Mincing Spice Turmeric Ground 2.5%

Mincing Spice Turmeric Ground 2.5% is produced by grinding the clean, sound, and dried rhizome or bulbous root of curcuma longa. It has a yellowish-orange color, a characteristic earthy odor, and a slight aromatic bitter taste. This product is steam sterilized to ensure quality and safety.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Applications

Food & Nutrition — Food

Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

End Uses: Curry Powder, Soups, Spreads, Stew, Tabletop Condiments
Features: Free of Major Allergens, Imparts Flavor
Functions: Spice, Whole Food Ingredient
Ingredient Name: Turmeric Powder
Labeling Claims: Allergen-free, Kosher, Naturally Derived, Non-GMO, Pareve, Plant-Based; Allergen-free; Kosher; Naturally Derived; Non-GMO; Pareve; Plant-Based
Markets: Food & Nutrition
Shelf LIfe: 24 Months
Technology: Food Ingredients
Country of Origin: India
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: The material shall be stored under normal food warehouse dry conditions.
Food Ingredients Features: Free of Major Allergens
Imparts Flavor
Food Ingredients Functions: Spice
Whole Food Ingredient
Certifications and Compliance: FDA Compliant
FFDCA
GMP
Kosher
Food and Nutrition Applications: Curry Powder
Soups
Spreads
Stew
Tabletop Condiments

Technical data

Table 1 of 3

7 rows

Characteristic	Value	Unit	Method
Aflatoxin (B1)	max. 10	PPB	AOAC 2005.08
Aflatoxin (B2)	max. 10	PPB	AOAC 2005.08
Aflatoxin (G1)	max. 10	PPB	AOAC 2005.08
Aflatoxin (G2)	max. 10	PPB	AOAC 2005.08
Aflatoxin (Total)	max. 20	PPB	AOAC 2005.08
Lead Content	max. 1,000	PPB	FDA EAM 4.7
Curcumin	min. 2.5	%	ASTA 18.0

Table 2 of 3

4 rows

Characteristic	Value	Unit	Method
Moisture Content	max. 10	%	ASTA 2.1
Total Ash	max. 8	%	ASTA 3.0
Acid Insoluble Ash	max. 2	%	ASTA 4.0
Water Activity	max. 0.625	aW	AOAC 978.18

Table 3 of 3