| Total plate count (CFU/gm) |
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Garlic Paste
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Min. Order (MOQ)
20000 Kilogram
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Storage Instructions
Cool Place
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Country of Origin
India
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Specialities
Pure, Non Harmful, Good For Health
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Packaging Type
Plastic Packet, Jar, Drum
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Usage
Cooking, Food And Medicine
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Color
White
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Packaging Size
500gm
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Cultivation Type
Common
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Processing Type
Blended
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Form
Paste
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Grade Standard
Food Grade
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1 Drum Contains Of
228 kg
(A) PHYSICAL PARAMETERS: | | | | | S.No. | Test/Parameter | Limit/Standard | Remark | | 2 | Color | creamish white | Complies | | | Appearance | Homogenous & free of any foreign matter | | | | Texture | Fibrous & Smooth | Complies | | | Aroma | earthy | Complies | | | Flavour | Characteristics Flavour of garlicPaste | Complies | | | Salt | | | | | Taste | Fresh & Clean taste of GP | Complies | | | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | 8-10 Brix Minimum | Complies | | | % Acidity (as Citric acid) | 2.0 to 3.0 | Complies | | | PH | 4.1 | Complies | | | Consistency cm/30 seconds | 2 – 6 | Complies | | | Black specks/10gm | Not more than 5 | Complies | | | Brown specks/10gm | Not more than 10 | Complies | | | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | | | Total plate count (CFU/gm) | Less than 100 | Complies | | | Yeast & Mold (CFU/ml) | Less than 112 | Complies | | | Coliform | Absent/gm | Complies | | | E.coli | Absent/gm | Complies | | | Pesticide Residue | Absent | Complies | | | | | | | | | | | |
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Green Chilli Paste
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Min. Order (MOQ)
20000 kg
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Country of Origin
India
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Packaging Type
Drum
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Taste
Spicy
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Feature
Hygenic, Non Harmful
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Application
Cooking, Fast Food
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Form
Paste
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Color
Green
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1 Drum Contains Of
228 kg
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Purity
100%
(A) PHYSICAL PARAMETERS: | | | | | S.No. | Test/Parameter | Limit/Standard | Remark | | 1 | Color | Bright Green | Complies | | | Appearance | Homogenous & free of any foreign matter | | | | Texture | Fibrous & Smooth | Complies | | | Aroma | pungent and sharp | Complies | | | Flavour | Characteristics Flavour of green chilliPaste | Complies | | | Salt | | | | | Taste | Fresh & Clean taste of GC | Complies | | | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | 9–11 degrees bx | Complies | | | % Acidity (as Citric acid) | 1.5-2.5 | Complies | | | PH | 3-3.50 | Complies | | | Consistency cm/30 seconds | 2–6 | Complies | | | Black specks/10gm | NIL | Complies | | | Brown specks/10gm | Not more than 10 | Complies | | | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | | | Total plate count (CFU/gm) | <10 | Complies | | | Yeast & Mold (CFU/ml) | <10 | Complies | | | Coliform | Absent/gm | Complies | | | E.coli | Absent/gm | Complies | | | | | | | | | | | |
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Red Chilli Paste
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Min. Order (MOQ)
2000 kg
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Country of Origin
India
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Specialities
Pure, Non Harmful, Good Quality
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Packaging Type
Drum
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Grade Standard
Food Grade
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Usage
Cooking, Spices
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Form
Paste
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Color
Red
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Processing Type
Blended
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Cultivation Type
Common
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1 Drum Contains Of
228 Kg
(A) PHYSICAL PARAMETERS: | | | | | S.No. | Test/Parameter | Limit/Standard | Remark | | 5 | Color | Red | Complies | | | Appearance | Homogenous & free of any foreign matter | Complies | | | Texture | Fibrous & Smooth | Complies | | | Aroma | pungent and sharp | Complies | | | Flavour | Characteristics Flavour of Red chilli | Complies | | | Salt | | Complies | | | Taste | Fresh & Clean taste of red chilli | Complies | | | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | Min 9 | Complies | | | % Acidity (as Citric acid) | 0.5-0.90 | Complies | | | PH | Max – 4.30 | Complies | | | Consistency cm/30 seconds | 2 – 7 | Complies | | | Black specks/10gm | NIL | Complies | | | Brown specks/10gm | NMT 10 Per 10gm | Complies | | | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | | | Total Plate Count CFU / ml | <1000 CFU/ml | Complies | | | Yeast & Mould Count CFU / ml | <10 CFU/ml | Complies | | | Coliform Count Per ml | Absent | Complies | | | E.Coli | Absent | Complies | | | Pesticide Residue | Absent | Complies | | | | | | | | | | | | | | | | |
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Ginger Paste
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Min. Order (MOQ)
20000 Kilogram
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Country of Origin
India
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Packaging Type
Plastic Packet
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Color
Light Yellow
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Packaging Size
1Kg
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Shelf Life
13-15days
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Cultivation Type
Common
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Feature
No Artificial Flavour, No Preservatives
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1 Drum Contains Of
228 Kg
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Storage
Cool & Dry Place
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Purity
100%
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Grade
Food Grade
| | | | | (A) PHYSICAL PARAMETERS: | | | | | S.No. | Test/Parameter | Limit/Standard | Remark | | 3 | Color | light brown to yellowish | Complies | | | Appearance | Homogenous & free of any foreign matter | Complies | | | Texture | thick, grainy | Complies | | | Aroma | strong | Complies | | | Flavour | Characteristics Flavour of gingerPaste | Complies | | | Salt | Ginger min 85% 12-13% | Complies | | | Taste | Fresh & Clean taste of GP | Complies | | | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | Minimum 22-25 | Complies | | | % Acidity (as Citric acid) | 1-1.50% | Complies | | | PH | Max – 4.20 | Complies | | | Consistency cm/30 seconds | 2 – 6 | Complies | | | Black specks/10gm | NIL | Complies | | | Brown specks/10gm | NMT 10 Per 10gm | Complies | | | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | | | Total plate count (CFU/gm) | <1000 | Complies | | | Yeast & Mold (CFU/ml) | <50 | Complies | | | Coliform | Absent/gm | Complies | | | E.coli | Absent/gm | Complies | | | Pesticide Residue | Absent | Complies | | | | | | | | | | | | | | | | | | | | | |
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Tamarind Paste
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Min. Order (MOQ)
20000 Kilogram
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Country of Origin
India
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Packaging Type
Drum
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Taste
Sweet And Sour
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Feature
High Nutritional, High Quality
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Purity
100%
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Form
Paste
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Color
Brown
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Cultivation Type
Organic
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1 Drum Contains Of
228 Kg
(A) PHYSICAL PARAMETERS: | | | | S.No. | Test/Parameter | Limit/Standard | Remark | 8 | Color | Brown | Complies | | Appearance | Homogenous & free of any foreign matter | Complies | | Texture | | Complies | | Aroma | Typical of ripe tamarind | Complies | | Flavour | Characteristics Flavour of tamarind | Complies | | Salt | | Complies | | Taste | Fresh & Clean taste of tamarind fruits | Complies | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | Minimum 50 – 55° | Complies | | % Acidity (as Citric acid) | 8.0 – 12.0 | Complies | | PH | 2.00 – 3.00 | Complies | | Consistency cm/30 seconds | 2 – 3 | Complies | | Black specks/10gm | NIL | Complies | | Brown specks/10gm | NMT 10 Per 10gm | Complies | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | Total Plate Count cfu/ ml | <10 | Complies | | Yeast & Mould Count cfu / ml | <10 | Complies | | Coliform Count cfu / ml | Absent | Complies | | E.Coli | Absent | Complies | | Pesticide Residue | Absent | Complies | | | | | | | | |
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Tomato Paste
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Min. Order (MOQ)
20000 Kilogram
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Country of Origin
India
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Packaging Type
PP Pouch
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Taste
Salty, Sweet
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Form
Pasty
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Color
Red
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1 Drum Contains Of
228 kg
(A) PHYSICAL PARAMETERS: | | | | | S.No. | Test/Parameter | Limit/Standard | Remark | | 6 | Color | Red | Complies | | | Appearance | Homogenous & free of any foreign matter | Complies | | | Texture | Semi-Solid | Complies | | | Aroma | Typical of ripe Tomato | Complies | | | Flavour | Characteristics Flavour of tomato fruit | Complies | | | Salt | | Complies | | | Taste | Fresh & Clean taste of tomato fruit | Complies | | | | | | | (B) CHEMICAL PARAMETERS: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | TSS (Brix) | Minimum 28 | Complies | | | % Acidity (as Citric acid) | 1.50 – 3.00 | Complies | | | PH | Max – 4.30 | Complies | | | Consistency cm/30 seconds | 3.0-7.0 | Complies | | | Black specks/10gm | NIL | Complies | | | Brown specks/10gm | NMT 10 Per 10gm | Complies | | | | | | | (C) MICROBIOLOGICAL ANALYSIS: | | | | | | | | | | | Total Plate Count cfu/ ml | <10 | Complies | | | Yeast & Mould Count cfu / ml | <10 | Complies | | | Coliform Count cfu / ml | Absent | Complies | | | E.Coli | Absent | Complies | | | Pesticide Residue | Absent | Complies | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
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