Turmeric Root Powder
Turmeric Root Powder is a popular spice made from the ground root of the turmeric plant. It is commonly used in Indian and Middle Eastern cuisine and known for its bright yellow color and earthy flavor. The main active ingredient in turmeric is curcumin, which has been found to have anti-inflammatory and antioxidant properties. Turmeric Root Powder is often used as a dietary supplement and can be added to food items such as curries, soups, and smoothies for both flavor and health benefits. Our products are not intended to diagnose, cure, or prevent any disease.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Functions
- Spice, Whole Food Ingredient
- Ingredient Name
- Turmeric Root Powder
- Labeling Claims
Additive-free, Alcohol-free, Allergen-free, Colorants-free, GMO-free, Gluten-free, Halal, Kosher, Nanomaterials-free, Natural, Naturally Derived, Plant-Based, Preservative-free; Additive-free; Alcohol-free; Allergen-free; Colorants-free; GMO-free; Gluten-free; Halal; Kosher; Nanomaterials-free; Natural; Naturally Derived; Plant-Based; Preservative-free
- Certifications & Compliance
BRC Certified, FDA Compliant, GFSI Certified, Good Agricultural & Collection Practice (GACP) Compliant, Halal, Hazard Analysis Critical Control Point (HACCP), Kosher
- Odor
- Characteristic
- Markets
- Agriculture & Feed
- Food & Nutrition
- Shelf LIfe
- 6 Years (at T - max. 25°C, RH - max. 65%)
- Ingredient
- Turmeric Root Powder
- Technology
- Animal Feed & Nutrition
- Food Ingredients
- Plant Type
- Turmeric
- Ingredient Origin
- Natural Origin
- Plant Origin
- Quality Standards
- BRCGS
- Storage Protection
All goods must be free of living and dead insects or other pests. Irradiation with ionizing radiation is conform to No. 1991/2/EC prohibited. Products explicitly may not be fumigated with Ethylene oxide nor Bromomethane. Storage protection may only be perfomed with EU approved treatments.
- Packaging Specification
All components of the packaging must meet the requirements of regulation EC No. 1335/2004 and directive 2002/72/EC. may not contain MOSH and MOAH. Packaging must be clean, tidy and properly closed.
- Food Ingredients Features
- Non-Irradiated
- Ovo-Lacto Vegetarian Suitable
- Sewage Sludge Free
- Suitable for Vegetarian Foods
- Food Ingredients Functions
- Spice
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aflatoxin B1 | max. 2 | ppb | DIN EN 17641, LC-MS/MS |
| Ash Content | max. 10 | % | Ph.Eur 2.4.16 |
| Impurities | max. 2 | % | internal |
| Loss on Drying | max. 10 | % | Ph.Eur 2.2.32 |
| Polycyclic Aromatic Hydrocarbons | max. 50 | ppb | DIN EN 16619, GC-MS |
| Pyrrolizidine Alkaloids | max. 200 | ppb | BfR-PA-Tee-2.0/2014, SPE-LC/MS |
| Particle Size | max. 250 | μm | sensory |
| Sum Aflatoxin (B1+B2+G1+G2) | max. 4 | ppb | DIN EN 17641, LC-MS/MS |
| Tropane Alkaloids | max. 0.1 | ppb | BfR-PA-Tee-2.0/2014, SPE-LC/MS |
Table 2 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| E. Coli | max. 10 | cfu/g | Ph. Eur. or accredited Lab |
| Entercocci & Coliforms | max. 10³ | cfu/g | Ph. Eur. or accredited Lab |
| Salmonella | absent | /25g | Ph. Eur. or accredited Lab |
| Total Plate Count | max. 10⁵ | cfu/g | Ph. Eur. or accredited Lab |
| Yeasts and Molds | max. 10⁴ | cfu/g | Ph. Eur. or accredited Lab |
Table 3 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic | max. 0.5 | ppm | DIN EN 15763, ICP-MS |
| Cadmium Content | max. 0.5 | ppm | DIN EN 15763, ICP-MS |
| Lead Content | max. 1 | ppm | DIN EN 15763, ICP-MS |
| Mercury Content | max. 0.05 | ppm | DIN EN 15763, ICP-MS |
