Kalustyan Rosemary Whole

Kalustyan Rosemary 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. Maintaining a focus on safety and quality, the production facility follows strict regulations, including the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP), while obtaining certifications for kosher, halal, vegan, non-GMO project, and USDA organic. In addition, it complies with SEDEX-approved and TSCA (USA) regulations and meets 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.

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: Rosemary
Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan
Odor: Aromatic, tea like fragrance
Flavor: Somewhat bitter with a slightly camphor taste
Markets: Food & Nutrition
PACKAGING: Packed in 30-pound carton/bag.
Appearance: Brownish-green
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: Spain, Morocco
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Chemical Inventories: TSCA (USA)
Ingredient Statement: Rosemary 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. 7	%	ASTA 3.0
Moisture	max. 12	%	ASTA 2.1
Volatile Oil	min. 0.01	ml/100g	ASTA 5.0

Table 2 of 9

1 row

Characteristic	Value	Unit
Granulation (USS 10M)	5 - 10	%

Table 3 of 9

2 rows

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

Table 4 of 9

10 rows

Characteristic	Value	Unit
Calcium Content	1280	mg/100 g
Copper Content	0.55	mg/100 g
Iron Content	29.25	mg/100 g
Magnesium Content	220	mg/100 g
Manganese Content	1.867	mg/100 g
Phosphorus Content	70	mg/100 g
Potassium Content	955	mg/100 g
Selenium Content	4.6	μg/100 g
Sodium Content	50	mg/100 g
Zinc Content	3.23	mg/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