Pepper

We don’t take the term “black gold,” lightly. With a farm level sourcing network managed in-origin by our pepper experts and two estates in Vietnam and Brazil, we can ensure supply quality and product security from field to factory.

Black Pepper

The most traded spice in the world, black pepper is the dried fruit of the pepper plant and is used to flavor a variety of applications. The unripe berries of the pepper plant are picked when turning yellow and immediately dried after harvest with the skin on. As it dries, enzymes in the berries cause the skin to turn black and wrinkly.

White Pepper

A milder form of pepper, with a lightly fermented aroma and taste, white pepper is grown on the same vine as black pepper. However, white pepper differs because it is made from peppercorns that are picked ripe and processed to remove the outer skin, leaving behind a smooth white finish on the berry. White pepper tastes bright and sharp and slightly more herbaceous than black pepper.

Single Estate Pepper

Fuelled by a passion for the kind of consistency and specialization only guaranteed from a single source, we sought the world’s best locations to nurture and grow our single varietals of pepper. 

Read ofi news

Events Jun 5, 2023

See you at Summer Fancy Food?

We are excited to be represented by our deZaan team, one of our legacy cocoa brands, at the 2023 Summer Fancy Food Show on June 25-27, 2023 at the Javits Center in NYC. deZaan offers a range of cocoa powders designed for chefs and artisans and made with the finest cocoa ingredients available. The range showcases the full spectrum of what cocoa powder can deliver with its complex range of flavor profiles, colors and technical properties. Explore the endless possibilities of cocoa. 

Articles May 22, 2023

The colorful ingredients taking over our plates in 2023

The trend for bold colors and flavors in food and beverages is rising this year. With consumers increasingly exposed to an array of global food trends, including a wide range of exotic flavors and colors, many are becoming more experimental. At the same time, confectionery products, treats, and snacks are often a moment of fun and relaxation in consumers’ daily lives, so they can be a great opportunity for experimenting with new and exciting shades. 

Articles May 8, 2023

Employee Spotlight: Sydney Valla, eCommerce Operations Manager, North America

Sydney Valla was an undergrad at Fresno State when she first discovered ofi (olam food ingredients) at a career fair. They were passing out tomato-shaped stress balls and recruiting new grads for a management trainee program. She signed-up for an interview and the rest is her-story.

 

What motivates you when you wake up and come into work?

 

My team! There are six of us who are 100% dedicated to the Spices eCommerce business and we have a combined 35+ years’ experience at ofi. Together, we work to be a solution provider for new and existing customers, put in place processes to help the business grow and overcome any challenges that are thrown our way.

 

Anything you’d like to add to help others succeed?

 

Being in numerous different positions throughout my career (supply chain, product line, sales) has made me a more well-rounded employee and allowed me to view problems from many different angles to find better solutions. I’m glad that I joined a company that offered career growth and expansion. Being a sponge during the early stages of my career allowed me to soak up lots of different information.

 

What has been your favorite moment at ofi so far?

 

When I was a product line manager, there was a large fast-food chain that featured one of our ingredients in a delicious and highly promoted LTO. It was so cool to go through the drive thru, pick up lunch, and know that one of the products that I helped to sell was in an item that was being sold across the country.

 

Our company purpose is ‘be the change for good food and a healthy future.’ In what way do you live our purpose through your work?

 

Through the eCommerce offerings, we can connect with new customers and segments that have previously been difficult to reach. This allows us to work with new customers to make educated purchasing decisions about where their product comes from, our sustainability offerings, and more. Outside of work, I sit on the Board of Directors for the Central California Food Bank which feeds over 300,000 community members in the Central Valley.

 

Editor’s Note: This interview has been edited for length and clarity.

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