Sweet pepper paste.
Garlic paste, ginger paste, garlic paste, tamarind paste, coriander paste.
Ginger paste and garlic paste.
Garlic powder and onion powder.
Garlic and ginger paste.
Ginger paste and garlic paste.
Ginger garlic paste, ginger paste, garlic paste.
Hearts of palm..
Garlic powder, onion powder.
Appearance Clean, Red Color Brix 36-38 Bostwick(@12.5 brix) 5-7.5 Cm /30Sec Color a/b value(@12.5 brix) a/b =2+05 pH 3.8-4.3 Taste Natural Taste Of Tomato Lycopene Min 40mg/100gr HMC =
No. Description of test 1. Brix 25.5 2. Salt 1.5 3. PH 4-4.03 4. Color brix: 12.5 - a/b Minimum: 2 5. Viscosity bostwick brix: 12.5- a/b 6-6.5 6. Organoleptic properties Negative 7. Black particle, seed and skin Negative 8. Aerobic mesophilic bacteria (per 1 gr) Negative 9. Aerobic thermophilic bacteria(per 1 gr) Negative 10. Mold & yeast(per 1 gr). Negative 11. Howard No =
Raw cashew nuts, dried split ginger, dried hibiscus flower, cocoa, charcoal, chili pepper, shea butter.
Vegetable shortening.
Tamarind paste, thai grocery items.
Ginger Garlic Paste.
Sun Dried Tomato Slices.
Onion Garlic And Ginger Paste.
Garlic Paste.
Fried Shallot.
Ginger garlic paste.
