Black Pepper(Hei Hu Jiao) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 7% Quality: first-class, common, bad, or under
White Pepper(Bai Hu Jiao) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 7% Quality: first-class, common, bad, or under
Star Anise(Ba Jiao) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 10% Quality: first-class, common, bad, or unde
Star Anise Broken(Ba Jiao) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 10% Quality: first-class, common, bad, or unde
Black Cardamom(Cao Guo) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Clove(Ding Xiang) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Cinnamon Yellow (Gui Pi) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Cinnamon Brown (Gui Pi) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Fennel (Hui Xiang) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Bay Leaf (Xiang Ye) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under
Cumin (Zi Ran) Aroma: flavor, chili Crop: new and current crop Keeping Condition: in dry and cool place Moisture: max 5% Quality: first-class, common, bad, or under