Our Products
Our product range contains a wide range of Ground Spices, Whole Spices, Fenugreek Powder, Mustard Powder and Mace Spice
A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.
Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Implementing advanced methods of extraction, blending, mixing etc., we manufacture and export wide range of basic ground spices as well as blended masalas. All our products comply with international health & safety standards. All our products are quality certified by quality control department before being dispatched for the marketplace. We ensure to deliver all our products in convenient packaging and within stipulated time frame.
|
SPECIFICATIONS |
ONION |
GARLIC |
ONION/GARLIC |
|
MOISTURE CONTENT |
6% max |
6% max. |
6% max |
|
HOT WATER |
20% max |
20% max |
20% max |
|
ASH CONTENT |
4% max |
4% max |
4% max |
|
ACID INSOLUBLE ASH |
0.5% max |
0.5% max |
0.5% max |
|
MAJOR DEFECTS |
1 % max |
1% max |
1% max |
|
FOREIGN MATTER |
NIL |
NIL |
NIL |
|
MICROBIOLOGICAL ANALYSIS |
|||
|
T.P.C. |
<300,000/G |
<141,902 / G |
Onion<300,000/G |
|
COLIFORMS |
<100/G |
|
|
|
E.COLI |
NIL |
NIL |
NIL |
|
MOLDS & YEASTS |
<1000/G |
10/G |
Onion<1000/G |
|
STAPH.AUREUS |
<100/G |
|
|
|
B.CEREUS |
<100/G |
NIL |
<100/G |
|
SALMONELLA |
NIL/25 G |
NIL/25 G |
NIL/25 G |
|
PROCESSING METHOD |
Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous |
||
|
ORGANOLETIC |
COLOUR: |
||
|
SPECIFICATIONS |
ONION |
GARLIC |
ONION/GARLIC |
|
MOISTURE CONTENT |
6% max |
6% max. |
6% max |
|
HOT WATER |
20% max |
20% max |
20% max |
|
ASH CONTENT |
4% max |
4% max |
4% max |
|
ACID INSOLUBLE ASH |
0.5% max |
0.5% max |
0.5% max |
|
MAJOR DEFECTS |
1 % max |
1% max |
1% max |
|
FOREIGN MATTER |
NIL |
NIL |
NIL |
|
MICROBIOLOGICAL ANALYSIS |
|||
|
T.P.C. |
<300,000/G |
<141,902 / G |
Onion<300,000/G |
|
COLIFORMS |
<100/G |
|
|
|
E.COLI |
NIL |
NIL |
NIL |
|
MOLDS & YEASTS |
<1000/G |
10/G |
Onion<1000/G |
|
STAPH.AUREUS |
<100/G |
|
|
|
B.CEREUS |
<100/G |
NIL |
<100/G |
|
SALMONELLA |
NIL/25 G |
NIL/25 G |
NIL/25 G |
|
PROCESSING METHOD |
Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous |
||
|
ORGANOLETIC |
COLOUR: |
||
