Nutmeg and mace spice contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmeg such as myristicin, elemicin, eugenol and safrole. The other volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. This spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. It is also rich in many vital B-complex vitamins, including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.
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Buyer: Metals and minerals and agri commodities
Supplier: 1. ashwagandha extract 1.5% 2. zingiber officinale 2.5% 3. glycine powder 4. black seed oil 5. flax seed oil 6. castor oil (clear) 7. black pepper extract 95% 8. curcumin 95% 9. aloe vera 200x 10.. potassium sorbate 11. propylene glycol
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Ajwain seeds (Trachyspermum ammi), also known as carom seeds, are widely used as a spice and medicinal herb due to their strong aroma and digestive properties. Below are the general specifications for ajwain seeds: Physical Properties: Appearance: Small, oval-shaped seeds with ridges Color: Greenish-brown to dark brown Odor & Taste: Strong, thyme-like aroma with a pungent, bitter taste Size: 1-2 mm in length Purity: Min 99% (export quality) Admixture: Max 1% Foreign Matter: Max 1% Immature, Shrivelled & Weevilled Seeds: Max 2% Chemical & Nutritional Composition (Per 100g): Moisture Content: Max 10% Essential Oil Content (Thymol): 2-5% Protein: 15-20% Carbohydrates: 35-50% Dietary Fiber: 10-15% Fat Content: 15-25% Ash Content: Max 7% Calcium (Ca): 1000-1500 mg Iron (Fe): 10-20 mg Thymol Content: 30-60% of the essential oil Microbiological Standards: Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
1. General Requirements Organic spices must be cultivated, processed, and packaged in compliance with organic farming standards such as USDA Organic, EU Organic, or other recognized organic certifications. These spices should be free from synthetic pesticides, herbicides, fertilizers, and genetically modified organisms (GMOs). 2. Product Characteristics Appearance: Clean, uniform, and free from foreign matter Color: Natural color characteristic of the spice variety Aroma & Flavor: Fresh, strong, and typical of the spice, without off-odors Texture: Whole, crushed, ground, or powdered as per specification Purity: Minimum 99% purity, depending on the spice type 3. Chemical Parameters Moisture Content: Typically 10% (varies by spice type) Essential Oil Content: As per standard specifications for each spice Ash Content: Within permissible limits Pesticide Residue: Below the maximum residue levels (MRLs) set by organic certification bodies Heavy Metals (Lead, Arsenic, Cadmium, Mercury): Within permissible limits 4. Microbiological Requirements Total Plate Count (TPC): Within allowable limits Yeast & Mold Count: Within permissible limits Salmonella: Absent in 25g sample E. coli & Coliforms: Within allowable limits 5. Packaging & Labeling Packaging Material: Food-grade, eco-friendly, and moisture-proof Labeling: Must indicate Certified Organic, spice name, batch number, net weight, expiry date, country of origin, and organic certification logo 6. Storage & Shelf Life Storage Conditions: Cool, dry, and well-ventilated area away from direct sunlight Shelf Life: Typically 12-36 months, depending on spice type
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Tea Coffee Spices & Nuts
