Product Specification
Flavor ; Spicy
Packaging Type: Bag
Packaging : Packet
Packaging Size : 50g, 100g, 200g
Features ; Gluten Free, Dairy Free, Organic
Is It Dried : Dried
Country of Origin : Made in India
Minimum Order Quantity : 50 Kg
Product Description
Our company stands high in terms of exporting and supplying quality assured array of Spices, which are made from natural ingredients. The species that we supply is fresh, natural and original in taste and flavor and tested under standard regulation at vendors end. Besides, we offer these species in various packaging at market leading prices.
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Amchur Cooking
Spices Ginger
Turmeric
Coriander
Garlic & Flakes
Clove
Cinnamon
Black Pepper
Cumin
Black Mustard
White Onion
Red Onion
Red Chilli
Fennel Seed
Green Cardamom
Garlic Granulated
Dalchini
kesar
Tej Patra
Keyword : Blended Spices,Ground Spices,Garden Spices,Home Spices,Plant Spices
Additional Information
Item Code : 151
Delivery Time : 5 days
Port Of Dispatch : Jhansi
Production Capacity : 10 ton
Packaging Details : As per Client Requirement
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
