Herbs and Spices
Herbs and Spices are great ingredients to boost flavor and excitement to your application.
Allspice, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic, aromatic
Flavor: Characteristic, strong
Color: Brown
Analytical & Sensory
Moisture: 10% max
Total Ash: <5%
Acid Insoluble Ash: <0.3%
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored in above conditions, the shelf life ranges from 24 to 36 months.
Basil – 4 Coarse Cut, Freeze Dried
Summary
Aroma: Characteristic
Flavor: Characteristic
Color: Green
Analytical & Sensory
Moisture: 4% max
Particle Analysis: {-4} U.S. Standard Mesh
Microbiological
Yeast & Mold: <1,000
Total Aerobic Plate Count: <100,000
Product & Storage:
- Packed in a polyethylene liner, heat-sealed, corrugated carton.
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.
Basil – IQF
Analytical & Sensory
Flavor & Aroma: Characteristic for naturally ripened basil.
Color: Characteristic, dark green
Moisture: 87%-93%
Ingredients: Basil
Microbiological
E. Coli: <10
Salmonella: Negative/375g
Product & Storage
- Available in a variety of cut sizes, and blanched basil.
- Store product at 0° F or below.
- Shelf Life is 4 years when stored at the above temperature.
Bay Leaf Cut & Sifted
Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Green
Analytical & Sensory
Moisture: N/A
2% max Volatile Oil: N/A
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24 months.
Black Pepper, Fine
Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Dark brown/black
Analytical & Sensory
Moisture: 12% max
Total Ash: 8% max
Total Insoluble Ash: 1% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 36 months
Cardamom, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic, aromatic
Flavor: Characteristic, strong, and aromatic
Color: Tan to light brown
Analytical & Sensory
Moisture: 10% max
Total Ash: 5% max
Total Insoluble Ash: 2% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat
- If stored in above conditions, the shelf life is estimated to be 12 months or longer
Cilantro
Analytical & Sensory
Appearance: Uniform powder
Aroma: Characteristic, sweet
Flavor: Characteristic
Color: Bright green
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Bag in box carton (cardboard box with poly-laminated bag).
- Store at 5 degrees F or below.
- Shelf life is 4 years, under proper storage conditions.
Cilantro – IQF
Analytical & Sensory
Flavor & Aroma: Characteristic for naturally ripened cilantro.
Color: Characteristic, bright green
Moisture: 87%-93%
Ingredients: Cilantro
Microbiological
E. Coli: <10
Salmonella: Negative/375g
Product & Storage
- Available in a variety of cut sizes.
- Store product at 0° F or below.
- Shelf Life is 4 years when stored at the above temperature.
Cinnamon, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic
Flavor: Characteristic, warm, and sharp
Color: Brown to red brown
Analytical & Sensory
Moisture: 12% max
Total Ash: 5% max
Volatile Oil: 2.75% min
Acid Insoluble Ash: 2% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24-36 months from date of manufacture
Coriander, Ground
Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Tan to golden brown
Analytical & Sensory
Moisture: 9% max
Volatile Oil: N/A
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 12 months.
Cumin, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic, aromatic, earthy
Flavor: Characteristic
Color: Yellow-brown to brown
Analytical & Sensory
Particle Size: 95% thru US #30
Moisture: 9.0% max
Total Ash: 9.5% max
Total Insoluble Ash: 1.5% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- Best if used within 36-48 months.
Dill, Freeze Dried
Summary
Appearance/Cut: Dill Tips
Aroma: Characteristic
Flavor: Characteristic
Color: Green
Analytical & Sensory
Moisture: 5g max
Cut Size: Dill Tips
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Heat sealed Polyethylene bag in brown cardboard carton.
- Store product in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- Best if used within 24 months.
Ginger, Ground
Summary
Appearance: Uniform powder
Aroma: Characteristic, sweet
Flavor: Characteristic
Color: Yellow to pale tan
Analytical & Sensory
Moisture: 12% max
Volatile Oil: N/A
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24-36 months.
Mustard, Ground
Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Yellow
Analytical & Sensory
Moisture: 10% max
Volatile Oil: 0.6% min
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24 months.
Nutmeg, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic, sweet
Flavor: Characteristic, mild, biting
Color: Brown
Analytical & Sensory
Moisture: 11% max
Volatile Oil: 3% min
Total Ash: 8% max
Granulation: 5.0% max on US#35
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
Oleoresin Paprika
Summary
Appearance: Red homogenous liquid
Color: 80000 ICU min. (2000 ASTA)
Analytical & Sensory
Viscosity: Pourable at room temperature
SHU: 800 max
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Available in 10 / 20 / 25 Kg HDPE Drums, 16 Kg HDPE pails, 180 / 190 Kg MS steel drums or customized units.
- Store in tightly sealed containers at ambient temperature.
- When stored as recommended the shelf life is min. 12 months.
Oregano – IQF
Analytical & Sensory
Flavor & Aroma: Characteristic for naturally ripened oregano.
Color: Characteristic, dark green
Ingredients: Oregano
Microbiological
E. Coli: <10
Salmonella: Negative/375g
Product & Storage
- Available in a variety of cut sizes.
- Store product at 0° F or below.
- Shelf Life is 4 years when stored at the above temperature.
Oregano Leaves
Summary
Appearance: Free flowing leaf pieces
Aroma: Aromatic, spicy, and sweet, with mild camphor-like odor
Flavor: Mildly pungent and bitter, slightly sweet, and astringent
Color: Green
Analytical & Sensory
Moisture: 12% max
Volatile Oil: 3% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24 months
Italian Parsley
Analytical & Sensory
Flavor & Aroma: Characteristic for naturally ripened Italian parsley.
Color: Characteristic, bright green
Ingredients: Parsley
Microbiological
E. Coli: <10
Salmonella: Negative/375g
Product & Storage
- Available in a variety of cut sizes.
- Store product at 0° F or below.
- Shelf Life is 36 months when stored at the above temperature.
Parsley Flakes, Air Dried
Summary
Parsley Flakes, Air Dried are green in color with a flavor characteristic of fresh parsley.
Ingredients: Parsley
Analytical & Sensory
Moisture: 8% max
Particle Analysis: Approximately ¼” flakes
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in net 15 lb. high density rubber modified bag, heat sealed, corrugated carton.
- Store product in a cool dry place.
- Best if used within 18 months from the date of shipment.
Peppermint Leaf Powder
Summary
Appearance: Free flowing powder
Aroma: Characteristic
Flavor: Characteristic, warm, and sharp
Color: Pale green to greenish tan
Analytical & Sensory
Particle Size: 95% US #60
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Bulk, institutional and food service, and retail size containers.
- The material shall be stored under normal food warehouse conditions in closed poly-lined containers at 70 degrees F or below in a dry place for not more than 36 months.
Rosemary, Ground
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Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Light green
Analytical & Sensory
Moisture: 7.0% max
Volatile Oil: 1.0% min
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24 months.
Sage, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic, strong, fragrant
Flavor: Characteristic
Color: Green to grey green
Analytical & Sensory
Moisture: 2% max
Volatile Oil: N/A
Extraneous Matter: <2% by weight
Granulation: 98% thru US #40
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 6 months.
Sage – IQF
Analytical & Sensory
Flavor & Aroma: Characteristic for naturally ripened sage.
Color: Characteristic, dark green
Ingredients: Sage
Microbiological
E. Coli: <10
Salmonella: Negative/375g
Product & Storage
- Available in a variety of cut sizes.
- Store product at 0° F or below.
- Shelf Life is 36 months when stored at the above temperature.
Star Anise, Ground
Summary
Appearance: Free flowing granules
Aroma: Characteristic, sweet
Flavor: Characteristic, licorice-like
Color: Brown
Analytical & Sensory
Moisture: 10% max
Total Ash: 5% max
Volatile Oil: 1-3%
Acid Insoluble Ash: 1% max
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bulk, institutional and foodservice, and retail size containers.
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat.
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 24 months.
Thyme, Ground
Summary
Appearance: Free flowing
Aroma: Characteristic
Flavor: Characteristic
Color: Light green to brownish green
Analytical & Sensory
Moisture: 9% max
Volatile Oil: 1.0% min
Extraneous Matter: <2% by weight
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Store in a tightly sealed container in a low relative humidity, away from sunlight and excessive heat
- If stored under the above-mentioned conditions, the shelf life of the product is estimated to be 12 months
Turmeric, Ground
Summary
Appearance: Free flowing powder
Aroma: Characteristic
Flavor: Characteristic, pungent, bitter, musky
Color: Golden Yellow
Analytical & Sensory
Size: Minimum 70%-US #50 screen
Microbiological
E. Coli: <10
Salmonella: Negative in 25g
Product & Storage
- Packed in bag-in-box or plastic jar
- Store product in a cool dry place
- Minimum of 12 months, when stored under optimal storage conditions