Cardamom
Cardamom, with a sweet and floral taste, comes in green and black varieties.
Widely used in Indian and Scandinavian cuisines, cardamom enhances the flavor of desserts, curries, and beverages.
Cardamom is believed to have antioxidant and anti-inflammatory properties, contributing to overall well-being.
| Particulars | Parameters |
|---|---|
| Extraneous matter | Less than 1.0% |
| Empty and malformed capsules by count | Less than 3.0% |
| Immature and shrivelled capsules | Less than 3.0% |
| Moisture | Less than 13.0% |
| Total ash on dry basis | Less than 9.5% |
| Ash insoluble in dilute HCl on dry basis. | Less than 2.0% |
| Volatile oil content on dry basis | Min 3.5% |
| Insect damaged matter | Less than 1.0% |
Bay Leaves
Bay leaves, with a subtle and aromatic flavor, come from the bay laurel tree.
Commonly used in soups, stews, and sauces, bay leaves add depth and fragrance to savory dishes.
Bay leaves may have antimicrobial properties and can contribute to the overall flavor profile of a dish.
| Particulars | Parameters |
|---|---|
| Extraneous matter | Less than 2.0% |
| Moisture | Less than 8.0% |
| Foreign Matter | Less than 0.2% |
| Ash insoluble in dilute HCl on dry basis. | Less than 2.0% |
| Volatile oil content on dry basis | Min 1.0% |
Turmeric
Turmeric, with a warm and slightly bitter taste, is a bright yellow spice.
Essential in Indian cuisine, turmeric is a key ingredient in curries, rice dishes, and golden milk.
Turmeric contains curcumin, known for its anti-inflammatory properties and potential health benefits.
