whole bunch of peppercorns are harvesteda and hung in the kitchens of local people in mountainous northwestern Vietnam. Commercial products are made from sun-dried seeds (3-4 days).This is probably the most common prickly ash pepper in Vietnam. Mắc khén pepper is described as having the aroma of orange zest, and mild pungent taste. The price of mắc khén pepper is also higher than other prickly ash peppers. Sometimes the seeds of other Zanthoxylum plants are also mislabeled as mắc khén pepper.
Zanthoxylum rhetsa, commonly known as Indian prickly ash, is a species of flowering plant in the family Rutaceae and occurs from Vietnam, China & India. It is a deciduous shrub or tree with cone-shaped spines on the stems, pinnate leaves with between nine and twenty-three leaflets, panicles of white or yellowish, male and female flowers, followed by spherical red, brown or black follicles.
Indian Prickly Ash is a shrub or tree that sometimes grows to a height of 26 m (85 ft). The plant is sometimes deciduous and has stems with thick, cone-shaped spines on the older stems. The leaves are 140–230 mm (5.5–9.1 in) long and pinnate, with nine to twenty three egg-shaped to elliptical leaflets. The flowers are arranged on the ends of branchlets, sometimes also in leaf axils, in panicles up to 150 mm (5.9 in) long. Flowering occurs in summer and the fruit is a spherical red or brown to black follicle 6–7 mm (0.24–0.28 in) wide
Indian Prickly Ash grows in rainforest and coastal thickets from sea level to an altitude of 200 m (660 ft), and is found in Vietnam & China, India.
The minorities people in northern of Vietnam use the woody pericarp of the tiny fruits as a spice, particularly with seafood dishes. The spice is known as “Mắc Khén” in Vietnamese, “triphal” in Marathi and “teppal” in Konkani – both words referring to the three lobes of the pericarp. The spice contains a chemical ingredient, sanshool, a local anesthetic that causes a tingling sensation on the tongue. Sanshool is also the main principle of Sichuan Pepper, which comes from the related species Zanthoxylum bungeanum and the Japanese/Korean pepper Zanthoxylum piperitum.
Store & Precaution:
Store in dry place.
Keep out of reach of children.
Specifications
PRODUCT SPECIFICATIONS
Product Name |
Prickly Ash Pepper |
Product Code |
MACK |
Batch No. |
MACK-1123 |
Manufacturer date |
11/2023 |
Expiry date |
11/2025 |
General Information
Product description |
The dried berries of the Prickly Ash Pepper. |
Botanical name |
Zanthoxylum rhetsa |
Country of origin |
Vietnam |
Product Classification |
Wild harvested |
Appearance/Colour |
Natural black berries |
Particle Size |
2-4mm |
Flavour/Odour |
Bitter, pungent and characteristic of Prickly Ash Pepper |
Foreign matters |
Not Detected |
Chemical Standards
Test |
Units |
Specifications |
Moisture |
% |
≤13 |
Ash Total |
% |
≤7 |
Acid Insoluble Ash |
% |
≤3 |
Microbiological Standards
Test |
Units |
Specifications |
Total Plate Count |
Cfu/g |
< 100,000 (cfu/g) |
E Coli |
Cfu/g |
<10 (cfu/g) |
Yeast and Mould |
Cfu/g |
<1000 (cfu/g) |
Coliforms |
Cfu/g |
<100 (cfu/g) |
Salmonella Sp |
Not Detected |
Not Detected |
Listeria |
Not Detected |
Not Detected |
Bacillus cereus |
Cfu/g |
100 (cfu/g) max |
Clostridium perfringens |
Cfu/g |
100 (cfu/g) max |
Staphylococcus aureus |
Cfu/g |
100 (cfu/g) max |
Pesticides & Herbicides |
Absent |
Absent |
Nutritional Information
Composition |
Units |
Quantity Per 100g |
Method of Analysis or Source of Information |
Energy |
g/100 g |
146 kcal |
USDA |
Protein |
g/100 g |
11.3g |
USDA |
Fat |
g/100 g |
8.9g |
USDA |
Carbohydrate |
g/100 g |
15.6g |
USDA |
Sodium |
mg/100 g |
73mg |
USDA |
Packaging Information
Packaging |
In carton box or PP bag |
Label Information |
Product Name, Batch Number, Manufacture date, Best before, Net Weight. |
Container capacity |
8 MT/20FCL; 17 MT/40HC |
Port of loading |
Hai Phong Port, Viet Nam |
Storage and Shelf Life Information
Storage Conditions |
Keep in dry, cool conditions away from direct heat and sunlight |
Shelf Life |
Best before 24 months from manufacture date |
Health and Safety Information
-
The product is manufactured, packaged, stored and shipped in accordance with HACCP – GMP.
-
The product is considered ‘Organic’ under the grown conditions.
-
The product is free from GMO and Purposeful Irradiation.
-
The product is free of Allergens.
MSDS
MATERIAL SAFETY DATA SHEET
(according to Regulation (EU) No. 1907/2006)
Product name: Prickly Ash Pepper
Number: MACK1123
1. IDENTIFICATION OF SUBSTANCE/PREPARATION & COMPANY.
Product name: Prickly Ash Pepper
Manufacturer/Supplier: Vietnam Essential Oil., JSC
Add: Bai Dai Village, Tien Xuan Commune, Thach That Dist, Hanoi City, Vietnam Emergency telephone: +84 903561868
Emergency Contact: Mr. Peter Tron
2. COMPOSITION / INFORMATION ON INGREDIENTS.
Definition/Botanical Origin: The Prickly Ash Pepper produced by sun dry of the fresh Zanthoxylum rhetsa berries original from Vietnam
Composition: 100% pure & natural
CAS No: 68855-99-2
FEMA: 2624
INCI Name: Zanthoxylum rhetsa Berries
3. HAZARDS IDENTIFICATION.
This product is not hazardous. Not dangerous for the environment.
H304 May be fatal if swallowed and enters airways
H315 Causes skin irritation
H317 May cause an allergic skin reaction
H319 Causes serious eye irritation
4. FIRST-AID MEASURES.
Inhalation: Remove from exposure site to fresh air. Keep at rest. Obtain medical attention.
Eye contact: Rinse immediately with plenty of water for at least 15 mins. Contact a doctor if symptoms persist.
Skin contact: Remove contaminated clothes. Wash thoroughly with soap & water, flush with plenty of water. If irritation persists, seek medical advice.
Ingestion: Rinse mouth out with water. Seek medical advice immediately.
Other: When assessing action take Risk & Safety Phrases into account (Section 15)
5. FIRE FIGHTING MEASURES.
Extinguishing media Use CO2, Dry Powder or Foam type Extinguishers, spraying extinguishing media to base of flames. Do not use direct water jet on burning material.
Special measures: Avoid vapour inhalation. Keep away from sources of ignition. Do not smoke. Wear positive pressure self-contained breathing apparatus & protective clothing.
Extinguishing procedures: Closed containers may build up pressure when exposed to heat and should be cooled with water spray.
6. ACCIDENTAL RELEASE MEASURES.
Personal precautions: Avoid inhalation & direct contact with skin & eyes. Use individual protective equipment (safety glasses, waterproof-boots, suitable protective clothing) in case of major spillages.
Environment precautions: Keep away from drains, soils, surface & groundwaters.
Cleaning up methods Remove all potential ignition sources. Contain spilled material. Cover for spillages: with an inert or non-combustible inorganic absorbent material, sweep up and remove to an approved disposal container. Observe state, federal & local disposal regulations.
7. HANDLING & STORAGE.
Precautions in handling: Apply good manufacturing practice & industrial hygiene practices, ensuring proper ventilation. Observe good personal hygiene, and do not eat, drink or smoke whilst handling.
Storage conditions: Store in tightly closed original container, in a cool, dry & ventilated area away from heat sources & protected from light. Keep air contact to a minimum.
Fire protection: Keep away from ignition sources & naked flames. Take precautions to avoid static discharges in working area.
8. EXPOSURE CONTROLS/PERSONAL PROTECTION.
Respiratory protection: Avoid breathing product vapour. Apply local ventilation where possible. Ventilation: Ensure good ventilation of working area.
Hand protection: Avoid all skin contact. Use chemically resistant gloves if required. Eye protection: Use safety glasses.
Work/Hygiene practices: Wash hands with soap & water after handling.
9. PHYSICAL & CHEMICAL PROPERTIES.
Appearance: Natural dried berries
Colour: Natural black
Odor: Having a characteristic
Density: Not applicable
Foreign matters: Not Detected
Moisture: 13% max
Volatile Oil: Min 1.0%
Additional information: Not applicable.
10. STABILITY & REACTIVITY.
Reactivity: It presents no significant reactivity hazards, by itself or in contact with water. Avoid contact with strong acids, alkali or oxidising agents.
Decomposition: Liable to cause smoke & acrid fumes during combustion: carbon monoxide, carbon dioxide & other non-identified organic compounds may be formed.
11. TOXICOLOGICAL INFORMATION.
According to current information, not classed as hazardous to health in normal industrial use.
12. ECOLOGICAL INFORMATION.
Biodegradability: Data not available
Precautions: Prevent surface contamination of soil, ground & surface water.
13. DISPOSAL CONSIDERATIONS.
Avoid disposing to drainage systems and into the environment. Seek expert advice.
14. TRANSPORT REGULATIONS.
Shipping by Road (ADR/RID): This product is not considered as dangerous goods
Shipping by Air (IATA) : This product is not considered as dangerous goods
Shipping by Sea (IMDG): This product is not considered as dangerous goods
Precaution: When shipping as non-bulk, this product can be shipped as Non Regulated.
Packing: Safety packing in HDPE or Aluminum drum
Label: Prickly Ash Pepper
15. REGULATORY INFORMATION. According to Directive 88/379/EEC
Hazards: Harmful
Symbols: n/a
Risk Phrases: Harmful if swallowed
Safety Phrases: If swallowed seek medical advice immediately and show the container / label
16. OTHER INFORMATION.
Cosmetics Directive – 7th Amendment – Not Restricted Check maximum usage levels for skin care products.
PACKAGING.
In carton box or PP bag
SHELF LIFE.
Best before 24 months from the date of manufacture.
Q.C. REQUIREMENTS.
In-line with general product specification. Always satisfy suitability for specific application.
The data provided in this material safety data sheet is meant to represent typical data/analysis for this product and is correct to the best of our knowledge. The data was obtained from current and reliable sources, but is supplied without warranty, expressed or implied, regarding its’ correctness or accuracy. It is the user’s responsibility to determine safe conditions for the use of this product, and to assume liability for loss, injury, damage or expense arising from improper use of this product. The information provided does not constitute a contract to supply to any specification, or for any given application, and buyers should seek to verify their requirements and product use.
Certificate of Analysis
CERTIFICATE OF ANALYSIS
No: 11/2023/MACK
Product Name |
Prickly Ash Pepper |
Product Code |
MACK |
Botanical name |
Zanthoxylum rhetsa |
Batch No. |
MACK1123 |
Manufacturer date |
11/2023 |
Expiry date |
11/2025 |
Origin |
Vietnam |
Part use |
Dried Fruit |
No |
Items |
Standards |
Results |
Test Methods |
1 |
Appearance |
The dried berries of the Prickly Ash Pepper. |
Conform |
Visual |
2 |
Color |
Natural black berries |
Conform |
Visual |
3 |
Odour |
Bitter, pungent and characteristic of Prickly Ash Pepper |
Conform |
Organoleptic |
4 |
Moisture |
13% max |
10% |
AOAC |
5 |
Heavy Metals |
≤15ppm |
<10ppm |
ICP-MS |
(Pb) |
≤3ppm |
<1.0ppm |
ICP-MS |
|
(As) |
≤2ppm |
<1.0ppm |
ICP-MS |
|
6 |
Microbiological Counts |
|
||
Total Plate Count |
< 100,000 (cfu/g) |
<50,000cfu/g |
FDA BAM 8th |
|
E Coli |
Absent/10g |
Absent/10g |
USP<2021> |
|
Yeasts |
<500 (cfu/g) |
<100 (cfu/g) |
FDA BAM 8th |
|
Moulds |
<500 (cfu/g) |
<100 (cfu/g) |
FDA BAM 8th |
|
Coliforms |
<100 (cfu/g) |
<50 (cfu/g) |
AOAC 991.14 |
|
Salmonella Sp |
Negative/25g |
Negative/25g |
FDA BAM 8th |
|
7 |
Pesticides & Herbicides |
Meets USP St |
Absent |
Meets Fed St |
Storage & Note:
-
Store in a cool and dry area. Keep away from strong light and heat.
-
This product is Non-GMO.
-
This product is not treated with ETO, nor is it Gamma irradiated
-
The product is free of Allergens.
Review
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