Allspice Powder
Allspice powder is made from the dried fruit of the Pimenta dioica plant and has a warm, sweet, and slightly pungent flavor reminiscent of cloves, cinnamon, and nutmeg. It is a versatile spice used in a variety of dishes, from baked goods to sauces and marinades. Originally from the Caribbean and Central America, allspice is also believed to have antifungal, anti-inflammatory, and antimicrobial properties. Additionally, it may help lower blood sugar levels and alleviate menopause symptoms. Our products are not intended to diagnose, cure, or prevent any disease and are not a substitute for medical advice from a healthcare professional.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- Functions
- Spice
- Ingredient Name
- Allspice Powder
- Labeling Claims
- Natural, Naturally Derived, Plant-Based
- Natural
- Naturally Derived
- Plant-Based
- Markets
- Food & Nutrition
- PACKAGING
All packaging material is food grade material approved by International or US Standards.; All material is in closed packaging.; All bags are equal weight.
- Treatment
- Heat Treatment
- Shelf LIfe
- 24 months
- Ingredient
- Allspice Powder
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Country of Origin
- Mexico
- Ingredient Origin
- Natural Origin
- Plant Origin
- Quality Standards
- BRCGS
- Regulatory Information
- Non-Allergen - As per regulation (EC) 1169/2011.
- Pesticide Residues - USP <561>.
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- BRC Certified
- FDA Compliant
- GFSI Certified
- Hazard Analysis Critical Control Point (HACCP)
Technical data
Table 1 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Mesh Size | 40 - 120 | — | — |
| Identification | Pass | — | HPTLC |
| Loss on Drying | max. 10 | % | — |
| Foreign Matter | max. 2 | % | — |
| Ash Content | max. 10 | % | — |
Table 2 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 7,000,000 | cfu/g |
| Yeast | max. 50,000 | cfu/g |
| Mold | max. 50,000 | cfu/g |
| Salmonella | max. 10 | cfu/g |
| Escherichia coli | max. 10 | cfu/g |
| Coliforms | max. 5,000 | cfu/g |
Table 3 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 5 | ppm | ICP-MS |
| Cadmium Content | max. 5 | ppm | ICP-MS |
| Lead Content | max. 5 | ppm | ICP-MS |
| Mercury Content | max. 5 | ppm | ICP-MS |
