SPECIFICATION DATA SHEET
PRODUCT : CHILLI POWDER - I DESCRIPTION : Chilli Powder is obtained by grinding the dried Pods of Chillies, Capsicum frutescens L. and/or Capsicum annumL SPECIFICATION PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Pungent, typical red pepper flavour. APPEARANCE : Red to Orange TASTE : Highly Spiced EXTRANEOUS MATTER : None SIEVE : Min. 95 % through US#30 Min. 80% through US #35 CHEMICALS CHARACTERISTICS:
CAPSAICIN CONTENT : 30,000 SHU +/-5,000 SHU (by HPLC) COLOUR : Min.80 ASTA Units TOTAL ASH : Max. 8.0% ACID INSOLUBLE ASH : Max. 1.0% MOISTURE : Max. 10.0% NON VOLATILE ETHER EXTRACT : Min.12.0% CRUDE FIBRE : Max.30.0% AFLATOXIN : <20 ppb (For US & Other countries) Page 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : CHILLI POWDER - II DESCRIPTION : Chilli Powder is obtained by grinding the dried Pods of Chillies, Capsicum frutescens L. and/or Capsicum annumL SPECIFICATION PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Pungent, typical red pepper flavour. APPEARANCE : Red to Orange TASTE : Highly Spiced EXTRANEOUS MATTER : None SIEVE : Min. 95 % through US#30 Min. 80% through US #35 CHEMICALS CHARACTERISTICS:
CAPSAICIN CONTENT : 30,000 SHU +/-5,000 SHU (by HPLC) COLOUR : Min.40 ASTA Units TOTAL ASH : Max. 8.0% ACID INSOLUBLE ASH : Max. 1.0% MOISTURE : Max. 10.0% NON VOLATILE ETHER EXTRACT : Min.12.0% CRUDE FIBRE : Max.30.0% AFLATOXIN : <20 ppb (For US & Other countries) Page 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : KASHMIRI CHILLI POWDER
DESCRIPTION : Kashmiri Chilli Powder is obtained by grinding the dried Pods of Chillies,Capsicum frutescens L. and/or Capsicum annumL.
SPECIFICATION PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Very Low Pungent flavor
APPEARANCE : Brilliant Red
TASTE : Mild Hot
EXTRANEOUS MATTER : None
SIEVE : Min.95% through US#30 Min.80% through US #35
CHEMICALS CHARACTERISTICS:
CAPSAICIN CONTENT : 15,000 5,000 SHU (by HPLC) COLOUR : 100 to 200 ASTA Units TOTAL ASH : Max. 8.0% ACID INSOLUBLE ASH : Max. 1.0% MOISTURE : Max. 10.0% NON-VOLATILE ETHER EXTRACT : Min. 12% CRUDE FIBRE : Max. 30% AFLATOXIN : <20 ppb (For US & Other countries)
Page 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : CHILLI FLAKES (SEEDLESS)
DESCRIPTION : Chili is obtained by grinding the dried Pods of Chillies, Capsicum frutescens L. and/or Capsicum annum L.
SPECIFICATION
PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Pungent, typical red pepper flavour.
APPEARANCE : Red flakes.
TASTE : Mild Spiced
EXTRANEOUS MATTER : None
SIEVE : Max1% On US#6
Max.10% Thru US#20
CHEMICAL CHARACTERISTICS:
CAPSAICIN CONTENT : 25,000 5,000 SHU (by HPLC)
COLOUR : Min.30 ASTA Units
TOTAL ASH : Max. 8.0%
ACID INSOLUBLE ASH : Max. 1.0%
MOISTURE : Max. 10.0%
NON VOLATILE ETHER EXTRACT : Min.12.0% CRUDE FIBRE : Max.30.0% AFLATOXIN : <20 ppb (For US & Other countries)
Page 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : CRUSHED CHILLI (STANDARD)
DESCRIPTION : Chili is obtained by grinding the dried Pods of Chillies, Capsicum frutescens L. and/or Capsicum annum L.
SPECIFICATION
PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Pungent, typical red pepper flavour.
APPEARANCE : Red flakes.
TASTE : Mild Spiced
EXTRANEOUS MATTER : None
SIEVE : Max1% On US#6
Max.10% Thru US#20
CHEMICAL CHARACTERISTICS:
CAPSAICIN CONTENT : 25,000 5,000 SHU (by HPLC)
COLOUR : Min.30 ASTA Units
TOTAL ASH : Max. 8.0%
ACID INSOLUBLE ASH : Max. 1.0%
MOISTURE : Max. 10.0%
NON VOLATILE ETHER EXTRACT : Min.12.0% CRUDE FIBRE : Max.30.0% AFLATOXIN : <20 ppb (For US & Other countries)
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SPECIFICATION DATA SHEET
PRODUCT : Cheesy Seasoning
DESCRIPTION : Cheesy Seasoning is obtained by grinding a mixture of clean, dry and wholesome spices and condiments. It can be used by applying on Popcorn
PHYSICAL CHARACTERISTICS: INGREDIENTS : Cheese Powder, Salt, Tomato Powder, Garlic Powder, MSG, Sugar, Onion Powder, Modified Starch, I+G, Paprika Oleoresin, SiO2 APPEARANCE : Light orange powder FLAVOUR / ODOUR : Hot and spicy flavor, fresh and pleasant TASTE : Broth and Tangy EXTRANEOUS MATTER : None SIEVE : 100% thru US #25 Mesh
CHEMICAL CHARACTERISTICS
MOISTURE : Max. 10.0% ACID INSOLUBLE ASH : Max. 2.0%
MICROBIOLOGICAL CHARACTERISTICS:
SALMONELLA : Absent / 25g
E.COL : Negative/25 g
Page No: 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : CHAT MASALA
DESCRIPTION : Chat masala is obtained by grinding a mixture of clean, dry and wholesome spices and condiments. It shall be used during the preparation of fast food items.
PHYSICAL CHARACTERISTICS:
FLAVOUR / ODOUR : Aromatic rocky salt flavor, fresh and pleasant APPEARANCE : Brownish black powder EXTRANEOUS MATTER : None INGREDIENTS : Amchur powder, black salt, salt, cumin, coriander, pepper, Hydrolysed vegetable protein,tamarind powder, cloves, dry ginger, nutmeg . SIEVE : 1%Max. on US #25 Mesh
CHEMICAL CHARACTERISTICS
MOISTURE : Max. 10.0%
Page No: 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : KITCHEN KING MASALA
DESCRIPTION : Kitchen King Masala is obtained by grinding the dried and sound Spices belonging to the group of aromatic herbs and seeds such as Cumin, Coriander, Turmeric, Chilli, coriander leaves, Fennel, Cassia, Ginger, Amchur, Pepper, Mustard, Clove, Asafoetida, Cardamom and added edible common salt. It shall be free from dirt, insect and added colour. SPECIFICATION
PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Typically Pungent and spicy flavour. APPEARANCE : Reddish brown colour powder. EXTRANEOUS MATTER : None SIEVE : Max. 1% on US#25 CHEMICAL CHARACTERISTICS ACID INSOLUBLE ASH ( on dry basis) : Max. 2.0% by weight MOISTURE : Max. 14.0% by weight NON VOLATILE ETHER EXTRACT (on dry basis) : Min.7.5% by weight CRUDE FIBRE (on dry basis) : Max.15.0% by weight VOLATILE OIL (on dry basis) : Min.0.25% by v/w EDIBLE COMMON SALT (on dry basis) : Max.5.0% by weight LEAD (on dry basis) : Max.10 ppm Page No: 01 of 02
SPECIFICATION DATA SHEET
Product : Masala seasoning
Description : Obtained by blending a powder of clean, dry and Wholesome spices and condiments along with spray dried hydrolisate of rice protein and soya sauce powder Ingredients : spices and condiments, salt, sugar, soya sauce powder, hydrolyzed rice protein, permitted anti caking agent (E 551) Suggested applications : It shall be used as a seasoning for snacks ex. Corn puff, Chips, nuts etc
PHYSICAL CHARACTERISTICS
Appearance : Pale brown color powder
Color : pale brown
Taste : typical savory, sweat. Slightly hot after taste
Texture : fine powder with hygroscopic nature
Granulation : 1%Max. on US#40 Mesh
Foreign matters : none
Flavor/Aroma : characteristic savory and spicy flavor
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SPECIFICATION DATA SHEET
PRODUCT :Pepper seasoning DESCRIPTION : Pepper seasoning obtained by grinding of pepper and blending with salt. INGREDIENTS : Pepper, salt, Black salt , guar gum
PHYSICAL CHARACTERISTICS: APPEARANCE : Free flow powder with off white light brown color FLAVOR : Peppery flavor EXTRANEOUS MATTER : None SIEVE : Min. 98% Pass through US #25 Mesh
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SPECIFICATION DATA SHEET
Product : Periperi seasoning
Description : Periperi seasoning is obtained by grinding a mixture of clean, dry and wholesome spices and condiments along with cereal flour and flavor.
Ingredients : Chilli,Maltodextrin,Citric acid,Sugar,Garlic,Onion, Vegetable protein, Yeast extract,Oregano,Monosodium glutamate,Salt,Paprika oleos, Casaicin oleoresin, Tamarind.
Suggested applications : It shall be used as marinade/seasoning with veg/ meat recipes
Sensory characteristics
Flavor / Aroma : Tangy flavor, spicy and pleasant
Taste : Tangy, sweet ‘n’ spicy
Color : Reddish orange
Texture : Fine powder
Appearance : Orange to reddish color
Extraneous matter : none
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SPECIFICATION DATA SHEET
PRODUCT : OREGANO SEASONING DESCRIPTION : Oregano Seasoning is obtained by blending the mixture of Spices and herbs such as Oregano, Garlic, Basil,Pepper and salt
SPECIFICATION PHYSICAL CHARACTERISTICS: Extraneous Matter : None SIEVE : Min.60% on US #18 Mesh SENSORY CHARACTERISTICS: FLAVOUR/ODOUR : Garlic Flavour. APPEARANCE : Greenish orange colour
CHEMICAL CHARACTERISTICS
MOISTUR : Max. 10.0% by weight
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SPECIFICATION DATA SHEET
PRODUCT : Salt seasoning DESCRIPTION : Salt seasoning obtained by blending of salt and black salt INGREDIENTS : Salt, Black salt, guar gum, Sio2
PHYSICAL CHARACTERISTICS: APPEARANCE : Free flow powder with Off white light brown color EXTRANEOUS MATTER : None SIEVE : Min.98% passes through US #25 Mesh
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SPECIFICATION DATA SHEET
PRODUCT : Cheesy Popcorn Seasoning
DESCRIPTION : Cheesy Popcorn Seasoning is obtained by grinding a mixture of clean, dry and wholesome spices and condiments. It can be used by applying on Popcorn
PHYSICAL CHARACTERISTICS: INGREDIENTS : Cheese Powder, Salt, Tomato Powder, Garlic Powder, MSG, Sugar, Onion Powder, Modified Starch, I+G, Paprika Oleoresin, SiO2 APPEARANCE : Light orange powder FLAVOUR / ODOUR : Hot and spicy flavor, fresh and pleasant TASTE : Broth and Tangy EXTRANEOUS MATTER : None SIEVE : 100% thru US #25 Mesh
CHEMICAL CHARACTERISTICS
MOISTURE : Max. 10.0% ACID INSOLUBLE ASH : Max. 2.0%
MICROBIOLOGICAL CHARACTERISTICS:
SALMONELLA : Absent / 25g
E.COL : Negative/25 g
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SPECIFICATION DATA SHEET
PRODUCT : French Fries Seasoning
DESCRIPTION : Chip seasoning is obtained by grinding a mixture of clean, dry and wholesome spices and condiments. It shall be used during the preparation of chip based food items.
PHYSICAL CHARACTERISTICS: INGREDIENTS : Salt, black salt , red chilli powder ,curry leaf powder ,Black peper powder. APPEARANCE : Off white to brown powder FLAVOUR / ODOUR : Hot and sweet flavor, fresh and pleasant TASTE : Tangy, sweet ‘n’ spicy EXTRANEOUS MATTER : None SIEVE : 100% thru US #25 Mesh
CHEMICAL CHARACTERISTICS
MOISTURE : Max. 10.0%
Page No: 01 of 02
SPECIFICATION DATA SHEET
PRODUCT : BHUT JOLOKIA DESCRIPTION : Jolokiya is obtained by grinding the dried Pods of Chillies, Capsicum frutescens L. and/or Capsicum annumL SPECIFICATION PHYSICAL CHARACTERISTICS:
FLAVOUR/ODOUR : Pungent, typical red pepper flavour. APPEARANCE : Red to Orange TASTE : Highly Spiced EXTRANEOUS MATTER : None SIEVE : Min. 95 % through US#30 Min. 80% through US #35 CHEMICALS CHARACTERISTICS:
CAPSAICIN CONTENT : 300,000 – 500,000 (by HPLC) COLOUR : Min.60 ASTA Units TOTAL ASH : Max. 8.0% ACID INSOLUBLE ASH : Max. 1.0% MOISTURE : Max. 10.0% NON VOLATILE ETHER EXTRACT : Min.12.0% CRUDE FIBRE : Max.30.0% AFLATOXIN : <20 ppb (For US & Other countries) Page 01 of 02