Product Code 1CAB30ST Product Name Cassia : BRC VO 3,0 % Steam sterilized Description Cassia broken from selected dried stems inner bark grade KM of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max.: 14.0 Volatile Oil (%) : Min. 3.00 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG40ST Product Name : Cassia Ground US # 40 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) Min 95.0 % through US # 40 (0.42 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : NegativE Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG50ST Product Name : Cassia Ground US #50 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min 95.0 % through US # 50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) Not Detected Coliform (cfu/g) Not Detected Salmonella (cfu/25g) Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature: 20-32oc Recommended Storage Humidity (rh) : 50-60 % Keep In Dry And Airy Place With No Direct Sunlight Exposure No Extreme Treatments Which Could Destroy Packaging Protection Capacity Use All After Opening The Packaging
Product Code : 1CAS06HT Product Name : Cassia Stick 6 cm Heat Treated Description Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 6 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) About 6 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfU/25g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection packaging
Product Code : 1CAS00HT Product Name : Cassia Stick Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CLG40ST Product Name : Chili Ground US #40 Steam Sterilized Description 100 % chilli, from specially variety of whole, sound fruits of Capsicum frutescens. Country of Origin : Indonesia Common Name : Cabe (Indonesia), Chili (English) Botanical Name : Capsicum frutescens Plant Part : Used Fruits ANALYTICAL/PHYSICAL Odor Characteristic sweet aroma with hot burning sensation Color/Appearance : Bright red to deep red Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 90 % Through US #40 (0,420mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Ma. 1000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CRG24ST Product Name : Coriander Ground US #24 Steam Sterilized Description : 100 % Pure Coriander, ground processed from Selected of Coriandum sativum Country of Origin : Indonesia Common Name : Ketumbar (Indonesia), Coriander (English) Botanical Name : Coriandum sativum Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Aniseed like, warm, spicy, aromatic and sweet Color/Appearance : Yellowish brown to medium brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 0.2 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max 1.0 Particle Size (%) : Min. 95 Through US #24 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : 100.000 cfu/g Yeast and Mold (cfu/g) : 1.000 cfu/g E. coli (cfu/g) : Not detected Coliform (cfu/g) : Not detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1GRG40ST Product Name : Ginger Ground US #40 Steam Sterilized Description 100 % ground product from dried sliced of selected washed fresh rhizomes of Zingiber officinale Roscue a robust herbs perennial plant belong to the family Zingiberaceae. Country of Origin : Indonesia Common Name : Jahe (Indonesia), Ginger (English) Botanical Name : Zingiber officinale Roscue Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Characteristic, pleasant aromatic, pungent and warm taste Color/Appearance Beige to medium yellowish brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1KLG20ST Product Name : Kaffir Lime Leaf Ground US #20 Steam Sterilized Description Pure Kaffirlime Leaves processed from the selected clean and oven dried leaves of Citrus hystrix. Country of Origin : Indonesia Common Name : Daun Jeruk (Indonesia), Kaffir Lime Leaf (English) Botanical Name : Citrus hystrix. Plant Part : Used Leaf ANALYTICAL/PHYSICAL Odor Characteristic to Kaffirlime Leaves odor, fresh lime-like aroma with a characteristic pleasant taste. Color/Appearance : Yellowish green to pale green dried leaves powder. Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 0.3 Ash on Dry Basis (%) : Max. 10.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 Through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1LSG50ST Product Name : Lemongrass Ground US #50 Steam Sterilized Description 100 % pure genuine ground lemongrass,especially processed from clean dried bulbous stalk of cymbopogon citratus â?? a perennial shrubs belong to the family graminae Country of Origin : Indonesia Common Name : Sereh sayur (Indonesia), Lemongrass (English) Botanical Name : Cimbopogon citratus Plant Part : Used Leaf ANALYTICAL/PHYSICAL Odor Clean, true to type with pungent, sweet lemon-lime taste Color/Appearance : Beige to pale brawn powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 0.3 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 US #50 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #20 Steam Sterilized Description : The ground, ggod quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : The surface of the seed kernels not be firrowed in an irregular pattern Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #24 Steam Sterilized Description The ground, good quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : Greyish brown to brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #24 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE: 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1TRG35ST Product Name : Tamarind Powder US #35 Steam Sterilized Description Ground product produce from selected sliced and dried fruits of Garcinia atroviridis, which belongs to the family of Guttiferae/ Clusiaceae Country of Origin : Indonesia Common Name : Asam Gelugur (Indonesia), Tamarind (English) Botanical Name : Garcinia atroviridis Plant Part : Used Fruit ANALYTICAL/PHYSICAL Odor Specific characteristic and sour taste Color/Appearance : Brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95 US #35 (0.500 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 15 kgs polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 18 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1TCG50ST Product Name : Turmeric Ground US #50 Steam Sterilized Description 100 % ground product from dried sliced of selected washed fresh rhizomes of Curcuma longa a herbaceous tropical and subtropical perennial herb. Country of Origin : Indonesia Common Name : Kunyit (Indonesia), Turmeric (English) Botanical Name : Curcuma longa Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Spicy, pleasantly aromatic, pungent/hot, warm taste. Color/Appearance : Yellowish to orange color powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Particle Size (%) : Min. 95 Through US #50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast And Mold (cfu/g) : Max. 1.000 E. Coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1WPG40ST Product Name : White Pepper Ground US # 40 Steam Sterilized Description : Pure genuine ground white pepper, prepared from decorticated dried, and grind fully riped red berries of Piper nigrum L. a wet tropical perennial glabrous woody climbing vine,belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance : Uniform white slightly greyish colour / powder white pepper Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 % through US # 40 (0.42 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) Max. 10.000 Yeast and Mold (cfu/g) Max. 1.000 E. coli (mpn/g) Not Detected Coliform (mpn/g) Not Detected Salmonella (cfu/25g) Negative METHODS Testing methods ASTA METHOD PACKAGING Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1WPG50ST Product Name : White Pepper Ground US #50 Steam Sterilized Description Pure genuine ground white pepper, prepared from decorticated, dried, and grind fully riped red berries of Piper nigrum L. a wet tropical perennial glabrous woody climbing vine,belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance : Uniform white slightly greyish colour / powder white pepper Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 % through US # 50 (0.297mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. Coli (mpn/g) : Not Detected Coliform (mpn/g) : Not Detected Salmonella (cfu/25g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments whichcould destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CBG40ST Product Name : Clove Ground US #40 Steam Sterilized Description 100 % clove dried clean, unopened flower bud of an evergreen tree Eugenia caryophyllata. Country of Origin : Indonesia Common Name : Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Flower ANALYTICAL/PHYSICAL Odor Characteristic : clean true to type, strong bitter aromatic Color/Appearance : Darken to Reddish Brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 Through US #40 (â?? 0.420 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Max. 100 Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 20 kgs polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 22oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1TCG60ST Product Name : Turmeric Ground US #60 Steam Sterilized Description 100 % ground product from dried sliced of selected washed fresh rhizomes of Curcuma longa a herbaceous tropical and subtropical perennial herb. Country of Origin : Indonesia Common Name : Kunyit (Indonesia), Turmeric (English) Botanical Name : Curcuma longa Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Spicy, pleasantly aromatic, pungent/hot, warm taste. Color/Appearance : Yellowish to orange color powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Particle Size (%) : Min. 95 Through US #60 (0.250 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 1.000 E. Coli (mpn/g) : Not Detected Coliform (mpn/g) : Max. 100 Salmonella (cfu/50g) : Negative Methods Testing Methods : Asta Method Packaging : 20 Kgs Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product is Available in Jebel Ali, Dubai, UAE Test: Protocol Result ALUMINIUM (Al2 O3) AOAC 2017: 02 1.4% CHROMIUM OXIDE ( as CrO) AOAC 2006: 03 0.002% IRON ( as Fe2 O3) AOAC 2017: 02 2.1% SIEVE ANALYSIS 0.2 mm (PASS THROUGH) SLS 748: 2014 94% SIEVE ANALYSIS 0.71 mm (PASS THROUGH) SLS 748: 2014 99.8% SILICA (as SiO2) SLS 676: 1984 NOT DETECTED (LOD 0.1%) SODIUM OXIDE ( as Na2 O) SLS 645-7 S1: 1994 0.2% SULPHATE ( as SO4) EPA 6010 B: 1996 0..01% TOTAL PHOSPHORUS (as P2O5) SLS 645-5: 1985 38.0% CALCIUM (as CaO) SLS 645-6 S1: 1990 50.3% MAGNESIUM (as MgO) SLS 645-6 S1: 1990 0.09%
INVBIO Covid Antigen Ag saliva rapid test card Sensitivity: 97.1% Specificity: 99% Agreement: 99.57% 10 miuntes to get the result. MOQ for each: 500 tests, 25 tests/box,
