PT PASCA – Indonesian Spices & Forest Commodities Exporter

Cloves

Cloves are the dried flower buds of the Syzygium aromaticum tree. Known for their strong, warm, and spicy aroma, cloves are widely used in culinary applications, pharmaceuticals, and essential oil production.

Cloves Lalpari Grade

High-quality cloves with uniform size, rich brown color, and strong aroma. Ideal for premium spice blends, extraction, and export markets requiring top-grade quality.

Cloves FAQ Grade

Standard-quality cloves suitable for general food processing, grinding, and industrial use. Clean and consistent for cost-effective applications.

Inquire about Cloves

Clove Stems

Clove stems are the dried flower stalks of the Syzygium aromaticum tree—the small stems that connect each clove bud to the branch of the clove flower cluster. After harvesting the cloves, these stems are separated, cleaned, and dried. They contain a mild clove aroma and are commonly used for grinding, extraction, and essential oil distillation as a cost-effective clove by-product.

Inquire about Clove Stems

Nutmeg

Nutmeg is the aromatic seed of the Myristica fragrans tree, a tropical evergreen originally from the Spice Islands of Indonesia. Known for its warm, sweet, and distinctive flavor, nutmeg is widely used in food, beverages, cosmetics, and traditional remedies.

Nutmeg with shell

Whole nutmeg naturally sun-dried with its shell intact to preserve aroma, flavor, and shelf life. Ideal for export, grinding, and further processing.

Nutmeg without shell

Clean, de-shelled nutmeg with strong aroma and consistent quality. Ready for direct use in spice blends, food manufacturing, and packaging.

Inquire about Nutmeg

Mace

Mace is the dried lacy covering (aril) that surrounds the nutmeg seed from the Myristica fragrans tree. Naturally bright red when fresh and turning golden to orange when dried, mace offers a warm, aromatic, and slightly sweet-spicy flavor. It is widely used in premium spice blends, bakery, sauces, beverages, and essential oil production.

Inquire about Mace

Black Pepper

Black pepper is the dried unripe fruit of the Piper nigrum vine, one of the world’s most widely used spices. Harvested when the berries are still green, then sun-dried until they turn black and wrinkled, black pepper delivers a sharp, pungent heat and strong aroma. It is commonly used in culinary applications, food processing, spice blends, and extraction.

Inquire about Black Pepper

White Pepper

White pepper is produced from fully ripe berries of the Piper nigrum vine. After harvesting, the outer skin of the pepper berries is removed through soaking and washing, leaving the clean white inner seed. With a smoother, milder heat and a more delicate aroma compared to black pepper, white pepper is widely used in soups, sauces, seasonings, and food processing where a light color and refined flavor are preferred.

Inquire about White Pepper

Long Pepper

Long pepper is the dried fruit of the Piper longum plant, an ancient spice native to India and Southeast Asia. Shaped like small catkins and naturally dark brown when dried, long pepper offers a warm, earthy, and slightly sweet heat—stronger and more complex than regular black pepper. It is commonly used in traditional medicine, spice blends, pickling, and culinary applications that require deep, aromatic flavor.

Inquire about Long Pepper

Cubeb Pepper

Cubeb pepper is the dried berry of the Piper cubeba plant, native to Indonesia and commonly known as “tailed pepper” because of its small stalk attached to each berry. It has a warm, peppery taste with hints of camphor and citrus, offering a unique aromatic profile distinct from black pepper. Cubeb pepper is widely used in traditional medicine, spice blends, perfumery, and flavoring for specialty foods and beverages.

Inquire about Cubeb Pepper

Cardamom

Cardamom is the dried fruit (capsule) of the Elettaria cardamomum plant, known as the “Queen of Spices.” Native to South and Southeast Asia, cardamom has a naturally fresh, sweet, and aromatic flavor with hints of citrus and eucalyptus. It is widely used in culinary applications, beverages, confectionery, traditional medicine, and premium spice blends.

Inquire about Cardamom

Malva Nut

Malva nut is the dried seed of the Scaphium affine tree, commonly found in Southeast Asia. The seeds are dark brown, oval-shaped, and known for their unique ability to swell significantly when soaked in water. Traditionally used in herbal drinks, desserts, and natural remedies, malva nut is valued for its cooling properties, soothing effect on the throat, and digestive benefits.

Inquire about Malva Nut

Betelnut

Betelnut, also known as areca nut, is the seed of the Areca catechu palm tree, widely grown across Southeast Asia. The nut is naturally hard, fibrous, and rich brown in color with a distinctive marbled pattern when cut. Betelnut is commonly used in traditional chewing practices, herbal preparations, and various industrial applications.

Betelnut Whole

Whole, dried areca nuts selected for uniform size and clean appearance. Suitable for traditional use, further processing, cutting, or industrial applications.

Betelnut Split

Betelnuts that have been cut into halves or quarters to show their natural marbled pattern. Ideal for chewing, extraction, or processing where ready-to-use form is preferred.

Inquire about Betelnut

Damar Batu

Damar Batu is a natural fossilized resin collected from the Shorea tree species found in Southeast Asian forests. Formed over decades beneath the forest floor, this hard, amber-to-brown resin is valued for its natural aroma, clarity, and durability. Damar Batu is widely used in incense production, varnishes, paints, polishing materials, and various industrial applications that require high-quality natural resin.

Inquire about Damar Batu

Spice Up the Future

From the highlands of Sumatra to the world

Spices We Bring to the World

Know your spice