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CASSIA POWDER
Cassia powder is made up from Broken Cassia chips (KABC or KBBC) which is derived from the bark of Cinnamomum aromaticum tree. It is also used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes same like Cassia’s other forms.
 
PROCESSING
Cassia bark comes to the factory in raw form. Upon drying they curl inwards from outer edge into round sticks. Sticks are sorted manually in different grades depending on its thickness, colour and quality. After the sorting, the Cassia which are not curled, are sent for crushing in to broken chips. These broken chips are grinded into Powder.
 

SPECIFICATIONS

CHARACTERISTICS STANDARD SPECIFICATIONS
Color Dark Yellow-Light Brown
Live Insect Nil
Foreign Matter Nil
Moisture Content Max 12%
Volatile Oil Min 1.5%, Max 3.5%
Ash Content Max 5%
Yeast & Mould 5% by Weight / Max 500 CFU/G
E. Coli Max 3.0 MPN/g
Coliform Count Max 100 CFU/G
Salmonella Negative
Total Plate Count Max 100,000 CFU/G
Packing 3-ply Kraft paper bags with inner polythene
 
CLOVE POWDER
Clove powder is derived directly from grinding cloves. After the sorting is done, the cloves are well dried and then processed through the powder machine in order to make Clove Powder. Clove powder is mainly used in food industries across the world. They are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies.
 

SPECIFICATIONS

CHARACTERISTICS STANDARD SPECIFICATIONS
Color Brown
Moisture Content Max 12%
Yeast & Mould Max 1% by Weight / Max 500 CFU/G
E. Coli Max 3.0 MPN/G
Foreign Matter Max 1%
Live Insect Nil
Packing 3-ply Kraft paper bags with inner polythene
 
TURMERIC POWDER
Turmeric is the dried root of the plant Curcuma longa. Turmeric’s flavor resembles a combination of ginger and pepper. It is native to southern Asia, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, sliced and after then ground into a deep-orange-yellow powder widely used as a main spice in all Asian cuisines and due to its deep bright color it is used for dyeing, and to impart color to mustard condiments.
 

SPECIFICATIONS

CHARACTERISTICS STANDARD SPECIFICATIONS
Color Yellowish
Moisture Content Max 12%
Curcumin 2% - 5%/G
Total Ash Max 9%
Acid insoluble Ash Max 1.5%
Aflatoxin Max 10-15 ppb
Foreign Matter Max 1%
Live Insect Nil
Packing 3-ply Kraft paper bags with inner polythene
 
RED CHILI POWDER
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines around the world, including Tex-Mex, Indian, Chinese, Thai, and Korean. The chilies are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum. Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne.
 

SPECIFICATIONS

CHARACTERISTICS STANDARD SPECIFICATIONS
Particle Size 4-5 mm
Moisture Content Max 11%
Total Ash Max 8%
Acid Insoluble Ash Max 1.30%
Non- Volatile Ether Extract Min 12%
Crude Fibre Max 30%
SHU 25K – 30K
Aflatoxin Max 10 – 15 ppb
Packing 25 kg plastic lines Kraft Paper
 
GINGER POWDER
Dried ginger is nothing but fresh ginger, which has undergone a drying process. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun-dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish coating, but this is unnecessary and better avoided. When this dried ginger is powdered in a mixer, we get dried ginger powder. It is a fine off-whitish powder, which has a strong aroma and slightly pungent flavour. Ginger is hot in nature and it is a perfect drink for cold winter mornings, although many prefer it over coffee and tea in the summers too. It is combined with cardamom, cinnamon, fennel and cloves to make tea masala, which is brewed along with tea to get a strong flavour. Dried ginger powder is used as a spice all over Asia, which are used in gravies, curries, marinades, stews etc.
 
HEALTH BENEFITS
• Dried ginger powder is an effective cure for indigestion, sore throat, cold and cough.
• It is used to treat nausea.
• Ginger's therapeutic properties help stimulate blood circulation, cleanse the bowels and kidneys, remove toxins from the body and nourish the skin.
 

SPECIFICATIONS

CHARACTERISTICS STANDARD SPECIFICATIONS
Mesh Size 25-30 mesh
Moisture Content Max 12%
Total Ash Max 8%
Acid Insoluble Ash Max 1%
Water Soluble Ash Min 1.7%
Calcium as calcium oxide Max 4%
Alchohol Soluble Extract Min 4.5%
Cold Water Soluble Extract Min 10%
Volatile Oil Min 1%
Packing 3-ply Kraft paper bags with inner polythene
 
 
 
 
 
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