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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

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