Products - Spices
The Black Pepper, is one of the oldest known spices. The grains, dried and ground, are widely used in cooking in many countries. It has a strong flavor, slightly spicy, from a chemical compound called piperine.
The clove is a native tree of the Moluccas, Indonesia. Currently it is grown in other regions of the world, as the islands of Madagascar and Grenada.
In Brazil the largest clove producer region is the south of Bahia state, because of its hot and humid climate, favorable to the culture of this spice. The main producing locations are Valencia, Ituberá, Taperoá, Camamu and Nilo Peçanha. And also in the southwest city of Una.
It is mainly a family farming activity, this means mini and small producers, involving about 50,000 people.
The production of cloves in Brazil for several years varies between 4000-6000 tons. The harvest usually begins in October and lasts until the end of February.
Since ancient times this spice has been used in cookery, both in sweet as in salty dishes, and is very popular in various regions of the world. Also offers healing benefits due to its properties: analgesic, antibacterial, aphrodisiac, anesthetic, stimulant, antispasmodic, anti-inflammatory and antibiotic.
Samba International is a partner of regional cooperatives to certify the origin of products, with selected suppliers in each crop region, this ensures the quality of the cloves that are traded and exported.
It is a glabra plant, Apiaceae family, pink or lily, small and aromatic flowers, whose leaf, used as a seasoning or condiment, exudes characteristic odor. Originally from Japan, coriander was already known and used by the Egyptians, not as a seasoning, but as a medicinal plant (to him were attributed digestive properties, soothing and, when used externally to relieve pain of joints and rheumatism), besides having aphrodisiac effect.
It is a perennial plant, which can reach over 1 meter high. The dark green leaves are born from a hard stem, thick and underground (rhizome). The flowers are tubular, light yellow and appear in erect spikes.
Your underground stem is used as a spice since ancient times, in cooking and in the preparation of medicines.
The black species is stronger and is used in the preparation of gersal (sesame and salt), one of the basic seasonings of macrobiotic cuisine. The clear seed after roasted and ground yields a flour which turns into a paste known as tahine.