PT. Odessa Niaga Perkasa is a trading company that imports and exports spices from Indonesia. It has partnered with its sister company PT. MB Plus Agro, which produces spices and essential oils, to export these Indonesian products internationally under their new brand "Odessa Spices". The catalog introduces several popular Indonesian spices they offer for sale internationally, including nutmeg, cloves, cinnamon, black pepper, white pepper, and curry leaves. It provides details on the grades, origins, characteristics, packaging and storage requirements for each spice.

1. PT. ODESSA NIAGA PERKASA
PRODUCT
CATALOG

2. 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

3. SPICES INSIDE
NUTMEG
CLOVES
CINNA
MON
PEPPER
LEAVES
GINGER

4. 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

5. 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

6. 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

7. Cinnamon

8. 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

9. 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

10. 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

11. 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

12. 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
WhitePepper

13. 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

14. 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.

15. 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