Product Code : 1CAS00HT
Product Name : Cassia Stick Heat Treated
Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii
which belongs to the family Lauraceae
Country of Origin : Indonesia
Common Name : Kayu Manis (Indonesia), Cassia (English)
Botanical Name : Cinnamomum burmannii
Plant Part : Used Bark
ANALYTICAL/PHYSICAL
Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma
Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 14.0
Volatile Oil (%) : Min. 2.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Length (cm) : About 8 ± 1
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 10.000
Yeast and Mold (cfu/g) : Max. 1.000
E. coli (cfu/g) : Not Detected
Coliform (cfu/g) : Not Detected
Salmonella (cfu/25g) : Negative
METHODS
Testing methods : ASTA METHOD
PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE
24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Product Code : 1CAS08NH
Product Name : Cassia Stick 8 cm Non Heat Treated
Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii
which belongs to the family Lauraceae
Country of Origin : Indonesia
Common Name : Kayu Manis (Indonesia), Cassia (English)
Botanical Name : Cinnamomum burmannii
Plant Part : Used Bark
ANALYTICAL/PHYSICAL
Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma
Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Volatile Oil (%) : Min. 2.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Length (cm) : About 8 ± 1
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
METHODS
Testing methods : ASTA METHOD
Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag
Stability And Storage : 24 Months When Stored Properly On The Following Conditions:
Recommended storage temperature : 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Product Code : 1CLG40ST
Product Name : Chili Ground US #40 Steam Sterilized
Description 100 % chilli, from specially variety of whole, sound fruits of Capsicum frutescens.
Country of Origin : Indonesia
Common Name : Cabe (Indonesia), Chili (English)
Botanical Name : Capsicum frutescens
Plant Part : Used Fruits
ANALYTICAL/PHYSICAL
Odor Characteristic sweet aroma with hot burning sensation
Color/Appearance : Bright red to deep red
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 10.0
Ash on Dry Basis (%) : Max. 8.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 90 % Through US #40 (0,420mm)
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 100.000
Yeast and Mold (cfu/g) : Ma. 1000
E. coli (cfu/g) : Not Detected
Coliform (cfu/g) : Not Detected
Salmonella (cfu/50g) : Negative
METHODS
Testing methods : ASTA METHOD
PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE
12 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Product Code : 1CBW02NS
Product Name : Clove Bud Whole FAQ Non Steam Sterilized
Description : Clove whole from dried unopened flower bud of an evergreen tree
Eugenia : caryophyllata.
Country of Origin : Indonesia
Common Name : Cengkeh (Indonesia), Clove Bud (English)
Botanical Name : Eugenia caryophyllata
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic : clean true to type, strong bitter aromatic
Color/Appearance : Reddish Brown
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 10.0
Volatile Oil (%) : Min. 10.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Foreign Material (%) : Max. 0.5
Stems (%) : Max. 2.0
Inferior Cloves (%) : Max. 5.0
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Not Available
Yeast and Mold (cfu/g) : Not Available
E. coli (cfu/g) : Not Available
Coliform (cfu/g) : Not Available
Salmonella (cfu/25g) : Not Available
METHODS
Testing methods : ASTA METHOD
PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE : 24 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
No extreme treatments which could destroy packaging protection capacity
Use all after opening the packaging
Product Code : 1CBG40ST
Product Name : Clove Ground US #40 Steam Sterilized
Description 100 % clove dried clean, unopened flower bud of an evergreen tree Eugenia caryophyllata.
Country of Origin : Indonesia
Common Name : Cengkeh (Indonesia), Clove Bud (English)
Botanical Name : Eugenia caryophyllata
Plant Part : Used Flower
ANALYTICAL/PHYSICAL
Odor Characteristic : clean true to type, strong bitter aromatic
Color/Appearance : Darken to Reddish Brown
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Volatile Oil (%) : Min. 5.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 95.0 Through US #40 (â?? 0.420 mm)
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 10.000
Yeast and Mold (cfu/g) : Max. 100
E. coli (mpn/g) : Not Detected
Coliform (mpn/g) : Max. 100
Salmonella (cfu/50g) : Negative
METHODS
Testing methods : ASTA METHOD
PACKAGING : 20 kgs polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE : 24 Months when stored properly on the following conditions:
Recommended storage temperature : 20 - 22oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
Product Code : 1GRG40ST
Product Name : Ginger Ground US #40 Steam Sterilized
Description 100 % ground product from dried sliced of selected washed fresh rhizomes of Zingiber officinale Roscue a robust herbs perennial
plant belong to the family Zingiberaceae.
Country of Origin : Indonesia
Common Name : Jahe (Indonesia), Ginger (English)
Botanical Name : Zingiber officinale Roscue
Plant Part : Used Root
ANALYTICAL/PHYSICAL
Odor Characteristic, pleasant aromatic, pungent and warm taste
Color/Appearance Beige to medium yellowish brown powder
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Volatile Oil (%) : Min. 1.0
Ash on Dry Basis (%) : Max. 8.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 95 Through US #40
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 100.000
Yeast and Mold (cfu/g) : Max. 1.000
E. coli (cfu/g) : Not Detected
Coliform (cfu/g) : Not Detected
Salmonella (cfu/50g) : Negative
METHODS
Testing methods : ASTA METHOD
PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE : 12 Months when stored properly on the following conditions:
Recommended storage temperature : 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
Use all after opening the packaging
Product Code : 1KLG20ST
Product Name : Kaffir Lime Leaf Ground US #20 Steam Sterilized
Description Pure Kaffirlime Leaves processed from the selected clean and
oven dried leaves of Citrus hystrix.
Country of Origin : Indonesia
Common Name : Daun Jeruk (Indonesia), Kaffir Lime Leaf (English)
Botanical Name : Citrus hystrix.
Plant Part : Used Leaf
ANALYTICAL/PHYSICAL
Odor Characteristic to Kaffirlime Leaves odor, fresh lime-like aroma with a
characteristic pleasant taste.
Color/Appearance : Yellowish green to pale green dried leaves powder.
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 12.0
Volatile Oil (%) : Min. 0.3
Ash on Dry Basis (%) : Max. 10.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 95.0 Through US #20
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 10.000
Yeast and Mold (cfu/g) : Max. 100
E. coli (cfu/g) : Not Detected
Coliform (cfu/g) : Not Detected
Salmonella (cfu/50g) : Negative
METHODS :
Testing methods : ASTA METHOD
PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE : 12 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
Product Code : 1TRG35ST
Product Name : Tamarind Powder US #35 Steam Sterilized
Description Ground product produce from selected sliced and dried fruits of Garcinia atroviridis, which belongs to the family of Guttiferae/
Clusiaceae
Country of Origin : Indonesia
Common Name : Asam Gelugur (Indonesia), Tamarind (English)
Botanical Name : Garcinia atroviridis
Plant Part : Used Fruit
ANALYTICAL/PHYSICAL
Odor Specific characteristic and sour taste
Color/Appearance : Brown powder
Infestation Shall be free from any pest / insect infestation
Moisture Content (%) : Max. 11.0
Ash on Dry Basis (%) : Max. 7.0
Acid Insoluble Ash on Dry Basis (%) : Max. 1.0
Particle Size (%) : Min. 95 US #35 (0.500 mm)
MICROBIOLOGICAL DATA
Total Plate Count (cfu/g) : Max. 10.000
Yeast and Mold (cfu/g) : Max. 100
E. coli (mpn/g) : Not Detected
Coliform (mpn/g) : Not Detected
Salmonella (cfu/50g) : Negative
METHODS
Testing methods : ASTA METHOD
PACKAGING : 15 kgs polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE : 18 Months when stored properly on the following conditions:
Recommended storage temperature : 20 - 32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
Use all after opening the packaging
