Kalustyan Cardamom Ground
Kalustyan Cardamom Ground 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 crafted with the highest standards of 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, FDA approved, and SEDEX approved to ensure its safety and quality. It has also undergone Hazard Analysis Critical Control Point (HACCP) procedures and is compliant with the FDA Food Safety Modernization Act (FSMA). 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
- 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
- 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 4
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 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 20M) | max. 0 | % |
| Granulation (USS 30M) | max. 1 | % |
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. 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 |
