Kalustyan Dill Seed Whole
Kalustyan Dill Seed 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 manufactured in a facility that meets the requirements of the FDA Food Safety Modernization Act (FSMA), follows GMP, and is Hazard Analysis Critical Control Point (HACCP) and GFSI certified, ensuring the highest standards of food safety. It is also kosher, halal, vegan, non-GMO project verified, and SEDEX approved, complying with ethical and sustainable practices, and is USDA organic and FDA approved. 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
- Dill Seeds
- 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
- Characteristic odor tang
- Flavor
- Warm aromatic taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Light tan to light brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- India
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- Dill Seed 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. 10 | % | ASTA 3.0 |
| Moisture | max. 12 | % | ASTA 2.1 |
| Volatile Oil | min. 0.015 | 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 |
