Spice Seeds

Parameters

Standards

Physical Parameters

Colour 

Uniform dark grey, 5 % light Coloured allowed

Texture

Hard

Sieve analysis

+1 mm

Extraneous matter (including taramera) (max.)(%)

0.1

Damaged, discolored and dead seeds (max) (%)

Nil

Shriveled immature and slightly damaged  (max) (%)

1.5

Small atrophied   (max) (%)

5

Whole sound seeds   (min) (%)

95

Other crop seeds (including toria) (max) (%)

0.1

Chemical Parameters

Moisture content (max) (%)

6

Ash (max) (%)

6.5

Acid insoluble ash (max) (%)

1

Volatile oil   (min) (ml/100g)

0.5

Oil content (min) (%)

39

Microbiological Parameters                                          

Salmonella  (in at least 25 g)

Absent in 25 gm

Yeast & Moulds  (count/g) (max)

10³ cfu/g max

E Coli.(count)

< 3 mpn/g

Total Bacterial count (max)

10⁵ cfu/g max

Staph. aureus (max)

<10

B. cereus  (max)

<10

Parameters

Physical Parameter

Aroma

Characteristic

Mesh Size  ASTM

             40  mesh      

Chemical Parameters

Moisture content (max)

9 %

Total Ash (max) (%)

9 %

Acid insoluble ash (max) (%)

1%

Volatile Oil (min)(ml/100g)

1%

Biological Parameters          

Total Plate Count  (max)

10⁵ cfu /g max

Yeast & Mold (max)

10³ cfu /g max

E-Coli

<3 mpn/g

Salmonella

Absent in  25 gm

• Chilly
• Cumin Seed
• Fennel Seeds
• Coriander
• Cardamom
• Curry Leaf
• Nutmeg

• Turmeric
• Black / White Pepper
• Ajwain
• Mace
• Cinnamon
• Cloves
• Yellow/Black Mustard Seeds

Physical Parameter

Aroma

Typical aromatic

Flavor

Sweet, warm and spicy

Appearance

Whole dried nut

Color

Light gray to brown

Chemical Parameters

Volatile Oil

3.5 % (min)

Total ash

3.0 % (max)

Moisture

8 % (max)

Acid Insoluble Ash

0.5 % (max)

Biological Parameters

Total Plate Count

 10⁵ cfu /g  max

Yeast & Mould 

10³ cfu /g  max

Coliforms

10³   MPN /g max

E-Coli

< 3mpn /g

Salmonella

Absent in  25 g

Aflatoxin

< 20ppb

Storage condition

Keep in a cool place

Parameters

Physical Parameter

Foreign Matters (Stone-Soil)

0.1% max.

Damaged Pieces

0.5% max.

The mixture of other categories

0.4% max.

Colour

Typical

Odor

Typical

Chemical Parameters

Moisture content

10% max.

Biological Parameters

Salmonella 

Absent in 25 gm

Yeast & Moulds 

10³ cfu /g max.

E Coli.(count)

< 3mpn/g

Total Bacterial count 

10⁵  cfu/g max.

Characteristics

Physical Parameter

Colour

Brown

Taste

Typical

Aroma

High

Sieve 

            50-60  Mesh

Chemical Parameters

Moisture content

10 % max

Total Ash

8% max

Acid insoluble ash

1.6% max

Volatile Oil (ml/100g)

1 % min

Biological Parameters          

Total Plate Count

 10⁵ cfu /g max

Yeast & Mold

 10³ cfu /g max

E-Coli

<3 mpn/g

Salmonella

      Absent in  25 g

PARAMETERS

PHYSICAL PARAMETER

Particle Size

US 16-25  Mesh Sieve

Piperine

Not less than 4.00%

CHEMICAL PARAMETERS

Moisture content (max)

10% max

Volatile Oil  (Min.)

1.2 % min

Non Volatile Ether Extract

6% min

Total Ash (max)

6 %  max

Acid insoluble ash (max)

1 % max

Crude Fibre

17.50% max

MICROBIOLOGICAL PARAMETERS

Salmonella  (in at least 25 g)

Absent in 25 gm

Yeast & Moulds  (count/g) (max)

10³ cfu/g  max

E Coli.(count)

<3 mpn/g

Total Bacterial count (max)

10⁵ cfu/g  max

Physical Parameter

Colour

Yellow , uniform

Texture

hard

Sieve Analysis 

+ 1.0 mm

Extraneous matter (max.)(%)

0.1

Damaged,discoloured and dead seeds (max) (%)

1

Shrivelled immature and slightly damaged  (max) (%)                      

1

Small atrophied   (max) (%)              

3

Whole sound seeds  (min) (%)          

95

Other crop seeds (max) (%)

0.1

Chemical Parameters

Moisture content (max) (%)

6

Ash (max) (%)

6.5

Acid insoluble ash (max) (%)

1

Volatile oil (min) (ml/100g)

0.5

Oil content (range) (%)

30

Biological Parameters

Salmonella  (in at least 25 g)

Absent

Yeast & Moulds  (count/g) (max)

10³/g max.

E Coli.(count) (max)

< 3mpn/g

Total Bacterial count (max)

10⁶/g max.

Staph.aureus

<10

B. Cereus

<10

Colour

Light Brown to Dark Brown

Odour

Aromatic, Sweet.

Taste

Spicy, Sweet & Warm.

Purity

99%

Chemical  Parameters

Volatile Oil

1.5% Min.

Moisture

12% Max.

Ash

8% Max.

Acid Insoluble Ash

1% Max.

Micro Biological Analysis

Salmonella

Absent in 25 g

E-coli

< 3mpn/g

Yeast & Moulds

10³  cfu/gm Max.

TPC.

10⁵ cfu/g Max

PHYSICAL  PARAMETERS

APPEARANCE

OVAL  OFF  WHITE  SEEDS

COLOUR

OFF  WHITE

TASTE

CHARACTERSTIC – NUTTY

SMELL

TYPICAL

PURITY

99.95%

CHEMICAL  PARAMETERS

MOISTURE

5.0 %  MAX

ASH

6.0 %  MAX

OIL  CONTENT

48  %  Min

F F A

1.5 %  Max

MICROBIOLOGICAL   PARAMETERS

TOTAL PLATE COUNT

 < 10⁵ cfu/g

YEAST  &  MOULD

 < 10³ cfu/g

COLIFORM

 < 10 cfu/g

E-COLI

 < 3 Mpn/g

SALMONELLA

Absent in 25g

Parameters

Physical Parameter

Size:

Mesh Size (Variation +5%)

+ 60 mesh:

– 60  mesh

5.00%

 95.00%

Chemical Parameters

Moisture content (max)(%)

12 %

Total ash (max) (%)

9 %

Acid insoluble ash (max) (%)

2 %

Curcuminoid content (min) (%)

2.25 %

Starch (max) (%)

60 %

Volatile Oil (min) (%)

1 %

Biological Parameters          

Total Plate Count

10⁵ Cfu/g  max

E-Coli

< 3 mpn /g

Salmonella

Absent

Yeast & Mould

10³  Cfu/g max

Physical Parameter

Colour (RGB)

184,134,11

Size: Avg, L&B

L=3.2 mm, B=2.5 mm,

Sieve analysis  +2.0

>95%

Extraneous matter (max.)(%)

0.5

Damaged and Infested       (max) (%)

0.5

Chemical Parameters

Moisture content (max) (%)

9.5

Total ash             (max) (%)

5

Acid insoluble ash     (max) (%)

1

Volatile oil   (min) (%)

0.4

Biological Parameters

Salmonella 

Absent in 25 gm

Yeast & Molds  (count/g)

             10³ cfu/g max

E Coli. (max)

< 3 mpn /g

Total Bacterial count

             10⁵  cfu/g max