Kalustyan Tarragon Whole
Kalustyan Tarragon 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. To prioritize safety and quality, the production process adheres to regulations such as the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP). The product is certified to meet diverse dietary and ethical requirements, including kosher, halal, vegan, non-GMO project, and USDA organic. Furthermore, the facility complies with SEDEX-approved and TSCA (USA) regulations and meets ethical and safe production practice requirements with GFSI certification and FDA approval. 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
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Tarragon
- 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
- Slight anise-like flavor
- Flavor
- Slight anise-like flavor
- Markets
- Food & Nutrition
- PACKAGING
- Packed in bag/carton.
- Appearance
- Pale green to dark olive-green
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- France
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- Tarragon 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. 15 | % | ASTA 3.0 |
| Moisture | max. 10.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.002 | 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
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 1139 | mg/100 g |
| Copper Content | 0.677 | mg/100 g |
| Iron Content | 32.3 | mg/100 g |
| Magnesium Content | 347 | mg/100 g |
| Manganese Content | 7.967 | mg/100 g |
| Phosphorus Content | 313 | mg/100 g |
| Potassium Content | 3020 | mg/100 g |
| Selenium Content | 4.4 | μg/100 g |
| Sodium Content | 62 | mg/100 g |
| Zinc Content | 3.9 | 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
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar Content | 0 | g/100 g |
| Alcohol (ethyl) Content | 0 | g/100 g |
| Caffeine Content | 0 | mg/100 g |
| Carbohydrate Content | 50.22 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1236 | kJ/100 g |
| Fiber (total dietary) | 7.4 | g/100 g |
| Phytosterols Content | 81 | mg/100 g |
| Protein Content | 22.77 | g/100 g |
| Theobromine Content | 0 | mg/100 g |
| Total Lipid Content | 7.24 | g/100 g |
| Water Content | 7.74 | g/100 g |
Table 7 of 9
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 0.474 | g/100 g |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.113 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 0.361 | g/100 g |
| Fatty acids (total monounsaturated, 20:01) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 22:1 undifferentiated) | 0 | g/100 g |
| Fatty acids (total polyunsaturated) | 3.698 | g/100 g |
| Fatty acids (total polyunsaturated, 18:04) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 0.742 | g/100 g |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 2.955 | g/100 g |
| Fatty acids (total polyunsaturated, 20:4 undifferentiated) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 20:5 n-3) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 22:5 n-3) | 0 | g/100 g |
Table 8 of 9
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 1.881 | g/100 g |
| Fatty acids (total saturated, 10:00) | 0.028 | g/100 g |
| Fatty acids (total saturated, 12:00) | 0.014 | g/100 g |
| Fatty acids (total saturated, 14:00) | 0.12 | g/100 g |
| Fatty acids (total saturated, 16:00) | 1.202 | g/100 g |
| Fatty acids (total saturated, 18:00) | 0.41 | g/100 g |
| Fatty acids (total saturated, 4:00) | 0 | g/100 g |
| Fatty acids (total saturated, 6:00) | 0 | g/100 g |
| Fatty acids (total saturated, 8:00) | 0 | g/100 g |
Table 9 of 9
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Folate (DFE) | 274 | μg/100 g |
| Folate (food) | 274 | μg/100 g |
| Folate (total) | 274 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Niacin Content | 8.95 | mg/100 g |
| Retinol Content | 0 | μg/100 g |
| Riboflavin Content | 1.339 | mg/100 g |
| Thiamin Content | 0.251 | mg/100 g |
| Vitamin A | 4200 | IU/100 g |
| Vitamin A (RAE) | 210 | μg/100 g |
| Vitamin B-12 | 0 | μg/100 g |
| Vitamin B-6 | 2.41 | mg/100 g |
