Kalustyan Dill Seed Ground

Kalustyan Dill Seed Ground is a high quality, natural spice ingredient for food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is certified by the FDA Food Safety Modernization Act (FSMA) and is suitable for those who follow a kosher, halal, vegan, or non-GMO diet. It has been produced according to GMP standards and approved by the FDA and GFSI. It has also received approval from SEDEX and complies with the TSCA and Hazard Analysis Critical Control Point (HACCP) regulations of the United States. In addition, it has been certified by the USDA organic program. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Properties

Physical Form: Powder

Product families

Applications

Food & Nutrition — Food

Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

Features: High Quality
Functions: Spice
Ingredient Name: Dill Seeds
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: Characteristic odor tang
Flavor: Warm aromatic taste
Markets: Food & Nutrition
PACKAGING: Packed in 50-pound carton/bag.
Appearance: Light tan to light brown
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: India
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Chemical Inventories: TSCA (USA)
Ingredient Statement: Dill Seed 100%.
Sterilization Method: Ethylene Oxide
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 10

3 rows

Characteristic	Value	Unit	Method
Ash Content	max. 10	%	ASTA 3.0
Moisture	max. 12	%	ASTA 2.1
Volatile Oil	min. 0.015	ml/100g	ASTA 5.0

Table 2 of 10

2 rows

Characteristic	Value	Unit
Granulation (USS 20M)	max. 0	%
Granulation (USS 30M)	max. 2	%

Table 3 of 10

2 rows

Characteristic	Value	Unit
Relative Humidity	55	%
Storage Temperature	50 - 70	°F

Table 4 of 10

10 rows

Characteristic	Value	Unit
Calcium Content	1516	mg/100 g
Copper Content	0.78	mg/100 g
Iron Content	16.33	mg/100 g
Magnesium Content	256	mg/100 g
Manganese Content	1.833	mg/100 g
Phosphorus Content	277	mg/100 g
Potassium Content	1186	mg/100 g
Selenium Content	12.1	μg/100 g
Sodium Content	20	mg/100 g
Zinc Content	5.2	mg/100 g

Table 5 of 10

5 rows

Characteristic	Value	Unit	Method
Coliform	max. 300	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. 100,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 1,000	cfu/g	AOAC 997.02

Table 6 of 10

11 rows

Characteristic	Value	Unit
Added Sugar Content	0	g/100 g
Alcohol (ethyl) Content	0	g/100 g
Caffeine Content	0	mg/100 g
Carbohydrate Content	55.17	g/100 g
Cholesterol Content	0	mg/100 g
Energy	1276	kJ/100 g
Fiber (total dietary)	21.1	g/100 g
Protein Content	15.98	g/100 g
Theobromine Content	0	mg/100 g
Total Lipid Content	14.54	g/100 g
Water Content	7.7	g/100 g

Table 7 of 10

13 rows

Characteristic	Value	Unit
Fatty acids (total monounsaturated)	9.41	g/100 g
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0.05	g/100 g
Fatty acids (total monounsaturated, 18:1 undifferentiated)	9.36	g/100 g
Fatty acids (total monounsaturated, 20:01)	0	g/100 g
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g
Fatty acids (total polyunsaturated)	1.01	g/100 g
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	0.96	g/100 g
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	0.15	g/100 g
Fatty acids (total polyunsaturated, 20:4 undifferentiated)	0	g/100 g
Fatty acids (total polyunsaturated, 20:5 n-3)	0	g/100 g
Fatty acids (total polyunsaturated, 22:5 n-3)	0	g/100 g

Table 8 of 10

9 rows

Characteristic	Value	Unit
Fatty acids (total saturated)	0.73	g/100 g
Fatty acids (total saturated, 10:00)	0	g/100 g
Fatty acids (total saturated, 12:00)	0.01	g/100 g
Fatty acids (total saturated, 14:00)	0.01	g/100 g
Fatty acids (total saturated, 16:00)	0.58	g/100 g
Fatty acids (total saturated, 18:00)	0.1	g/100 g
Fatty acids (total saturated, 4:00)	0	g/100 g
Fatty acids (total saturated, 6:00)	0	g/100 g
Fatty acids (total saturated, 8:00)	0	g/100 g

Table 9 of 10