Kalustyan Thyme Whole
Kalustyan Thyme Whole is a high-quality, natural spice ingredient for food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. The production process maintains safety and quality by following a range of guidelines, such as the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP). The product meets various dietary and ethical requirements, including halal, kosher, non-GMO project, vegan, and USDA organic, as it is certified. Additionally, SEDEX approval, GFSI certification, and FDA approval have been obtained by the production facility 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
- Functions
- Spice
- Ingredient Name
- Thyme
- 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
- Aromatic odor
- Flavor
- Warm pungent taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 20-pound bag.
- Appearance
- Brownish-green
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Spain
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Thyme 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 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 12 | % | ASTA 3.0 |
| Moisture | max. 10.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.008 | ml/100g | ASTA 5.0 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 40M) | max. 15 | % |
| Granulation (USS 8M) | max. 5 | % |
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. 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 |
