Garlic powder
Bold peanuts Arachis hypogaea are a variety of peanuts known for their large size reddishbrown skin and high oil content They are widely used in the food industry for direct consumption oil extraction peanut butter and confectionery Physical Properties Variety Bold Peanuts RunnerSpanish types Appearance Ovalshaped larger than Java peanuts Color Reddishbrown skin Size o 3842 countsoz large o 4050 countsoz medium o 5060 countsoz small Odor Mild nutty aroma Taste Sweet nutty and crunchy Moisture Content Max 8 Foreign Matter Max 1 Broken Split Kernels Max 2 Shriveled Immature Kernels Max 2 Aflatoxin 10 ppb food grade Chemical Nutritional Composition Per 100g Protein 2228 Total Fat 4550 Saturated Fat 68 Monounsaturated Fat 1822 Polyunsaturated Fat 2025 Carbohydrates 1218 Dietary Fiber 810 Ash Content Max 25 Energy Value 560590 kcal Calcium 5070 mg Iron 24 mg Magnesium 150200 mg Phosphorus 300400 mg Zinc 23 mg Microbiological Standards For Food Grade Total Plate Count Max 50000 CFUg Yeast Mold Max 500 CFUg Coliforms 10 CFUg E Coli Salmonella Absent Aflatoxins B1 B2 G1 G2 Max 10 ppb Contaminants Adulterants Heavy Metals o Lead Pb 02 ppm o Cadmium Cd 01 ppm o Arsenic As 01 ppm o Mercury Hg 005 ppm Pesticide Residues As per international standards FSSAI EU FDA Artificial Additives Preservatives Must be absent Types of Bold Peanuts 1 Raw Peanuts Whole unshelled or shelled peanuts used for roasting and cooking 2 Blanched Peanuts Skin removed used in confectionery and peanut butter 3 Roasted Peanuts Readytoeat variety used in snacks 4 Peanut Splits Broken peanut kernels used in food processing 5 Peanut Oil Grade Highoil content variety for oil extraction Applications of Bold Peanuts Food Industry Used in snacks peanut butter and confectionery Oil Industry Extracted for peanut oil a highquality cooking oil Animal Feed Used in cattle and poultry feed due to high protein content Cosmetics Pharmaceuticals Used in skincare products and medicinal applications
Sunflower seeds (Helianthus annuus) are rich in healthy fats, proteins, and essential nutrients. They are widely used in food, oil extraction, animal feed, and cosmetic applications. Below are the general specifications for sunflower seeds: Physical Properties: Appearance: Small, oval seeds with a hard shell Color: Striped: Black with white stripes (common for direct consumption) Black: Solid black seeds (mainly for oil extraction) Odor: Mild, nutty aroma Taste: Crunchy, slightly nutty and oily Size: 6-15 mm (varies by variety) Purity: Min 99% Foreign Matter: Max 1% Broken or Immature Seeds: Max 2% Moisture Content: Max 10% Chemical & Nutritional Composition (Per 100g): Protein: 20-25% Total Fat: 40-50% Saturated Fat: 4-6% Monounsaturated Fat: 15-25% Polyunsaturated Fat: 25-35% Carbohydrates: 15-20% Dietary Fiber: 8-12% Ash Content: Max 3% Vitamin E: 30-50 mg Magnesium: 300-400 mg Calcium: 70-100 mg Phosphorus: 500-700 mg Iron: 5-8 mg Zinc: 3-5 mg Microbiological Standards (For Food Grade): Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies: Physical Properties: Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter Color: Bright red, deep red, or dark red (depending on variety) Odor & Taste: Pungent smell with characteristic spicy taste Size (Length): 3 cm - 15 cm (varies by variety) Skin: Wrinkled or smooth (depends on drying method and variety) Moisture Content: Max 10-14% Broken/Discolored Pods: Max 5% Chemical Properties: Capsaicin Content: 0.2% - 2% (variety-dependent) Scoville Heat Units (SHU): Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi) Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot) High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja) ASTA Color Value: 80-200 (higher value indicates a more vibrant red color) Total Ash: Max 8% Acid Insoluble Ash: Max 1.5% Crude Fiber: Max 30% Non-Volatile Ether Extract (Oleoresin Content): 12-18% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Psyllium husk specifications can vary depending on the grade, purity, and intended use. Below are some common specifications used in the food, pharmaceutical, and industrial sectors: Physical Properties: Appearance: Light brown to off-white, fibrous husk Odor: Odorless or slightly characteristic Taste: Bland Mesh Size: 40 Mesh (Coarse) 60 Mesh (Regular) 80 Mesh (Fine) Moisture Content: Max 8-12% Swelling Index: 40-70 ml/g (depends on purity) Bulk Density: 0.45 - 0.65 g/ml Chemical Properties: Purity: 85% (Industrial Grade) 95% (Commercial Grade) 98% (Pharmaceutical/Food Grade) pH (1% solution): 4.0 - 8.0 Ash Content: Max 4% Protein Content: 2-5% Total Dietary Fiber: 70-80% Heavy Metals: Below permissible limits Microbiological Standards: Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 100 CFU/g E. Coli: Absent Salmonella: Absent Coliforms:
Potato powder is a dehydrated form of potatoes used in the food industry for snacks, soups, sauces, and bakery products. Below are the general specifications for potato powder: Physical Properties: Appearance: Fine, free-flowing powder Color: White to creamy yellow Odor & Taste: Typical potato aroma and taste, free from off-odors and rancidity Particle Size: 60 Mesh (Standard) 80-100 Mesh (Fine) Moisture Content: Max 5-8% Bulk Density: 0.3 - 0.6 g/ml Solubility: Dispersible in water Chemical Properties: Carbohydrates: 70-80% Protein Content: 5-10% Fat Content: Max 0.5% Crude Fiber: Max 3% Total Ash: Max 4% pH (5% solution): 5.0 - 6.5 Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
Pearl millet (Pennisetum glaucum) is widely used as food, fodder, and in industrial applications. Below are its general specifications: Physical Properties: Appearance: Small, round grains Color: Gray, yellow, or light brown (variety-dependent) Odor & Taste: Characteristic, free from musty or rancid odor Grain Size: 2 - 5 mm diameter Purity: Min 98% Foreign Matter: Max 2% Broken/Damaged Grains: Max 2% Immature/Shriveled Grains: Max 2% Moisture Content: Max 12% Chemical Properties: Protein Content: 8-12% Fat Content: 4-7% Carbohydrates: 60-70% Crude Fiber: 8-12% Ash Content: Max 3% Energy Value: 350-370 kcal/100g Microbiological Standards (For Food & Feed Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Onion powder is a dehydrated and finely ground form of onions used in food processing, seasonings, and pharmaceutical applications. Below are the general specifications for onion powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light yellow to off-white Odor & Taste: Strong characteristic onion aroma and taste, free from off-odors Particle Size: 40 Mesh (Coarse) 60 Mesh (Standard) 80-100 Mesh (Fine) Moisture Content: Max 5-7% Bulk Density: 0.3 - 0.6 g/ml Solubility: Dispersible in water Chemical Properties: Carbohydrates: 60-75% Protein Content: 8-12% Fat Content: Max 1% Crude Fiber: Max 5% Total Ash: Max 5% pH (5% solution): 4.5 - 6.5 Volatile Oil Content: 0.1-0.5% (responsible for onion flavor) Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Honey is a natural sweet substance produced by bees from floral nectar. It is widely used in food, pharmaceuticals, cosmetics, and traditional medicine. Below are the general specifications for honey: Physical Properties: Appearance: Thick, viscous liquid or crystallized form Color: Light amber to dark brown (varies based on floral source) Odor & Taste: Pleasant, characteristic honey aroma and sweet taste Texture: Smooth, free from lumps or impurities Moisture Content: Max 18-20% Solubility: Completely soluble in warm water Chemical Properties: Fructose Content: 38-42% Glucose Content: 28-32% Sucrose Content: Max 5% Total Reducing Sugars (Fructose + Glucose): Min 65% Acidity: 0.2 - 0.5% (expressed as formic acid) Ash Content: Max 0.5% pH: 3.5 - 5.5 Hydroxymethylfurfural (HMF): Max 40 mg/kg (as per international standards) Diastase Activity (Amylase): Min 8 DN (Diastase Number) Proline Content: Min 180 mg/kg (indicator of natural honey) Microbiological Standards: Total Plate Count: Max 1,000 CFU/g Yeast & Mold: Max 200 CFU/g Coliforms: Absent E. Coli: Absent Salmonella: Absent Clostridium Botulinum: Absent Contaminants & Adulterants: Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA) Heavy Metals: Lead (Pb):
Garlic powder is a finely ground product obtained from dehydrated garlic (Allium sativum). It is widely used in food processing, seasoning blends, pharmaceuticals, and animal feed. Below are the general specifications for garlic powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Off-white to light yellow Odor & Taste: Strong, characteristic garlic aroma with a pungent taste Texture: Smooth, free from lumps, caking, or foreign matter Moisture Content: Max 5-7% Particle Size: 80-100 mesh (customizable based on requirements) Solubility: Partially soluble in water Chemical Properties: Total Ash Content: Max 4% Acid Insoluble Ash: Max 1% Sulfur Content: 0.5-1.0% (natural sulfur compounds in garlic) Volatile Oil Content: Min 0.2% (responsible for garlic aroma) Allicin Content: Min 0.5-1.5% (active compound in garlic) pH (5% solution): 5.0 - 6.5 Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Foxnuts, also known as Makhana or Euryale ferox seeds, are widely consumed as a snack and used in various food and pharmaceutical applications. Below are the general specifications for foxnuts: Physical Properties: Appearance: Whole or broken puffed seeds Color: White to light cream (puffed), black (raw seeds) Odor & Taste: Characteristic mild nutty aroma with a slightly sweet taste Texture: Crisp, light, and crunchy (for puffed foxnuts) Size: Grade A (Large): 14mm+ Grade B (Medium): 12-14mm Grade C (Small): 10-12mm Moisture Content: Max 5-7% Chemical Properties: Protein Content: 9-15% Carbohydrates: 65-80% Fats: 0.1-1.0% Dietary Fiber: 8-12% Energy Value: ~350-400 kcal/100g Ash Content: Max 2% Microbiological Standards: Total Plate Count: Max 10,000 CFU/g Yeast & Mold: Max 100 CFU/g Coliforms:
Fenugreek seeds (Trigonella foenum-graecum) are widely used in the food, pharmaceutical, and cosmetic industries due to their nutritional and medicinal properties. Below are the general specifications for fenugreek seeds: Physical Properties: Appearance: Small, hard, oblong seeds with angular edges Color: Golden yellow to light brown Odor & Taste: Strong, characteristic aroma with a slightly bitter taste Size: 3-5 mm in length Purity: 99% minimum (export quality) Foreign Matter: Max 0.5% Moisture Content: Max 6-8% Admixture: Max 0.5-2% Chemical Properties: Protein Content: 20-30% Carbohydrates: 50-60% Fat Content: 6-8% Dietary Fiber: 20-25% Saponins: 2-5% Mucilage Content: 20-30% Ash Content: Max 3% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Cumin seeds (Cuminum cyminum) are widely used in the food, spice, pharmaceutical, and cosmetic industries due to their strong aroma, flavor, and medicinal properties. Below are the general specifications for cumin seeds: Physical Properties: Appearance: Small, elongated, and ridged seeds Color: Light brown to dark brown Odor & Taste: Strong, aromatic, and slightly bitter Size: 3-6 mm in length Purity: 99% minimum (export quality) Foreign Matter: Max 0.5% Moisture Content: Max 8-10% Admixture: Max 0.5-2% Immature & Shrivelled Seeds: Max 4% Chemical Properties: Volatile Oil Content: Min 2-5% (responsible for flavor and aroma) Total Ash Content: Max 9.5% Acid Insoluble Ash: Max 1.75% Protein Content: 15-20% Carbohydrates: 35-45% Fiber Content: 10-20% Essential Oil Content: 2.0-5.0 ml/100g Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Coriander seeds (Coriandrum sativum) are widely used in the food, spice, pharmaceutical, and cosmetic industries due to their distinctive flavor, aroma, and medicinal properties. Below are the general specifications for coriander seeds: Physical Properties: Appearance: Round to oval-shaped seeds with ridged surfaces Color: Light brown to yellowish-brown Odor & Taste: Aromatic with a mild, citrusy, and slightly sweet flavor Size: Large: 4-6 mm Medium: 3-4 mm Small: 2-3 mm Purity: Min 99% (export quality) Foreign Matter: Max 0.5% Moisture Content: Max 8-10% Admixture: Max 0.5-2% Immature & Shrivelled Seeds: Max 5% Chemical Properties: Volatile Oil Content: Min 0.3-1.2% (responsible for aroma and flavor) Total Ash Content: Max 9.5% Acid Insoluble Ash: Max 1.75% Protein Content: 12-17% Carbohydrates: 50-60% Fiber Content: 25-30% Essential Oil Content: 0.2-1.2 ml/100g Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Chilli flakes, also known as crushed red pepper, are derived from dried red chili peppers (Capsicum annuum or Capsicum frutescens) and are widely used as a seasoning in the food and spice industry. Below are the general specifications for chilli flakes: Physical Properties: Appearance: Coarse, crushed dried red chili flakes with visible seeds Color: Bright red to dark red with yellowish-white seeds Odor & Taste: Strong, pungent aroma with a hot, spicy taste Texture: Free-flowing, non-clumped, uniform flakes Size: 3-5 mm (customizable as per requirement) Moisture Content: Max 8-10% Purity: Min 99% (export quality) Foreign Matter: Max 0.5% Admixture: Max 0.5-2% Seed Content: 10-30% (depending on grade) Chemical Properties: Capsaicin Content: 0.5-1.5% (responsible for spiciness) Scoville Heat Units (SHU): Mild: 5,000-15,000 SHU Medium: 15,000-30,000 SHU Hot: 30,000-50,000+ SHU Total Ash Content: Max 8% Acid Insoluble Ash: Max 1.5% Carbohydrates: 40-50% Protein Content: 10-15% Fat Content: 8-12% Fiber Content: 20-30% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Banana powder is made from ripe bananas (Musa spp.) through dehydration and grinding processes. It is widely used in the food, pharmaceutical, baby food, and cosmetic industries due to its nutritional and functional properties. Below are the general specifications for banana powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light cream to pale yellow (varies with ripeness) Odor & Taste: Sweet, characteristic banana aroma and flavor Texture: Smooth, fine powder without lumps Mesh Size: 80-120 mesh (customizable) Bulk Density: 0.4-0.7 g/ml Solubility: Partially soluble in water Chemical & Nutritional Properties (Per 100g): Moisture Content: Max 5% Carbohydrates: 75-85% Sugars (Natural): 50-60% Dietary Fiber: 3-8% Protein Content: 3-5% Fat Content: Max 1-2% Total Ash Content: Max 5% Acid Insoluble Ash: Max 0.5% pH Level: 4.5 - 6.5 Microbiological Standards: Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
Bamboo salt is a traditional Korean salt made by roasting sea salt in bamboo tubes at high temperatures. It is known for its enhanced mineral content and health benefits. Below are the general specifications for bamboo salt: Physical Properties: Appearance: Fine or coarse crystalline powder Color: Light gray to dark gray (depending on roasting intensity) Odor & Taste: Slightly smoky, mineral-rich, salty taste Texture: Free-flowing, non-clumped, uniform granules Mesh Size: Fine: 80-120 mesh Coarse: 2-5 mm Solubility: Fully soluble in water Chemical Composition & Nutritional Properties (Per 100g): Sodium Chloride (NaCl): 85-95% Moisture Content: Max 1-3% pH Level: 9-12 (alkaline) Essential Minerals: Magnesium (Mg): 100-500 mg Calcium (Ca): 50-300 mg Potassium (K): 100-600 mg Zinc (Zn): 2-10 mg Iron (Fe): 1-5 mg Sulfur (S): Present in trace amounts Microbiological Standards: Total Plate Count: Max 10,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
Asafoetida (Ferula assa-foetida) powder is a strong-smelling spice derived from the dried latex of the asafoetida plant's roots. It is widely used in Indian, Middle Eastern, and Central Asian cuisines, as well as in traditional medicine. Below are the general specifications for asafoetida powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light yellow to brownish-yellow Odor & Taste: Strong, pungent sulfurous aroma with a bitter taste Texture: Smooth, uniform powder Mesh Size: 80-120 mesh Purity: 99% (export quality) Chemical & Nutritional Properties (Per 100g): Moisture Content: Max 10-12% Resin Content: 40-65% Gum Content: 20-30% Volatile Oil Content: 3-10% Carbohydrates: 60-70% Protein Content: 4-8% Fiber Content: 3-6% Total Ash Content: Max 7-10% Acid Insoluble Ash: Max 1.5% Sulfur Compounds: Present in significant amounts (responsible for the pungency) Microbiological Standards: Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:
Moisture: Not more than 10% by weight Total ash: Not more than 9% by weight Ash insoluble in dilute HCL: Not more than 1.5% by weight Curcumin: Not less than 2% by weight Total starch: Not more than 60% by weight Lead chromate: Negative Fineness: Turmeric powder should pass through a 300m IS Sieve Extraneous matter: Turmeric should be free of morphologically extraneous matter Insects and molds: Whole turmeric should be free of living insects and molds Rodent contamination: Whole turmeric should be free of rodent contamination
Soybean seeds Glycine max are proteinrich oilyielding legumes widely used in food feed and oil industries They serve as a key source of plantbased protein essential amino acids and healthy fats Physical Properties Appearance Round to ovalshaped seeds Color Yellow light brown or black depending on variety Odor Mild natural beanlike aroma Taste Neutral to slightly nutty Size 510 mm in diameter Purity Min 99 Foreign Matter Max 1 SplitBroken Seeds Max 2 Moisture Content Max 12 Chemical Nutritional Composition Per 100g Protein 3542 Total Fat 1822 Saturated Fat 24 Monounsaturated Fat 46 Polyunsaturated Fat 1012 Carbohydrates 2530 Dietary Fiber 912 Ash Content Max 5 Calcium 200250 mg Iron 510 mg Magnesium 220280 mg Phosphorus 500700 mg Potassium 15001800 mg Isoflavones 30150 mg natural plant compounds Microbiological Standards For Food Grade Total Plate Count Max 50000 CFUg Yeast Mold Max 500 CFUg Coliforms 10 CFUg E Coli Salmonella Absent Aflatoxins B1 B2 G1 G2 Max 10 ppb Contaminants Adulterants Heavy Metals o Lead Pb 02 ppm o Cadmium Cd 01 ppm o Arsenic As 01 ppm o Mercury Hg 005 ppm Pesticide Residues As per international standards FSSAI EU FDA Artificial Additives Preservatives Must be absent GMO Status Available in both GMO and NonGMO varieties Types of Soybean Seeds 1 FoodGrade Soybeans Highprotein used for soy milk tofu and soya flour 2 OilGrade Soybeans High oil content used for soybean oil extraction 3 NonGMO Soybeans Preferred for organic and health food markets 4 FeedGrade Soybeans Used in animal and poultry feed Applications of Soybean Seeds Food Industry Used in soy milk tofu tempeh soy protein and soy flour Oil Industry Extracted for soybean oil and used in margarine cooking oils and biodiesel Animal Feed Industry Used in livestock and poultry feed for its high protein content Pharmaceuticals Nutraceuticals Used in soybased supplements and health foods
