Kalustyan Cardamom Whole

Kalustyan Cardamom 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 meets the strictest standards for quality and safety, using only the finest ingredients that are USDA organic, non-GMO project certified, and suitable for kosher, halal, and vegan diets. It has been manufactured under strict GMP standards and is GFSI certified and SEDEX approved, ensuring its safety and quality. In addition, it has undergone Hazard Analysis Critical Control Point (HACCP) procedures and is compliant with the FDA Food Safety Modernization Act (FSMA). It is also FDA-approved and meets the highest standards for quality and safety. 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: Cardamom
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: Pleasant aromatic odor
Flavor: Lightly aromatic taste
Markets: Food & Nutrition
PACKAGING: Packed in 50-pound box/bag.
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: Guatemala
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Ingredient Statement: Cardamom 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 9

3 rows

Characteristic	Value	Unit	Method
Ash Content	max. 8	%	ASTA 3.0
Moisture	max. 11	%	ASTA 2.1
Volatile Oil	min. 0.03	ml/100g	ASTA 5.0

Table 2 of 9

2 rows

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

Table 3 of 9

9 rows

Characteristic	Value	Unit
Calcium Content	383	mg/100 g
Copper Content	0.383	mg/100 g
Iron Content	13.97	mg/100 g
Magnesium Content	229	mg/100 g
Manganese Content	28	mg/100 g
Phosphorus Content	178	mg/100 g
Potassium Content	1119	mg/100 g
Sodium Content	18	mg/100 g
Zinc Content	7.47	mg/100 g

Table 4 of 9

1 row

Characteristic	Value	Unit
Fatty acids (total trans)	0	g/100 g

Table 5 of 9

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 9