PT. ODESSA NIAGA PERKASA

PRODUCT CATALOG

Through Spices on to the World In order to keep PT. Odessa Niaga Perkasa developing more as a trading

company that is not only bring other country potential product to Indonesia,

we also wants to introduce Indonesia potential product to the world, by making

corporation with our sister company PT. MB Plus Agro which their core

business in agriculture, spices and essential oil, the product that since a long

time be one of Indonesian most well known production.

With this opportunity wide open for our company, in early 2014 with start to

open new scope of business that focusing on selling spices and essential oil to

international market, through the production of our own sister company PT.

MB Plus Agro.

after developing this new business and the respond from the market also

greater that we expected we are now officially launch Odessa Spices as one of

our product originally from Indonesia, also as one of our effort in introducing

Indonesian capabilities of serving demand from all around the world.

Managing Director Faratodi Salahuddin

SPICES INSIDE

NUTMEG

CLOVES

CINNA MON

PEPPER LEAVES

GINGER

Grade/Type

Nutmeg ABCD, whole Nutmeg SS (Sound Shrivels)

Product number

- -

Place of origin

Indonesia Indonesia

Condition

Unshelled, organic, or conventional Unshelled, organic, or conventional

Texture and flavour

Hard and slightly warm taste Shrivelled and slightly warm taste

Odour description

Light, fresh, and characteristic Fresh, characteristic pleasant fragrance

Colour and appearance

Beige/brown Beige/brown

Moisture

10% max 10% max

Impurity

- -

Processing type

Main component

Essential oil (7-8,5%) Essential oil (7-8,5%)

Production capacity

30MT/month or can be more at harvest season

30MT/month or can be more at harvest season

Maximum container

20 ft. FCL (15MT) or 40 ft. FCL (30/32MT)

20 ft. FCL (15MT) or 40 ft. FCL (30/32MT)

Packaging

25kg and 50kg jute bags 25kg and 50kg jute bags

Storage suggestion

Store in tight full containers in a cool and dry place protected from direct

sunlight

Store in tight full containers in a cool and dry place protected from direct

sunlight

Nutmeg Our nutmeg is tested by HPLC on the presence of aflatoxin and ochratoxin.

Our offer includes:

*All nutmeg products are also available as organic products

Grade/Type

Nutmeg Cracked Maces

Product number

- -

Place of origin

Indonesia Indonesia

Condition

Unshelled, organic, or conventional Unshelled, organic, or conventional

Texture and flavour

Broken Elongated, soft

Odour description

Fresh, characteristic pleasant fragrance

Pungent and intense

Colour and appearance

Beige/brown Orange-amber yellow

Moisture

- -

Impurity

- -

Processing type

Main component

Essential oil (7-8,5%) Essential oil (7-10%)

Production capacity

30MT/month or can be more at harvest season

30MT/month or can be more at harvest season

Maximum container

20 ft. FCL (15MT) or 40 ft. FCL (30/32MT)

20 ft. FCL (15MT) or 40 ft. FCL (30/32MT)

Packaging

25kg and 50kg jute bags 20kg in cartons bag, 30kg in PP bag, or as required by buyer

Storage suggestion

Store in tight full containers in a cool and dry place protected from direct

sunlight

Store in tight full containers in a cool and dry place protected from direct

sunlight

*All nutmeg products are also available as organic products

Grade/Type

Product number

-

Place of origin

Indonesia

Condition

Whole, hand selected, organic, or conventional

Texture and flavour

Hard and slightly warm taste

Odour description

Characteristic and aromatic

Colour and appearance

Reddish brown

Moisture

14% max

Admixture

1% max

Size

50-100mm

Main component

Essential oil (0-10%)

Production capacity

30MT/month or can be more at harvest season

Maximum container

20 ft. FCL (15MT) or 40 ft. FCL (30/32MT)

Packaging

25kg and 50kg PP bags-

Storage suggestion

Store in tight full containers in a cool and dry place protected from direct sunlight

The strongest of all the aromatic spices. Cloves require a warm humid climate, preferring an ocean

view. They are used at fairly low levels, but in a wide range of products such as: sweet baked

goods, sausages, lunch meat, soups, dressings, relishes and casserole-type preparation, from

baked beans to pot roast.

Cloves

Cinnamon

Grade/Type

A (cut) A (bale)

Description

Single curled thick sticks Single curled thick sticks

Product number

- -

Place of origin

Indonesia Indonesia

Condition

Stick, cut Stick, bale

Texture and flavour

Warm, sweet, and pungent Warm, sweet, and pungent

Odour description

Characteristic and aromatic Characteristic and aromatic

Colour and appearance

Light brown Light brown

Moisture

14% max 14% max

Admixture

1% max 1% max

Size

Cuts are in difference sizes. Example 3-10cm

14-18 mesh

Main component

Essential oil (2-2,5%) Essential oil (2-2,5%)

Production capacity

10-11MT/month or can be more at harvest season

15MT/month or can be more at harvest season

Maximum container

20 ft. FCL (10-11MT) or 40 ft. FCL (22/24MT)

20 ft. FCL (7-8MT) or 40 ft. FCL (17-18MT)

Packaging

Cut sticks are packed in 1kg plastic packets, put into 20kg or 25kg strong

corrugated cartons

in bale form 25kg or 50kg, covered with PP and gunny/jute

Storage suggestion

Recommended storage temperature is between 15-19°C and relative humidity

is between 50-60%. Cassia attracts insects due to its sweetness hence it is

required to fumigate this spice regularly and store in clean dry place

Recommended storage temperature is between 15-19°C and relative humidity

is between 50-60%. Cassia attracts insects due to its sweetness hence it is

required to fumigate this spice regularly and store in clean dry place

Cinnamon

Grade/Type

AA (cut) AA (bale)

Description

Double curled thin sticks Double curled thin sticks

Product number

- -

Place of origin

Indonesia Indonesia

Condition

Stick, cut Stick, bale

Texture and flavour

Warm, sweet, and pungent Warm, sweet, and pungent

Odour description

Characteristic and aromatic Characteristic and aromatic

Colour and appearance

Light yellow brown Light brown

Moisture

14% max 14% max

Admixture

1% max 1% max

Size

Cuts are in difference sizes. Example 7-12cm

30-60cm

Main component

Essential oil (2-2,5%) Essential oil (2-2,5%)

Production capacity

10-11MT/month or can be more at harvest season

15MT/month or can be more at harvest season

Maximum container

20 ft. FCL (10-11MT) or 40 ft. FCL (20/22MT)

20 ft. FCL (7-8MT) or 40 ft. FCL (17-18MT)

Packaging

Cut sticks are packed in 1kg plastic packets, put into 20kg or 25kg strong

corrugated cartons

For wholesale export the quills are packed in compact cylindrical bales of

50kg and wrapped in jute cloth

Storage suggestion

Recommended storage temperature is between 15-19°C and relative

humidity is between 50-60%. Cassia attracts insects due to its sweetness hence it is required to fumigate this spice regularly and store in clean dry

place

Recommended storage temperature is between 15-19°C and relative humidity is between 50-60%. Cassia attracts insects due to its sweetness hence it is required to fumigate this spice regularly and store

in clean dry place

Cinnamon

Grade/Type

Korinci A Broken Cleaned Korinci B Broken Cleaned

Description

- -

Product number

- -

Place of origin

Indonesia Indonesia

Condition

Broken, cut, and washed Broken, cut, and washed

Texture and flavour

Warm, sweet, and pungent Warm, sweet, and pungent

Odour description

Characteristic and aromatic Characteristic and aromatic

Colour and appearance

Yellow brownish Reddish yellow

Moisture

14% max 14% max

Admixture

1% max 1% max

Size

30-60cm 30-60cm

Main component

Essential oil (2-3,5%) Essential oil (1-2%)

Production capacity

14MT/month or can be more at harvest season

14MT/month or can be more at harvest season

Maximum container

20 ft. FCL (14-15MT) or 40 ft. FCL (26-27MT)

20 ft. FCL (14-15MT) or 40 ft. FCL (26-27MT)

Packaging

25kg or 50kg in PP bag For wholesale export the quills are packed in compact cylindrical bales of 50kg and

wrapped in jute cloth

Storage suggestion

Recommended storage temperature is between 15-19°C and relative

humidity is between 50-60%. Cassia attracts insects due to its sweetness hence it is required to fumigate this spice regularly and store in clean dry

place

Recommended storage temperature is between 15-19°C and relative humidity is between 50-60%. Cassia attracts insects

due to its sweetness hence it is required to fumigate this spice regularly and store in

clean dry place

Grade/Type

A Cleaned

Style

Dried

Product number

-

Place of origin

Indonesia

Processing type

Raw

Texture and flavor

-

Drying Process

Sun cure and steam dried

Colour and appearance

Black

Moisture

11-12% max

Admixture

1% max

Size/Shape

Granule

Main component

Essential oil (2-3,5%)

Production capacity

14MT/month or can be more at harvest season

Maximum container

20 ft. FCL (14-15MT) or 40 ft. FCL (26-27MT)

Packaging

25kg or 50kg in woven sack

Black pepper

Grade/Type

A Cleaned

Style

Dried

Product number

-

Place of origin

Indonesia

Processing type

Raw

Texture and flavour

-

Drying process

Sun cure and steam dried

Colour and appearance

White

Moisture

11-12% max

Admixture

1% max

Size/Shape

Granule

Main component

Essential oil (2-3,5%)

Production capacity

14MT/month or can be more at harvest season

Maximum container

20 ft. FCL (14-15MT) or 40 ft. FCL (26-27MT)

Packaging

25kg or 50kg in woven sack

White Pepper

USES: Highly valued as seasoning in southern and west-coast Indian cooking, and

Sri Lankan cooking. Especially in curries, usually fried along with the chopped onion in the first stage of the preparation.

As anti-diabetic properties Stops Diarrhea Cure Gastrointestinal problems Antioxidant properties Fights cancer Lowers bad cholesterol levels Good for hair growth and eyesight Fight bacterial and fungal infections Help protect liver Paste of leaves treats burns, bruises, and insect bites

LEAVES

CURRY LEAVES Curry leaves are used in many dishes in India and neighbouring countries. Often used in curries, the

leaves are generally called by the name 'curry leaves,' although they are also literally 'sweet neem leaves' in most Indian languages (as opposed to ordinary neem

leaves which are very bitter

FRESH DRIED POWDER

When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol

BAY LEAVES

USES: The spice contains many notable plants

derived compounds, minerals and vitamins

that are essential for optimum health

Fresh leaves are very rich source of vitamin-

C

fresh leaves and herb parts are very good in

folic acid, Folates are important in DNA

synthesis and when given during the peri-

conception period, they can help prevent

neural tube defects in the baby

Bay leaves are an excellent source of

vitamin A, Vitamin A is a natural antioxidant

and is essential for healthy visual sight

The spice is indeed a very good source of

many vitamins such as niacin, pyridoxine,

pantothenic acid and riboflavin. These B-

complex groups of vitamins help in enzyme

synthesis, nervous system function, and

regulating body metabolism

VARIETY AVAILABLE

LEAVES

FRESH DRIED POWDER

Bay leaf refers to the aromatic leaves of several plants used in cooking. bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste.

G I N G E R

Red Ginger

It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.

Elephant Ginger

Ginger has been promoted as a cancer treatment "to keep tumors from developing," ginger was also found to be more effective than placebo for treating nausea caused by seasickness, morning sickness, and chemotherapy

PROPERTIES OF GINGER Useful for bowel disorders, gas

relief, sensitive digestive tracts and cleansing the colon

The spicy components active the flow of saliva and the production of digestive juices

Fights inflammation, circulatory problems, arthritis and fever

Reduces joint and muscle paint, both internally and topically

Effective antimicrobial agents for sores and wounds

Stimulates the heart and circulatory systems

Protects the liver and stomach