Herbs, Spices & Condiments
FOOD AND AGRICULTURAL PRODUCTS
Herbs, Spices & Condiments
Herbs, Spices & Condiments Analysis as per FSSAI – (56 Parameters)
- Alcohol Soluble Extract
- Ash Insoluble in Dil HCl
- Calcium (as CaO)
- Cholesterol
- Cold Water Soluble Extract
- Crude Fibre
- Curcumin Content
- Energy
- Extraneous Matter
- Lead Chromate
- Magnesium (as Mg)
- Moisture @ 105°C
- Non Volatile Ether Extract
- Potassium (as K)
- Protein
- Sodium (as Na)
- Sugar (as Sucrose)
- Total Ash @ 550°C±2°C
- Total Carbohydrate
- Total Fat
- Total Nitrogen
- Total Phosphorous (as P)
- Vitamin E
- Insect Damaged Matter
- Volatile Oil Content
- Empty and Malformed Capsules by Count
- Immature and Shrivelled Capsules
- Light Seed
- Unripe and marked Fruits
- Broken Fruits
- Tendrils, Mother Cloves
- Kokar Cloves
- Headless Cloves
- Split Fruits
- Other Edible Seeds
- Calcium Oxide (as CaO)
- Water Soluble Ash
- Nutmeg in Mace
- Argemone Seeds
- Argemone Oil
- Water Insoluble Ash
- Pinheads or Broken Heads
- Bulk Density
- Piperine Content
- Floral Waste
- Solubility in Cold Water
- Coloring Strength expressed as direct reading of absorbance of 440 nm
- Edible Common Salt (as NaCl)
- Acidity Ash anhydrous Tartaric Acid
- Peroxidase Test
- Colophony Resin
- Galbanum Resin
- Ammoniaccum Resin
- Any Other Foreign Resin
- Coal Tar Dyes
- Vitamin C
