As per fssai we follow the standards .
As per fssai standards follows
As per fssai standards
Aroma : typical aromatic,spicy
Flavour : hot bite and very pungent
Particle size : 600 microns with 90% pass through
Bulk density : 500-5506m/1000ml+/-20gm
Volatile oil : 2.0% max
Moisture : 12% max.
As per FSSAI standards It follows:
Moisture content
Total ash on a dry basis
As per fssai standards
1. Moisture:- Not more than 14.0 % by weight
3. Non-volatile ether extract:- Not less than 7.5 % by weight on a dry basis
The proportion of spices used in the preparation of powder need not be less than 85.0 % by weight. The powder should be free from dirt, mould growth and insect infestation.
As per fssai standards:
1. Moisture:- Not more than 14.0 % by weight
2. Volatile oil:- Not less than 0.25 %(v/w) on a dry basis
3. Non-volatile ether extract:- Not less than 7.5 % by weight on a dry basis
4. Edible common salt:- Not more than 5.0 % by weight on a dry basis
5. Ash insoluble in dil.HCL:- Not more than 2.0 % by weight on a dry basis.
As per fssai standards:
We maintain flavour and aroma of Indian cooking.
The Food Safety and Standards Authority of India (FSSAI) follows
Aroma : Pleasant and slightly sweety
Appearance : Dried &whole fingers
Particle size : 400 microns
Volatile oil : 3.5% max
curcumin(3-4)%
moisture : 10.0% max
