Kalustyan Spearmint Whole
Kalustyan Spearmint 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. The production process adheres to quality and safety guidelines set by the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP). The product is certified to meet various dietary and ethical requirements, including halal, kosher, non-GMO project, vegan, and USDA organic. Moreover, the production facility has received approval from SEDEX, certification from GFSI, and FDA approval for ethical and safe 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
- Ingredient Name
- Spearmint
- 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
- Fresh aroma
- Flavor
- Flavor of spearmint
- Markets
- Food & Nutrition
- PACKAGING
- Packed in bag/carton.
- Appearance
- Light to dark green
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Egypt
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Spearmint 100%.
- Sterilization Method
- Irradiated
- Food Ingredients Features
- High Quality
- 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
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture | max. 11 | % | ASTA 2.1 |
Table 2 of 10
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 3 of 10
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 1488 | mg/100 g |
| Copper Content | 1.542 | mg/100 g |
| Iron Content | 87.47 | mg/100 g |
| Magnesium Content | 602 | mg/100 g |
| Manganese Content | 11.482 | mg/100 g |
| Phosphorus Content | 276 | mg/100 g |
| Potassium Content | 1924 | mg/100 g |
| Sodium Content | 344 | mg/100 g |
| Zinc Content | 2.41 | mg/100 g |
Table 4 of 10
1 row| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total trans) | 0 | g/100 g |
Table 5 of 10
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 |
Table 6 of 10
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar Content | 0 | g/100 g |
| Carbohydrate Content | 52.04 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1192 | kJ/100 g |
| Fiber (total dietary) | 29.8 | g/100 g |
| Phytosterols Content | 82 | mg/100 g |
| Protein Content | 19.93 | g/100 g |
| Total Lipid Content | 6.03 | g/100 g |
| Water Content | 11.3 | g/100 g |
Table 7 of 10
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 0.21 | g/100 g |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.016 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 0.183 | g/100 g |
| Fatty acids (total polyunsaturated) | 3.257 | g/100 g |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 0.446 | g/100 g |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 2.792 | g/100 g |
Table 8 of 10
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 1.577 | g/100 g |
| Fatty acids (total saturated, 14:00) | 0.037 | g/100 g |
| Fatty acids (total saturated, 16:00) | 1.131 | g/100 g |
| Fatty acids (total saturated, 18:00) | 0.163 | g/100 g |
Table 9 of 10
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Alanine Content | 1.036 | g/100 g |
| Arginine Content | 0.918 | g/100 g |
| Aspartic Acid Content | 2.353 | g/100 g |
| Cystine Content | 0.22 | g/100 g |
| Glutamic Acid Content | 2.172 | g/100 g |
| Glycine Content | 0.957 | g/100 g |
| Histidine Content | 0.399 | g/100 g |
| Isoleucine Content | 0.816 | g/100 g |
| Leucine Content | 1.496 | g/100 g |
| Lysine Content | 0.858 | g/100 g |
| Methionine Content | 0.281 | g/100 g |
| Phenylalanine Content | 1.017 | g/100 g |
Table 10 of 10
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Folate (DFE) | 530 | μg/100 g |
| Folate (food) | 530 | μg/100 g |
| Folate (total) | 530 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Niacin Content | 6.561 | mg/100 g |
| Pantothenic Acid Content | 1.399 | mg/100 g |
| Retinol Content | 0 | μg/100 g |
| Riboflavin Content | 1.421 | mg/100 g |
| Thiamin Content | 0.288 | mg/100 g |
| Vitamin A | 10579 | IU/100 g |
| Vitamin A (RAE) | 529 | μg/100 g |
| Vitamin B-12 | 0 | μg/100 g |
