Type - Whole, Broken, Stems
Quality - Conventional, Steam Sterilized (ST)
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
Description Black Pepper Oil is extracted by steam distillation from dried
berries of Piper nigrum L
Country of Origin Indonesia
Common Name Lada hitam (Indonesia), Black Pepper (English)
Botanical Name Piper nigrum L
Plant Part Used Seed
CAS# 8006-82-4
FEMA# 2845
ANALYTICAL/PHYSICAL
Odor Spicy, warm, pepper
Color/Appearance Colorless to slightly green oil
Specific Gravity at 20 C 0.864-0.884
Refractive Index nD20 1.479-1.488
Optical Rotation (-) 23 to (-) 1
Solubility Soluble in 80 % alcohol (1:2 clear)
Compound Ã? caryophyllene 12-29 %
Flash Point 46 C
METHOD : Food Chemical Codex (FCC)
PACKAGING : Drum Steel
STABILITY AND STORAGE : 24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32 C
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Description Cajuput Oil is extracted by steam distillation from twigs and leaves of Melaleuca cajuputi
Country of Origin : Indonesia
Common Name : Kayu Putih (Indonesia), Cajuput (English)
Botanical Name : Melaleuca cajuputi
Plant Part Used :Twigs and leaves
CAS# : 8008-98-8
FEMA# : 2225
ANALYTICAL/PHYSICAL
Odor Characteristic cajuput oil
Color/Appearance : Colorless to yellowish green oil
Specific Gravity at 20 C 0.900 - 0.930
Refractive Index nD20 1.450 - 1.470
Optical Rotation (-)4 to 0
Solubility Soluble in alcohol
Compound Cineole min 50-65%
Alpha Pinene Max 3%
Alpha Terpineole Max 10%
Flash Point n/a
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32 C
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Description Citronella Oil is extracted by steam distillation from selected
grassof Cymbopogon w. jowit
Country of Origin : Indonesia
Common Name : Sereh wangi (Indonesia), Citronella (English)
Botanical Name : Cymbopogon winterianus jowit
Plant Part : Used Grass
CAS# : 91771-61-8
FEMA# : 2308
ANALYTICAL/PHYSICAL
Odor Very strong citrus, fresh and sweet
Color/Appearance Pale yellow to yellow brown oil
Specific Gravity at 20oC 0.850 - 0.920
Refractive Index nD20 1.455 - 1.500
Optical Rotation (-)7o to (+)1o
Solubility Soluble in alcohol (1:2 clear)
Compound
METHOD : Food Chemical Codex (FCC) 10th Edition 2016
ISO 3848 : 2016
PACKAGING : Drum Steel
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Description Citronella Oil is extracted by steam distillation from selected
grass of Cymbopogon w. jowit
Country of Origin Indonesia
Common Name : Sereh wangi (Indonesia), Citronella (English)
Botanical Name : Cymbopogon winterianus jowit
Plant Part : Used Grass
CAS# : 91771-61-8
FEMA# : 2308
ANALYTICAL/PHYSICAL
Odor Very strong citrus, fresh and sweet
Color/Appearance : Pale yellow to brownish yellow oil
Specific Gravity at 20oC 0.850 - 0.920
Refractive Index nD20 1.455 - 1.500
Optical Rotation (-)7o to (+)1o
Solubility Soluble in alcohol (1:2 clear)
Compound Citronellal 32 - 45%
Geraniol 15 - 25%
Flash Point 79 oC
METHOD : Food Chemical Codex (FCC)
PACKAGING : Drum Steel
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32 C
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Description Clove Bud Oil is extracted by steam distillation from selected dried
unopened flower of Syzigium aromaticum
Country of Origin : Indonesia
Common Name : Bunga Cengkeh (Indonesia), Clove Bud (English)
Botanical Name : Syzigium aromaticum
Plant Part Used : Bud
CAS# : 8000-34-8
FEMA# : 2323
ANALYTICAL/PHYSICAL
Odor Spicy and characteristic of eugenol
Color/Appearance : From yellow to clear brown
Specific Gravity : at 20oC 1.042 â?? 1.063
Refractive Index : nD20 1.528 â?? 1.538
Optical Rotation : (-)1.5o to 0o
Solubility Soluble : in alcohol
Compound Eugenol : Min 80%
Beta Caryophyllene : 4 - 8%
Alpha Humulene : max 5%
Eugenyl Acetate : 8 - 11%
Flash Point >100oC
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
This information is valid when issued by PT. Natura Perisa Aroma
Description Clove Bud Oil is extracted by steam distillation from selected dried
unopened flower of Syzigium aromaticum
Country of Origin : Indonesia
Common Name : Bunga Cengkeh (Indonesia), Clove Bud (English)
Botanical Name : Syzigium aromaticum
Plant Part : Used Bud
CAS# : 8000-34-8
FEMA# : 2323
ANALYTICAL/PHYSICAL
Odor Spicy and characteristic of eugenol
Color/Appearance : From yellow to clear brown
Specific Gravity : at 20oC 1.042 - 1.063
Refractive Index : nD20 1.528 - 1.538
Optical Rotation : (-)1.5o to 0o
Solubility Soluble : in alcohol
Compound Eugenol : Min 80%
Beta Caryophyllene : 4 - 12%
Alpha Humulene : max 5%
Eugenyl Acetate : 8 - 11%
Flash Point >100oC
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32 C
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CLO00NT
Product Name : Clove Leaf Oil
Description Clove leaf oil is extracted by steam distillation from selected dried
leaves of Eugenia caryophyllata
Country of Origin : Indonesia
Common Name : Daun Cengkeh (Indonesia), Clove Leaf (English)
Botanical Name : Syzigium aromaticum
Plant Part : Used Leaves
CAS# : 8000-34-8
FEMA# : 2325
ANALYTICAL/PHYSICAL
Odor Warm and spicy
Color/Appearance : From yellow to brown oil
Specific Gravity : at 20oC 1.025 - 1.051
Refractive Index : nD20 1.526 - 1.537
Optical Rotation : (-)2o to (+)1.5o
Solubility Soluble in alcohol 70% (1:2 Clear)
Compound Eugenol Min 73%
B Caryophylene max 17%
Eugenol acetate Nd - 1,5%
Alpha humulene Max 5%
Flash Point >150oC
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CLO85NT
Product Name : Clove Leaf Oil Rectified 85
Description : Clove leaf oil is extracted by steam distillation from selected dried
leaves of Eugenia caryophyllata
Country of Origin : Indonesia
Common Name : Daun Cengkeh (Indonesia), Clove Leaf (English)
Botanical Name : Eugenia caryophyllata
Plant Part : Used Leaves
CAS# : 8000-34-8
FEMA# : 2325
ANALYTICAL/PHYSICAL
Odor Strong characteristic clove odor
Color/Appearance Colorless to pale yellow
Specific Gravity at 20oC 1.036 - 1.046
Refractive Index nD20 1.531 - 1.535
Optical Rotation (-)2o to 0o
Solubility Soluble in alcohol 70% (1:2 Clear)
Compound Eugenol Min 85 %
Flash Point >150oC
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CSO00NT
Product Name : Clove Stem Oil
Description : Clove stem oil is extracted by steam distillation from selected dried
Stem Of Eugenia : Caryophyllata
Country of Origin : Indonesia
Common Name : Batang Cengkeh (Indonesia), Clove Stem (English)
Botanical Name : Eugenia caryophyllata
Plant Part : Used Stem
CAS# : 8000-34-8
FEMA# : 2328
ANALYTICAL/PHYSICAL
Odor Sharp spicy, sweet odor and taste
Color/Appearance From yellow to brown oil
Specific Gravity at 20oC 1.025 - 1.065
Refractive Index nD20 1.525 - 1.545
Optical Rotation (-)1.5o to (+)0.35o
Solubility Soluble in alcohol 70% (1:2 Clear)
Compound Eugenol 85 - 95%
B Caryophylene 5 - 12%
Eugenol acetate Nd - 1,5%
Alpha humulene Max : 5%
Flash Point >93.3oC
METHOD
Food Chemical Codex (FCC)
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2GFO00NT
Product Name : Fresh Ginger Oil
Description
Fresh ginger oil extracted by steam destilation from fresh rhizomes
of Zingiber officinale
Country of Origin : Indonesia
Common Name : Jahe (Indonesia), Ginger (English)
Botanical Name : Zingiber officinale
Plant Part : Used Roots
CAS# : 8007-08-7
FEMA# : 2522
ANALYTICAL/PHYSICAL
Odor Warm : aromatic and spicy
Color/Appearance : Pale yellow to amber oil
Specific Gravity : at 20oC 0.870 - 0.882
Refractive Index : nD20 1.488 - 1.492
Optical Rotation : (-) 47 to (-) 28 at
Solubility : Soluble in alcohol
Compound Zingiberene : Min. 28.5 - 38.5 %
Flash Point : 65.5 C
METHOD : Food Chemical Codex (FCC)
PACKAGING : Drum Steel
STABILITY AND STORAGE : 24 Months when stored properly on the following conditions :
Recommended storage temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2GFO00NT
Product Name : Fresh Ginger Oil
Description : Fresh ginger oil extracted by steam destilation from fresh rhizomes of Zingiber officinale
Country of Origin : Indonesia
Common Name : Jahe (Indonesia), Ginger (English)
Botanical Name : Zingiber officinale
Plant Part : Used Roots
CAS# : 8007-08-7
FEMA# : 2522
ANALYTICAL/PHYSICAL :
Odor Warm : aromatic and spicy
Color/Appearance : Pale yellow to amber oil
Specific Gravity : at 20oC 0.870 - 0.882
Refractive Index : nD20 1.486 - 1.492
Optical Rotation : (-) 47 to (-) 12 at
Solubility Soluble : in alcohol
Compound : Zingiberene Min. 20 â?? 38.5 %
Flash Point : 65.5 C
Method : Food Chemical Codex (fcc)
Packaging : Drum Steel
Stability And Storage : 24 Months when stored properly on the following conditions:
Recommended storage : temperature: 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2klo00nt
Product Name : Kaffir Lime Oil
Description : Kaffir Lime Oil Is Extracted By Steam Distillation From Leaves Of Citrus Hystrix
Country Of Origin : Indonesia
Common Name : Jeruk Purut (indonesia), Kaffir Lime (english)
Botanical Name : Citrus Hystrix
Plant Part : Used Leaves
Cas# : 91771-50-5
Fema# : N/a
Analytical/physical : Odor Sweet And Fresh
Color/appearance : Clear Light Yellow Oil
Specific Gravity : At 20oc 0.850 - 0.870
Refractive Index : Nd20 1.440 - 1.460
Optical Rotation : (-)15o To (-)5o
Solubility Soluble : In 90% Alcohol (1:0.5 Clear)
Compound Citronellal : Min 70%
Flash Point : 72 Oc
Method : Food Chemical Codex (fcc)
Packaging : Drum Steel
Stability And Storage : 24 Months When Stored Properly On The Following Conditions:
Recommended Storage Temperature : 20 - 32oc
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2NMO00NT
Product Name : Nutmeg Oil
Description : Nutmeg Oil is extracted by steam distillation from selected dried kernel seed of Myristica fragrances
Country of Origin : Indonesia
Common Name : Pala (Indonesia), Nutmeg (English)
Botanical Name : Myristica fragrances
Plant Part : Used Seed
CAS# : 8008-45-5
FEMA# : 2793
ANALYTICAL/PHYSICAL
Odor : Strong and penetrating smell of Nutmeg
Color/Appearance : Pale yellow to yellow oil
Specific : Gravity at 20oC 0.885 - 0.910
Refractive Index : nD20 1.478 - 1.488
Optical Rotation : (-)10o To (+)30o
Solubility : Soluble In Alcohol (1:3 Clear)
Compound :
Method : Food Chemical Codex (fcc) 10th Edition 2016
Iso 3215:1998
Packaging : Drum Steel
Stability And Storage : 24 Months when stored properly on the following conditions:
Recommended storage temperature : 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2NMO00NT
Product Name ": Nutmeg Oil
Description : Nutmeg Oil is extracted by steam distillation from selected dried
kernel seed of Myristica fragrances
Country of Origin : Indonesia
Common Name : Pala (Indonesia), Nutmeg (English)
Botanical Name : Myristica fragrances
Plant Part : Used Seed
CAS# : 8008-45-5
FEMA# : 2793
ANALYTICAL/PHYSICAL
Odor Strong and penetrating smell of Nutmeg
Color/Appearance : Pale yellow to yellow oil
Specific Gravity : at 20oC 0.885 - 0.910
Refractive Index nD20 1.478 - 1.488
Optical Rotation (-)10o to (+)30o
Solubility : Soluble in alcohol (1:3 clear)
Compound : Myristicin min 10%
Flash Point : 43 oC
METHOD : Food Chemical Codex (FCC)
PACKAGING : Drum Steel
STABILITY AND STORAGE :
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20 - 32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
Product Code : 2PTO00NT
Product Name : Patchouli Oil
Description : Patchouli Oil is extracted by steam distillation from dried leaves of Pogostemon cablin
Country of Origin : Indonesia
Common Name : Nilam (Indonesia), Patchouli (English)
Botanical Name : Pogostemon cablin
Plant Part : Used Leaves
CAS# : 8014-09-3
FEMA# : 2838
ANALYTICAL/PHYSICAL : Odor Sweet, aromatic, spicy and woody
Color/appearance Yellowish Brown To Brown Oil
Specific Gravity : At 20oc 0.952 - 0.977
Refractive Index : Nd20 1.506 - 1.515
Optical Rotation : (-) 60o To (-) 48o
Solubility : Soluble In Alcohol 90% (1:10 Clear)
Compound : Patchouli Alcohol Min 30%
Acid Value : Maximum 5mg Koh/g
Flash Point : 87oc
Method : Food Chemical Codex (fcc)
Stability And Storage : 24 Months When Stored Properly On The Following Conditions :
Recommended Storage Temperature : 20 - 32 C
Keep In Tighly Closed Container
Keep In Dry And Airy Place With No Direct Sunlight Exposure
Product Code : 2PTO01NT
Product Name : Patchouli Oil
Description : Patchouli Oil is extracted by steam distillation from dried leaves of Pogostemon cablin
Country of Origin : Indonesia
Common Name : Nilam (Indonesia), Patchouli (English)
Botanical Name : Pogostemon cablin
Plant Part : Used Leaves
CAS# : 8014-09-3
FEMA# : 2838
ANALYTICAL/PHYSICAL : Odor Sweet, aromatic, spicy and woody
Color/appearance Yellowish Brown To Brown Oil
Specific Gravity At 20oc 0.952 - 0.977
Refractive Index : Nd20 1.506 - 1.515
Optical Rotation : (-) 60o To (-) 48o
Solubility Soluble : In Alcohol 90% (1:10 Clear)
Compound Patchouli : Alcohol Min 28%
Acid Value : 10 - 12 Mg Koh/g
Flash Point : 87oc
Method : Food Chemical Codex (fcc)
Stability And Storage : 24 Months When Stored Properly On The Following Conditions:
Recommended Storage Temperature: 20-32oc
Keep In Tighly Closed Container
Keep In Dry And Airy Place With No Direct Sunlight Exposure
CAS No. / FEMA No - 8000-29-1; 91771-61-8 / 2308
PART OF PLANT USED - Leaf and Stem
CAS No. / FEMA No - 8008-45-5; 84082-68-8 / 2793
PART OF PLANT USED - Seeds
CAS No. / FEMA No - 8016-96-4; 84238-29-9
PART OF PLANT USED - Root
CAS No. / FEMA No - 8007-08-7 / 2522
PART OF PLANT USED - Rhizome
CAS No. / FEMA No - 8008-98-8 / 2225
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 91771-50-5
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 800-34-8; 84961-50-2 / 2323
PART OF PLANT USED - Bud
CAS No. / FEMA No - 800-34-8; 84961-50-2 / 2325
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 8006-82-4 / 2845
PART OF PLANT USED - Pepper Corn
CAS No. / FEMA No - 8007-80-5 / 2258
PART OF PLANT USED - Bark
CAS No. / FEMA No - 800-34-8; 84961-50-2 / 2325
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 97-53-0 / 2467
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 97-53-0 / 2467
PART OF PLANT USED - Leaf
CAS No. / FEMA No - 97-54-1 / 2468
PART OF PLANT USED - Leaf
Type - Dried Slice, Powder
Quality - Conventional, Steam Sterilized (ST)
Type - Dried Slice, Powder
Quality - Conventional, Steam Sterilized (ST)
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
Type - Dried Slice, Powder
Quality - Conventional, Steam Sterilized (ST)
Product Code : 2LMO00NT
Product Name : Lemongrass Oil
Description : Lemongrass Oil is extracted by steam distillation from selecteleaves of Cymbopogon citratus
Country Of Origin : Indonesia
Common Name : Sereh Sayur (indonesia), Lemongrass (english)
Botanical Name : Cymbopogon Citratus
Plant Part : Used Leaves
Cas# : 8007-02-1
Fema# : 2624
Analytical/physical
Odor Strong : Green, Resembling That Of Citral
Color/appearance : Pale Yellow To Yellowish Brown Oil
Specific Gravity : At 20oc 0.885 - 0.905
Refractive Index : Nd20 1.483 - 1.489
Optical Rotation : (-)4 To 1
Solubility Soluble : In Alcohol
Compound : Neral Min. 25 %
Geranial : Min. 35 %
Flash Point : 133oc
Method : Food Chemical Codex (fcc)
Packaging : Drum Steel
Stability And Storage : 24 Months When Stored Properly On The Following Conditions:
Recommended storage temperature : 20-32oC
Keep in tighly closed container
Keep in dry and airy place with no direct sunlight exposure
CAS No. / FEMA No - 8007-02-1; 91844-92-7 / 2624
PART OF PLANT USED - Leaf and Stems
Type - Whole, Broken, Powder
Quality - Conventional, Cleaned
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 : 1NGW11NS
Product Name : Nutmeg Whole ABCD Non Steam Sterilized
Description Whole nutmeg from dried seed of Myristica fragrans houtt grade ABCD, deprived of shell or without a thin coating of lime
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 odour, warm, slightly bitter taste
Color/Appearance : The whole nutmeg with smooth surface of the seed kernels / Greyish brown to brown
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 10.0
Volatile Oil (%) : Min. 5.0
Ash on Dry Basis (%) : Max. 3.0
Acid Insoluble Ash on Dry Basis (%) : Max 0.5
Foreign Material (%) Max. 0.2
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not AvaIlable
Salmonella (cfu/50g) : Not Available
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 : 1NGW12NS
Product Name : Nutmeg Whole SS Non Steam Sterilized
Description Whole nutmeg from dried seed of Myristica fragrans houtt grade SS, deprived of shell or without a thin coating of lime
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 nutmeg with a wrinkled surface, furrowed in an irregular pattern / Greyish brown to brown
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 10.0
Volatile Oil (%) : Min. 5.0
Ash on Dry Basis (%) : Max. 3.0
Acid Insoluble Ash on Dry Basis (%) : Max 0.5
Foreign Material (%) : Max. 0.2
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast And Mold (cfu/g) : Not Available
E. Coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/50g) : Not Available
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
Type - Whole, Broken, Powder
Quality - Conventional, Low Aflatoxin, Heat Treated, ST
CAS No. / FEMA No - 8014-09-3 / 2838
PART OF PLANT USED - Leaf
Product Code : 1WPW07NS
Product Name : White Pepper Double Wash Whole
Description : Pure genuine whole white pepper, prepared from decorticated and dried 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 Bold sized peppercorns / uniform betwen 2 - 5mm, white slightly greyish
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
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
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 : 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 : 1BPG50ST
Product Name : Black Pepper Ground US #50 Steam Sterilized
Description 100 % pure ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper
nigrum L
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic, spicy aroma / hot sharp pungent taste
Color/Appearance : Greyish white with some darker brown spect of medium coarse 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
Foreign Material : (%) Max. 0.2
Particle size : (%) Min. 95 Through US #50
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/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
ï?¼ No extreme treatments whichcould destroypackaging protection capacity
ï?¼ Use all after opening the packaging
Product Code : 1LBG40ST
Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized
Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper
Characteristic Aroma.
Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle
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. 500
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
ï?¼ No extreme treatments whichcould destroypackaging protection capacity
ï?¼ Use all after opening the packaging
Product Code : 1BPW03NS
Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized
Description Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste
Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black
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
Light Berries (%) : Max. 3.0
Foreign Material (%) : Max. 1.0
Bulk Density (g/L) : Min. 550
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : NA
Yeast and Mold (cfu/g) : NA
E. coli (cfu/g) : NA
Coliform (cfu/g) : NA
Salmonella (cfu/25g) : NA
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 : 20-32 C
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments
Product Code : 1BPW03ST
Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized
Description Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste
Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Light Berries (%) : Max. 3.0
Foreign Material (%) : Max. 1.0
Bulk Density (g/L) : Min. 550
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 50.000
Yeast and Mold (cfu/g) : Max. 500
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 : 1LBG40ST
Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized
Description 100 % ground of black pepper, specially processed from dried,
immature fruits of perennial tropical vine of Lampong Piper nigrum
L
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper
Characteristic Aroma.
Color/Appearance Pale black/grey particle with a finner greyish dispersed particle
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. 500
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 : 20-32 C
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 : 1BPW04NS
Product Name : Black Pepper Whole ASTA 570 G/L Non Steam Sterilized
Description : Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste
Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black 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
Light Berries (%) : Max. 2.0
Foreign Material (%) : Max. 1.0
Bulk Density (g/L) : Min. 570
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : NA
Yeast and Mold (cfu/g) : NA
E. coli (cfu/g) : NA
Coliform (cfu/g) : NA
Salmonella (cfu/25g) : NA
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 : 20-32 C
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 1BPW04ST
Product Name Black Pepper Whole ASTA 570 g/l Steam Sterilized
Description Pure genuine whole black pepper, dried green 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 Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste
Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black
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
Light Berries (%) : Max. 2.0
Foreign Material (%) Max. 1.0
Bulk Density (g/L) Min. 570
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 50.000
Yeast and Mold (cfu/g) : Max. 500
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
Type - Whole, Cracked, Powder
Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Cracked, Powder
Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Cracked, Powder
Quality - Conventional, Steam Sterilized (ST)
Type - Whole, Cracked, Powder
Quality - Conventional, Steam Sterilized (ST)
Type - Whole, Cracked, Powder
Quality - Conventional, Steam Sterilized (ST)
CAS No. / FEMA No - 8006-87-9 / 3005
PART OF PLANT USED - Wood
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 : 1CAS08NH
Product Name : Cassia Stick 8 cm Non 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. 12.0
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) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
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 : 1CBW02NS
Product Name : Clove Bud Whole FAQ Non Steam Sterilized
Description : Clove whole from dried 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 Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic : clean true to type, strong bitter aromatic
Color/Appearance : Reddish Brown
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 10.0
Volatile Oil (%) : Min. 10.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Foreign Material (%) : Max. 0.5
Stems (%) : Max. 2.0
Inferior Cloves (%) : Max. 5.0
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
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 : 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 : 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 : 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 1CAB20ST
Product Name : Cassia BRC VO 2,0 % Steam Sterilized
Description Cassia broken from selected dried stems inner bark grade KB 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. 2.0
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: 20-32oC
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 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 : 1CAS06NH
Product Name : Cassia Stick 6 cm Non 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. 12.0
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) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
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
ï?¼ 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
Type - Broken, Powder, Sticks
Quality - Conventional, Organic, Heat Treated, ST
Type - Dried Slice, Powder
Quality - Conventional, Steam Sterilized (ST)
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 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 : 1TCD00NS
Product Name : Turmeric Sliced Dried Non Steam Sterilized
Description : 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 Slightly peppery, bitter fresh and aromatic characteristic of turmeric
Color/Appearance : Orange to medium yellow
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max.12.0
Volatile Oil (%) : Min. 3.5
Foreign Matter : Max. 0.5
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
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
Type - Dried Slice, Powder
Quality - Conventional, Steam Sterilized (ST)
