Kalustyan Anise Whole
Kalustyan Anise 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) and Hazard Analysis Critical Control Point (HACCP) regulations, as well as kosher, halal, and vegan-certified and verified by the non-GMO project. It also meets GMP and GFSI standards and is SEDEX, FDA, and USDA organic approved. 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
- Anise
- 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
- Agreeable odor
- Flavor
- Pleasant aromatic licorice-like
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Greenish-gray to grayish-brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Country of Origin
- Egypt
- Turkey
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Anise 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. 9 | % | ASTA 3.0 |
| Moisture | max. 10.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.02 | 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 |
