Kalustyan Cloves Whole
Kalustyan Cloves 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 is compliant with the FDA Food Safety Modernization Act (FSMA), adheres to kosher and halal dietary requirements, and is verified to be free from genetically modified organisms by the non-GMO project. The manufacturing standards are held to a high level, with GMP and GFSI-certified facilities and SEDEX-approved ethical practices. Furthermore, it is made with USDA organic ingredients, is approved by the FDA, and complies with the Hazard Analysis Critical Control Point (HACCP) procedures. 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
- Clove
- 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
- Strong sweet pungent odor
- Flavor
- Hot aromatic taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Nail shape dark-brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Indonesia, Madagascar, Brazil, Malaysia
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Cloves 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 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 6 | % | ASTA 3.0 |
| Moisture | max. 10.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.14 | ml/100g | ASTA 5.0 |
Table 2 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 3 of 3
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 |
