Kalustyan Oregano Whole
Kalustyan Oregano Whole is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is manufactured to the highest quality and safety standards in a GMP-compliant facility with adherence to FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP) regulations. It is also certified kosher, halal, vegan, non-GMO project verified, and USDA organic, with compliance to SEDEX and TSCA (USA) regulations, while meeting GFSI-certified and FDA-approved requirements for safe and ethical production practices. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Product families
Applications
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Oregano
- Labeling Claims
Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan; Vegetarian
- Odor
- Strong camphoraceous aroma
- Flavor
- Warm pungent and slightly bitter taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in carton/bag.
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Turkey
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Oregano 100%.
- Sterilization Method
- Irradiated
- Food Ingredients Features
- High Quality
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- FDA Compliant
- FDA Food Safety Modernization Act (FSMA)
- GFSI Certified
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 10 | % | ASTA 3.0 |
| Moisture | max. 10.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.02 | ml/100g | ASTA 5.0 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 10M) | max. 10 | % |
| Granulation (USS 40M) | 15.93 | % |
Table 3 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 4 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform | max. 100 | cfu/g | AOAC 991.14 |
| E.coli | max. 3 | MPN/g | FDA BAM Chapter 4 |
| Salmonella | Negative | per 2 x 375 grams | eq. FDA BAM Chapter 5 |
| Total Plate Count | max. 25,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 400 | cfu/g | AOAC 997.02 |
