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Our offered Product range includes Fennel Seeds, Bay Leaves, Cinnamon Powder, Guntur Sannam and Byadgi Chilli.
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Oval, Small | ||
| Color | Greenish-Brown | ||
| Odor/Aroma | Aromatic | ||
| Shape | Oval | ||
| Size | Small | ||
| Moisture Content | 10 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 | % | |
| Total Ash | 10 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 3 | % | |
| Crude Fiber | 15 | % | |
| Crude Protein | 10 | % | |
| Total Carbohydrates | 60 | % | |
| Energy Value | 345 | kcal/100g | |
| Acid Value | 1.5 | mg KOH/g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Whole leaves | ||
| Color | Green | ||
| Odor/Aroma | Aromatic | ||
| Length | 5 - 10 cm | ||
| Width | 2 - 4 cm | ||
| Moisture Content | 12 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 12 | % | |
| Total Ash | 8 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 1.5 | % | |
| Crude Fiber | 16 | % | |
| Crude Protein | 7 | % | |
| Total Carbohydrates | 55 | % | |
| Energy Value | 313 | kcal/100g | |
| Acid Value | 2 | mg KOH/g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fine powder | ||
| Color | Brown | ||
| Odor/Aroma | Sweet, aromatic | ||
| Particle Size | < 500 microns | ||
| Moisture Content | 8 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 8 | % | |
| Total Ash | 6 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 3 | % | |
| Crude Fiber | 28 | % | |
| Crude Protein | 4 | % | |
| Total Carbohydrates | 59 | % | |
| Energy Value | 261 | kcal/100g | |
| Acid Value | 3 | mg KOH/g | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Length | cm | 5 - 10 cm | |
| Breadth | cm | 1 - 1.5 cm | |
| Skin | - | Wrinkled, dry, intact, no signs of damage or infestation | |
| Pods with Stalks | % | Max 5% | |
| Broken Chilies | % | Max 5% | |
| Loose Seeds | % | Max 2% | |
| Damaged & Discolored Pods | % | Max 3% | |
| Foreign Material | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Volatile Oil Content | % | Min 0.3% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Capsaicin Content | % | 0.15% - 0.25% | |
| Piperine Content | % | - | |
| Total Color Value (ASTA) | - | Min 40 | |
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| E. coli | MPN/g | Absent in 1g | |
| Salmonella | MPN/g | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 5 | extraneous colouring matter | Unaccepatable | Complies |
| coating of mineral oiL | Unaccepatable | Complies | |
| Extraneous matter | Not more than 1.0 percent by weight | Complies | |
| Unripe and marked fruits | Not more than 2.0 percent by weight | Complies | |
| Broken fruits, seed & fragments | Not more than 5.0 percent by weight | Complies | |
| Insect damaged matter | Not more than 1.0 percent by weight | Complies | |
| Length | 10 to 13cm (without stem) | Complies | |
| Color | Dark Red | Complies | |
| Appearance | long and thin, with wrinkled skin and aslender shape | Complies | |
| Flavor | Hot, Pungent, Biting | Complies | |
| Odor | Pungent | Complies | |
| Particle size | Whole Pods | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Pungency (Heat) | 12000 to 17000 SHU | Complies | |
| Moisture | Not more than 11.0 percent by weight | Complies | |
| Total ash on dry basis | Not more than 8.0 percent by weight | Complies | |
| Ash insoluble in dilute HCl on dry basis | Not more than 1.3 percent by weight | Complies | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Salmonella | absent |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Dark brown to light brown | |
| Shape | - | Oval, oblong | |
| Size | mm | 3 - 6 mm | |
| Taste | - | Aromatic, slightly bitter | |
| Odor | - | Characteristic cumin aroma | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Light Seeds | % | Max 1% | |
| Damaged Seeds | % | Max 2% | |
| Insect Infestation | % | Absent | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 2% | |
| Fixed Oil Content | % | Max 12% | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Non-Volatile Ether Extract | % | Max 15% | |
| Crude Fiber | % | Max 10% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 3 | Parameter | Unit | Standard |
| Length | cm | 5 - 12 cm | |
| Breadth | cm | 1 - 2 cm | |
| Skin | - | Wrinkled, dry, intact, no signs of damage or infestation | |
| Pods with Stalks | % | Max 5% | |
| Broken Chilies | % | Max 5% | |
| Loose Seeds | % | Max 2% | |
| Damaged & Discolored Pods | % | Max 3% | |
| Foreign Material | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Volatile Oil Content | % | Min 0.3% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Capsaicin Content | % | 0.15% - 0.25% | |
| Piperine Content | % | - | |
| Total Color Value (ASTA) | - | Min 40 | |
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| E. coli | MPN/g | Absent in 1g | |
| Salmonella | MPN/g | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Parameter | Unit | Standard | ||
| Length of Clove | mm | 10 - 20 mm | ||
| Diameter of Clove | mm | 3 - 5 mm | ||
| Color | - | Dark brown | ||
| Shape | - | Tapered at one end, head at the other end | ||
| Taste | - | Strong, characteristic clove flavor | ||
| Odor | - | Characteristic clove aroma | ||
| Moisture Content | % | Max 10% | ||
| Total Ash | % | Max 8% | ||
| Acid Insoluble Ash | % | Max 1% | ||
| Foreign Matter | % | Max 1% | ||
| Extraneous Matter | % | Max 0.5% | ||
| Discolored Cloves | % | Max 1% | ||
| Damaged Cloves | % | Max 2% | ||
| (B) CHEMICAL PARAMETERS: | ||||
| Parameter | Unit | Standard | ||
| Volatile Oil Content | % | Min 15% | ||
| Moisture Content | % | Max 12% | ||
| Total Ash | % | Max 8% | ||
| Acid Insoluble Ash | % | Max 1% | ||
| Extraneous Matter | % | Max 0.5% | ||
| Non-Volatile Ether Extract | % | Max 8% | ||
| Crude Fiber | % | Max 4% | ||
| Total Heavy Metals (Pb) | ppm | Max 10 | ||
| Arsenic (As) | ppm | Max 3 | ||
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Parameter | Unit | Standard | ||
| Total Plate Count (TPC) | CFU/g | Max 10^5 | ||
| Yeast and Mold Count | CFU/g | Max 10^4 | ||
| Salmonella | - | Absent in 25g | ||
| E. coli | MPN/g | Absent in 0.1g | ||
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Pods | ||
| Color | Green | ||
| Odor/Aroma | Aromatic | ||
| Size | Medium | ||
| Shape | Oval | ||
| Moisture Content | 10 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 | % | |
| Total Ash | 7 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 4 | % | |
| Crude Fiber | 11 | % | |
| Crude Protein | 10 | % | |
| Total Carbohydrates | 57 | % | |
| Energy Value | 311 | kcal/100g | |
| Acid Value | 1.2 | mg KOH/g | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
| Coliforms | Not Detected | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Oval, Flat | ||
| Color | Yellowish-Brown | ||
| Odor/Aroma | Aromatic | ||
| Size | Medium | ||
| Moisture Content | 10 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 | % | |
| Total Ash | 4 | % | |
| Acid Insoluble Ash | 1 | % | |
| Crude Fiber | 13 | % | |
| Crude Protein | 25 | % | |
| Total Carbohydrates | 50 | % | |
| Energy Value | 323 | kcal/100g | |
| Acid Value | 1 | mg KOH/g | |
| Aflatoxin B1 | Not Detected | ppb | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fine Powder | ||
| Color | Greenish-Brown | ||
| Odor/Aroma | Aromatic | ||
| Texture | Fine | ||
| Moisture Content | 10 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 | % | |
| Total Ash | 8 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 2 | % | |
| Crude Fiber | 12 | % | |
| Crude Protein | 10 | % | |
| Total Carbohydrates | 65 | % | |
| Energy Value | 345 | kcal/100g | |
| Acid Value | 1.5 | mg KOH/g | |
| Aflatoxin B1 | Not Detected | ppb | |
| Aflatoxin B2 | Not Detected | ppb | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
| Coliforms | Not Detected | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Black to dark brown | |
| Shape | - | Round, spherical | |
| Size | mm | 1.5 - 2.5 mm | |
| Taste | - | Bitter, pungent | |
| Odor | - | Characteristic mustard odor | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Light Seeds | % | Max 2% | |
| Damaged Seeds | % | Max 2% | |
| Insect Infestation | % | Absent | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Oil Content | % | Max 42% | |
| Crude Fiber | % | Max 6% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 2 | Flavour | High spicy | Complies |
| Color | Red | Complies | |
| Length | 5-6 max | Complies | |
| Breath | 0.8-1.3 max | Complies | |
| Skin | Thin | Complies | |
| Pods with Stalks | 1% maximum | Complies | |
| Broken Chilies | 2% maximum | Complies | |
| Loose Seeds | 1% maximum | Complies | |
| Damaged & Discolored pods | 1% maximum | Complies | |
| Foreign Material | 1% maximum | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 14% maximum | Complies | |
| Capsaicin content in % | 0.50-0.70 max | Complies | |
| Pungency in SHU | 75000-100000 (Heat) | Complies | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count TPC (max) | Less than 10000 CFU/g or CFU/mL | Complies | |
| Yeast and Mould Y&M (max) | Complies | ||
| Coliforms (max) | Complies | ||
| E. coli (max) | Complies | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Appearance | Brown, Oval-shaped | As per industry standards | ||
| Size | Small | As per industry standards | ||
| Color | Yellowish-Brown | As per industry standards | ||
| Odor/Aroma | Earthy, Spicy | As per industry standards | ||
| Texture | Rough | As per industry standards | ||
| Shape | Seed | As per industry standards | ||
| Moisture Content | 12 | % | As per industry standards | |
| Foreign Matter | None | As per industry standards | ||
| Total Ash | 6 | % | ||
| Moisture | 12 | % | As per FSSAI guidelines | |
| Total Ash | 6 | % | As per FSSAI guidelines | |
| Acid Insoluble Ash | 1 | % | As per FSSAI guidelines | |
| Volatile Oil Content | 2.5 | % | As per FSSAI guidelines | |
| Curcumin Content | 3 | % | As per FSSAI guidelines | |
| Acid Value | 2 | mg KOH/g | As per FSSAI guidelines | |
| Aflatoxin B1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin B2 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G2 | Not Detected | ppb | As per FSSAI guidelines | |
| Total Aflatoxins | Not Detected | ppb | As per FSSAI guidelines | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | As per FSSAI guidelines | |
| Metal Contaminants (Pb) | 0.1 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Cd) | 0.05 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (As) | 0.02 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Hg) | 0.01 | ppm | ||
| Total Plate Count | < 10 | CFU/g | As per FSSAI guidelines | |
| Yeasts and Molds | < 10 | CFU/g | As per FSSAI guidelines | |
| E. coli | Not Detected | CFU/g | As per FSSAI guidelines | |
| Salmonella | Not Detected | As per FSSAI guidelines | ||
| Staphylococcus aureus | Not Detected | CFU/g | As per FSSAI guidelines | |
| Coliforms | Not Detected | CFU/g | As per FSSAI guidelines | |
| Listeria monocytogenes | Not Detected | |||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Size of Peppercorn | mm | 4.5 - 5.5 mm | |
| Shape | - | Round, smooth | |
| Color | - | Dark brown to black | |
| Taste | - | Strong, pungent | |
| Odor | - | Characteristic peppery aroma | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 0.5% | |
| Light Berries | % | Max 1% | |
| Moldy Berries | % | Max 1% | |
| Damaged Berries | % | Max 2% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 2% | |
| Piperine Content | % | 4.5% - 7% | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 0.5% | |
| Non-Volatile Ether Extract | % | Max 8% | |
| Crude Fiber | % | Max 6% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Appearance | Dark Brown, Wrinkled | ||
| Size | Large | ||
| Color | Dark Brown | ||
| Odor/Aroma | Strong, Smoky | ||
| Texture | Rough | ||
| Shape | Pod | ||
| Moisture Content | 12 | % | |
| Foreign Matter | None | ||
| Total Ash | 8.5 | % | |
| Moisture | 12 | % | |
| Total Ash | 8.5 | % | |
| Acid Insoluble Ash | 1.5 | % | |
| Volatile Oil Content | 3 | % | |
| Acid Value | 2 | mg KOH/g | |
| Coumarin | Not Detected | mg/kg | |
| Aflatoxin B1 | Not Detected | ppb | |
| Aflatoxin B2 | Not Detected | ppb | |
| Aflatoxin G1 | Not Detected | ppb | |
| Aflatoxin G2 | Not Detected | ppb | |
| Total Aflatoxins | Not Detected | ppb | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
| Coliforms | Not Detected | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Firmness | Firm | ||
| Weight | 0.6 | g/1000 seeds | |
| Visual Defects | None | ||
| Freshness | Fresh | ||
| Taste Profile | Mild, Nutty | ||
| Purity | 99.5 | % | |
| Bulk Density | 1.2 | g/cm | |
| Water Activity | 0.65 | ||
| Size | Small | ||
| Appearance | Dark Blue | ||
| Color | Blue | ||
| Texture | Smooth | ||
| Shape | Oval | ||
| Odor/Aroma | Mild, Nutty | ||
| Acid Value | 2 | mg KOH/g | |
| Volatile Oil Content | 3.5 | % | |
| Aflatoxin B1 | Not Detected | ppb | |
| Aflatoxin B2 | Not Detected | ppb | |
| Aflatoxin G1 | Not Detected | ppb | |
| Aflatoxin G2 | Not Detected | ppb | |
| Total Aflatoxins | Not Detected | ppb | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
| Coliforms | Not Detected | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| Appearance | Brown, Oval-shaped | As per industry standards | ||
| Size | Small | As per industry standards | ||
| Color | Brown | As per industry standards | ||
| Odor/Aroma | Pungent, Aromatic | As per industry standards | ||
| Texture | Rough | As per industry standards | ||
| Shape | Seed | As per industry standards | ||
| Moisture Content | 10 | % | As per industry standards | |
| Foreign Matter | None | As per industry standards | ||
| Total Ash | 7 | % | ||
| % | As per FSSAI guidelines | |||
| Total Ash | 7 | % | As per FSSAI guidelines | |
| Acid Insoluble Ash | 1.5 | % | As per FSSAI guidelines | |
| Volatile Oil Content | 2.5 | % | As per FSSAI guidelines | |
| Crude Fiber | 16 | % | As per FSSAI guidelines | |
| Crude Protein | 17 | % | As per FSSAI guidelines | |
| Total Carbohydrates | 55.5 | % | As per FSSAI guidelines | |
| Energy Value | 305 | kcal/100g | As per FSSAI guidelines | |
| Acid Value | 2 | mg KOH/g | As per FSSAI guidelines | |
| Aflatoxin B1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin B2 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G2 | Not Detected | ppb | As per FSSAI guidelines | |
| Total Aflatoxins | Not Detected | ppb | As per FSSAI guidelines | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | As per FSSAI guidelines | |
| Metal Contaminants (Pb) | 0.1 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Cd) | 0.05 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (As) | 0.02 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Hg) | 0.01 | ppm | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| Appearance | Yellow | As per industry standards | ||
| Texture | Fine Powder | As per industry standards | ||
| Odor/Aroma | Pungent | As per industry standards | ||
| Moisture Content | 5 | % | As per industry standards | |
| Foreign Matter | None | |||
| Moisture | 5 | % | As per FSSAI guidelines | |
| Total Ash | 5 | % | As per FSSAI guidelines | |
| Acid Insoluble Ash | 1 | % | As per FSSAI guidelines | |
| Volatile Oil Content | 1.5 | % | As per FSSAI guidelines | |
| Crude Fiber | 9 | % | As per FSSAI guidelines | |
| Crude Protein | 28 | % | As per FSSAI guidelines | |
| Total Carbohydrates | 50 | % | As per FSSAI guidelines | |
| Energy Value | 369 | kcal/100g | As per FSSAI guidelines | |
| Acid Value | 2 | mg KOH/g | As per FSSAI guidelines | |
| Aflatoxin B1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin B2 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G2 | Not Detected | ppb | As per FSSAI guidelines | |
| Total Aflatoxins | Not Detected | ppb | As per FSSAI guidelines | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | As per FSSAI guidelines | |
| Metal Contaminants (Pb) | 0.1 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Cd) | 0.05 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (As) | 0.02 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Hg) | 0.01 | ppm | ||
| Total Plate Count | < 10 | CFU/g | As per FSSAI guidelines | |
| Yeasts and Molds | < 10 | CFU/g | As per FSSAI guidelines | |
| E. coli | Not Detected | CFU/g | As per FSSAI guidelines | |
| Salmonella | Not Detected | As per FSSAI guidelines | ||
| Staphylococcus aureus | Not Detected | CFU/g | As per FSSAI guidelines | |
| Coliforms | Not Detected | CFU/g | As per FSSAI guidelines | |
| Listeria monocytogenes | Not Detected | |||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Length | cm | 3 - 5 cm (Dhani), 1 - 3 cm (Kanthari) | |
| Breadth | cm | 0.3 - 0.5 cm (Dhani), 0.2 - 0.3 cm (Kanthari) | |
| Skin | - | Thin, wrinkled, bright red color (both) | |
| Pods with Stalks | % | Max 5% | |
| Broken Chilies | % | Max 5% | |
| Loose Seeds | % | Max 2% | |
| Damaged & Discolored Pods | % | Max 3% | |
| Foreign Material | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Volatile Oil Content | % | Min 0.3% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Capsaicin Content | % | 0.2% - 0.4% (Dhani), 0.4% - 0.6% (Kanthari) | |
| Piperine Content | % | - | |
| Total Color Value (ASTA) | - | Min 100 | |
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| E. coli | MPN/g | Absent in 1g | |
| Salmonella | MPN/g | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
Turmeric Powder high-quality powder from the turmeric farms of Andhra Pradesh, India. Perfect for culinary and health uses, this powder adheres to stringent quality guidelines, ensuring purity and rich color.
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Dark brown to black | |
| Taste | - | Strong, pungent | |
| Odor | - | Characteristic peppery aroma | |
| Particle Size | mesh | 30 - 60 mesh | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 0.5% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 2% | |
| Piperine Content | % | 4.5% - 7% | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 0.5% | |
| Non-Volatile Ether Extract | % | Max 8% | |
| Crude Fiber | % | Max 6% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Appearance | Brown, Oval-shaped | As per industry standards | ||
| Size | Small | As per industry standards | ||
| Color | Brown | As per industry standards | ||
| Odor/Aroma | Sweet, Aromatic | As per industry standards | ||
| Texture | Smooth | As per industry standards | ||
| Shape | Seed | As per industry standards | ||
| Moisture Content | 10 | % | As per industry standards | |
| Foreign Matter | None | As per industry standards | ||
| Total Ash | 6 | % | ||
| Moisture | 10 | % | As per FSSAI guidelines | |
| Total Ash | 6 | % | As per FSSAI guidelines | |
| Acid Insoluble Ash | 1 | % | As per FSSAI guidelines | |
| Volatile Oil Content | 3.5 | % | As per FSSAI guidelines | |
| Acid Value | 1.5 | mg KOH/g | As per FSSAI guidelines | |
| Coumarin | Not Detected | mg/kg | As per FSSAI guidelines | |
| Aflatoxin B1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin B2 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G1 | Not Detected | ppb | As per FSSAI guidelines | |
| Aflatoxin G2 | Not Detected | ppb | As per FSSAI guidelines | |
| Total Aflatoxins | Not Detected | ppb | As per FSSAI guidelines | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | As per FSSAI guidelines | |
| Metal Contaminants (Pb) | 0.1 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Cd) | 0.05 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (As) | 0.02 | ppm | As per FSSAI guidelines | |
| Metal Contaminants (Hg) | 0.01 | ppm | ||
| Total Plate Count | < 10 | CFU/g | As per FSSAI guidelines | |
| Yeasts and Molds | < 10 | CFU/g | As per FSSAI guidelines | |
| E. coli | Not Detected | CFU/g | As per FSSAI guidelines | |
| Salmonella | Not Detected | As per FSSAI guidelines | ||
| Staphylococcus aureus | Not Detected | CFU/g | As per FSSAI guidelines | |
| Coliforms | Not Detected | CFU/g | As per FSSAI guidelines | |
| Listeria monocytogenes | Not Detected | |||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Length | cm | 5 - 7 cm | |
| Breadth | cm | 0.5 - 1 cm | |
| Skin | - | Thin, smooth, bright red color | |
| Pods with Stalks | % | Max 5% | |
| Broken Chilies | % | Max 5% | |
| Loose Seeds | % | Max 2% | |
| Damaged & Discolored Pods | % | Max 3% | |
| Foreign Material | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Volatile Oil Content | % | Min 0.3% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Capsaicin Content | % | 0.1% - 0.2% | |
| Piperine Content | % | - | |
| Total Color Value (ASTA) | - | Min 100 | |
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| E. coli | MPN/g | Absent in 1g | |
| Salmonella | MPN/g | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fine powder | ||
| Color | Light brown | ||
| Odor/Aroma | Aromatic | ||
| Particle Size | < 500 microns | ||
| Moisture Content | 8 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 8 | % | |
| Total Ash | 5 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 0.5 | % | |
| Crude Fiber | 26 | % | |
| Crude Protein | 10 | % | |
| Total Carbohydrates | 56.5 | % | |
| Energy Value | 309 | kcal/100g | |
| Acid Value | 2 | mg KOH/g | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Light brown to dark brown | |
| Taste | - | Aromatic, slightly bitter | |
| Odor | - | Characteristic cumin aroma | |
| Particle Size | mesh | 40 - 80 mesh | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 2% | |
| Fixed Oil Content | % | Max 20% | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Crude Fiber | % | Max 8% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Length | cm | 5 - 10 cm | |
| Breadth | cm | 1 - 1.5 cm | |
| Skin | - | Thin, wrinkled, bright red color | |
| Pods with Stalks | % | Max 5% | |
| Broken Chilies | % | Max 5% | |
| Loose Seeds | % | Max 2% | |
| Damaged & Discolored Pods | % | Max 3% | |
| Foreign Material | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 8% | |
| Acid Insoluble Ash | % | Max 1% | |
| Volatile Oil Content | % | Min 0.3% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Capsaicin Content | % | 1.0% - 1.5% | |
| Piperine Content | % | - | |
| Total Color Value (ASTA) | - | Min 100 | |
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| E. coli | MPN/g | Absent in 1g | |
| Salmonella | MPN/g | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Parameter | Unit | Standard | ||
| Length | cm | 5 - 10 cm | ||
| Breadth | cm | 0.5 - 1 cm | ||
| Skin | - | Thin, smooth, bright red color | ||
| Pods with Stalks | % | Max 5% | ||
| Broken Chilies | % | Max 5% | ||
| Loose Seeds | % | Max 2% | ||
| Damaged & Discolored Pods | % | Max 3% | ||
| Foreign Material | % | Max 1% | ||
| (B) CHEMICAL PARAMETERS: | ||||
| Parameter | Unit | Standard | ||
| Moisture Content | % | Max 12% | ||
| Total Ash | % | Max 8% | ||
| Acid Insoluble Ash | % | Max 1% | ||
| Volatile Oil Content | % | Min 0.3% | ||
| Non-Volatile Ether Extract | % | Max 25% | ||
| Capsaicin Content | % | 0.1% - 0.2% | ||
| Piperine Content | % | - | ||
| Total Color Value (ASTA) | - | Min 100 | ||
| Aflatoxin (B1+B2+G1+G2) | ppb | Max 10 | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Parameter | Unit | Standard | ||
| Total Plate Count (TPC) | CFU/g | Max 10^5 | ||
| Yeast and Mold Count | CFU/g | Max 10^4 | ||
| E. coli | MPN/g | Absent in 1g | ||
| Salmonella | MPN/g | Absent in 25g | ||
| Staphylococcus aureus | CFU/g | Absent in 0.1g | ||
| Coliforms | MPN/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Brown | |
| Shape | - | Ovoid to oblong | |
| Size | mm | 20 - 30 mm | |
| Taste | - | Aromatic, slightly sweet | |
| Odor | - | Characteristic nutmeg aroma | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 3% | |
| Acid Insoluble Ash | % | Max 0.5% | |
| Extraneous Matter | % | Max 1% | |
| Light Seeds | % | Max 2% | |
| Damaged Seeds | % | Max 2% | |
| Insect Infestation | % | Absent | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 5% | |
| Fixed Oil Content | % | Max 40% | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 3% | |
| Acid Insoluble Ash | % | Max 0.5% | |
| Extraneous Matter | % | Max 1% | |
| Crude Fiber | % | Max 15% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fresh, Firm | ||
| Color | Green | ||
| Texture | Smooth | ||
| Size | Medium | ||
| Moisture Content | 90 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 90 | % | |
| Total Ash | 1 | % | |
| Crude Fiber | 1 | % | |
| Crude Protein | 1.9 | % | |
| Total Carbohydrates | 4.8 | % | |
| Energy Value | 23 | kcal/100g | |
| Acidity | 0.5 | % (as citric acid) | |
| Vitamin C | 160 | mg/100g | |
| Metal Contaminants (Pb) | 0.2 | ppm | |
| Metal Contaminants (Cd) | 0.1 | ppm | |
| Metal Contaminants (As) | 0.05 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 6 | Color | Tomato red | Complies |
| Appearance | Roundish | Complies | |
| Flavor | Moderately Pungent | Complies | |
| Odor | mildy pungent | Complies | |
| Particle size | Whole Pods | Complies | |
| Broken with stem | 3% max | Complies | |
| Broken without stem | 3% max | Complies | |
| Skin | Thick | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Pungency (Heat) | Around 8000SHU | Complies | |
| Moisture | Below 12% | Complies | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Dimensions | 3-5 mm in length | ||
| Thousand Kernel Weight | 8-12 g | ||
| Test Weight | 500-600 g/L | ||
| Seed Size | Uniform, with minimal variation | ||
| Appearance | Light brown to dark brown | ||
| Density | 0.88-0.92 g/cm | ||
| Purity | Minimum 99% | ||
| Oil/Fat Content | 0.3-1.0% | ||
| Foreign Matter | Maximum 1% | ||
| Insect Damaged Grains | Maximum 2% | ||
| (B) CHEMICAL PARAMETERS: | |||
| TSS (Total Soluble Solids) | 2-5% | ||
| Fatty Acid Composition | Specific ranges for each fatty acid | ||
| Moisture Content | Maximum 12% | ||
| Oil Content | 0.3-1.0% | ||
| Energy | 298 kcal | ||
| Protein | 12.4 g | ||
| Fat | 17.8 g | ||
| Carbohydrate | 54.99 g | ||
| Fiber | 41.9 g | ||
| Calcium | 709 mg | ||
| Iron | 16.32 mg | ||
| Magnesium | 330 mg | ||
| Phosphorus | 409 mg | ||
| Potassium | 1267 mg | ||
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | Maximum 10^5 CFU/g | ||
| Yeast and Mold | Maximum 10^3 CFU/g | ||
| E. Coli | Absent in 25g | ||
| Salmonella | Absent in 25g | ||
| Staphylococcus aureus | Absent in 25g | ||
| Coliforms | Maximum 10^2 CFU/g | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fresh, Crisp | ||
| Color | Green | ||
| Texture | Crisp, Firm | ||
| Size | Medium | ||
| Shape | Cylindrical | ||
| Odor/Aroma | Characteristic | ||
| Moisture Content | 95 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 95 | % | |
| Total Ash | 1 | % | |
| Crude Protein | 1.1 | % | |
| Total Carbohydrates | 3.3 | % | |
| Energy Value | 16 | kcal/100g | |
| Starch | 0.5 | % | |
| Crude Fiber | 1.6 | % | |
| Total Sugars | 1.7 | % | |
| Fat | 0.2 | % | |
| Saturated Fat | 0.1 | % | |
| Trans Fat | 0 | % | |
| Cholesterol | 0 | mg/100g | |
| Vitamin A | 449 | IU/100g | |
| Vitamin C | 8 | mg/100g | |
| Calcium | 40 | mg/100g | |
| Iron | 0.2 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | Not Detected | CFU/g | |
| Coliforms | Not Detected | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 2 | Flavour | High spicy | Complies |
| Color | Red | Complies | |
| Length | 5-6 max | Complies | |
| Breath | 0.8-1.3 max | Complies | |
| Skin | Thin | Complies | |
| Pods with Stalks | 1% maximum | Complies | |
| Broken Chilies | 2% maximum | Complies | |
| Loose Seeds | 1% maximum | Complies | |
| Damaged & Discolored pods | 1% maximum | Complies | |
| Foreign Material | 1% maximum | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 14% maximum | Complies | |
| Capsaicin content in % | 0.50-0.70 max | Complies | |
| Pungency in SHU | 75000-100000 (Heat) | Complies | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count TPC (max) | Less than 10000 CFU/g or CFU/mL | Complies | |
| Yeast and Mould Y&M (max) | Complies | ||
| Coliforms (max) | Complies | ||
| E. coli (max) | Complies |
Additional Information:
Delivery Time : 10 Days
| (a) physical parameters: | |||
| s.no. | test/parameter | limit/standard | remark |
| parameter | unit | standard | |
| color | - | yellowish brown to light brown | |
| taste | - | characteristic ginger flavor | |
| odor | - | characteristic ginger aroma | |
| particle size | mesh | 40 - 80 mesh | |
| moisture content | % | max 10% | |
| total ash | % | max 6% | |
| acid insoluble ash | % | max 1% | |
| extraneous matter | % | max 1% | |
| light particles | % | max 2% | |
| damaged particles | % | max 2% | |
| (b) chemical parameters: | |||
| parameter | unit | standard | |
| volatile oil content | % | min 1.5% | |
| fixed oil content | % | max 15% | |
| moisture content | % | max 10% | |
| total ash | % | max 6% | |
| acid insoluble ash | % | max 1% | |
| extraneous matter | % | max 1% | |
| non-volatile ether extract | % | max 15% | |
| crude fiber | % | max 5% | |
| total heavy metals (pb) | ppm | max 10 | |
| arsenic (as) | ppm | max 3 | |
| total aflatoxin (b1+b2+g1+g2) | ppb | max 30 | |
| (c) microbiological analysis: | |||
| parameter | unit | standard | |
| total plate count (tpc) | cfu/g | max 10^5 | |
| yeast and mold count | cfu/g | max 10^4 | |
| salmonella | - | absent in 25g | |
| e. coli | mpn/g | absent in 0.1g | |
| staphylococcus aureus | cfu/g | absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Light brown to dark brown | |
| Taste | - | Characteristic nutmeg flavor | |
| Odor | - | Characteristic nutmeg aroma | |
| Particle Size | mesh | 60 - 100 mesh | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Light Particles | % | Max 2% | |
| Damaged Particles | % | Max 2% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 6% | |
| Fixed Oil Content | % | Max 40% | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Non-Volatile Ether Extract | % | Max 20% | |
| Crude Fiber | % | Max 15% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
Asafoetida Lumps high-quality spice from the fields of Punjab, India. Perfect for enhancing curries and dishes, this spice meets strict quality standards, ensuring purity and rich flavor. Enjoy the aromatic taste of Asafoetida Lumps at a great value.
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fine powder | ||
| Color | Brown | ||
| Odor/Aroma | Aromatic | ||
| Particle Size | < 500 microns | ||
| Moisture Content | 10 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 | % | |
| Total Ash | 8 | % | |
| Acid Insoluble Ash | 1 | % | |
| Volatile Oil Content | 2 | % | |
| Crude Fiber | 7 | % | |
| Crude Protein | 16 | % | |
| Total Carbohydrates | 58 | % | |
| Energy Value | 305 | kcal/100g | |
| Acid Value | 2 | mg KOH/g | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 1 | Appearance | Small Orange-Red long cone shaped pod | Complies |
| Flavor | Hot, Pungent, Biting | Complies | |
| Odor | Pungent | Complies | |
| Particle size | Whole Pods | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 10 % max | Complies | |
| Total Ash | 8 % max | Complies | |
| Acid Insoluble Ash (AIA) | 1.5 % max | Complies | |
| Capsaicin Content | 50, 000 to 1, 00, 000 SHU | Complies | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count TPC (max) | < 50, 000 cfu/g | Complies | |
| Salmonella | Absent in 2x375 g | Complies | |
| Yeast and Mould Y&M (max) | < 500 cfu/g | Complies | |
| Coliforms (max) | < 100 cfu/g | Complies | |
| E. coli (max) | < 10 cfu/g | Complies | |
| Enterobacteriaceae (max) | < 10 cfu/g | Complies | |
| Staphylococcus aureus (max) | < 10 cfu/g | Complies |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Light brown to dark brown | |
| Shape | - | Quills, broken pieces | |
| Size | mm | Length: 2-15 cm; Diameter: 0.5-2.5 cm | |
| Taste | - | Characteristic sweet, slightly spicy | |
| Odor | - | Characteristic cinnamon aroma | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 2% | |
| Extraneous Matter | % | Max 1% | |
| Volatile Oil Content | % | Min 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 1% | |
| Moisture Content | % | Max 12% | |
| Total Ash | % | Max 5% | |
| Acid Insoluble Ash | % | Max 2% | |
| Extraneous Matter | % | Max 1% | |
| Non-Volatile Ether Extract | % | Max 10% | |
| Crude Fiber | % | Max 30% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Fine powder | ||
| Color | Light gray | ||
| Odor/Aroma | Mild, nutty | ||
| Particle Size | < 500 microns | ||
| Moisture Content | 8 | % | |
| Foreign Matter | None | ||
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 8 | % | |
| Total Ash | 3 | % | |
| Acid Insoluble Ash | 0.5 | % | |
| Volatile Oil Content | 0.2 | % | |
| Crude Fiber | 12 | % | |
| Crude Protein | 21 | % | |
| Total Carbohydrates | 51.5 | % | |
| Energy Value | 525 | kcal/100g | |
| Acid Value | 3.5 | mg KOH/g | |
| Metal Contaminants (Pb) | 0.1 | ppm | |
| Metal Contaminants (Cd) | 0.05 | ppm | |
| Metal Contaminants (As) | 0.02 | ppm | |
| Metal Contaminants (Hg) | 0.01 | ppm | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | < 10 | CFU/g | |
| Yeasts and Molds | < 10 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
Additional Information:
Delivery Time : 10 Days
Mr. Mayank Gupta (Easyproc Solutions Pvt Ltd)
D-15/219, Rohini Sector 16, Delhi - 110089
https://www.naturebiteagro.co.in
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