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
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
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
Type - Whole, Cracked, Powder Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Cracked, Powder Quality - Conventional, EU Pesticide, Organic, ST
Type - Whole, Broken, Powder Quality - Conventional, Low Aflatoxin, Heat Treated, ST
Type - Whole, Broken, Powder Quality - Conventional, Cleaned
Type - Dried Slice, Powder Quality - Conventional, Steam Sterilized (ST)
Type - Dried Slice, Powder Quality - Conventional, Steam Sterilized (ST)
Type - Whole, Broken, Stems Quality - Conventional, Steam Sterilized (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)
Palm broom stick, charcoal, betel nut, copra, seaweed euchema cottoni.
Tuna and skipjack, spices, rice, corn and corncob, briquette, and any other natural resources.Transportation
