Specification:
| Moisture Content: | 13.5% Max. |
| Average Grain Length: | 6.8 MM |
| Grade: | Parabolied |
| Damaged, Shriveled & Yellow: | 1.5% Max. |
| Broken Grains: | 2% Max. |
| Chalky Grains: | 3% Max. |
| Contrasting Varieties: | 7% Max. |
| Foreign Grains: | 0.5% Max. |
| Foreign Matter: | 0.5% Max. |
| Paddy Grain: | Max. 10 pcs per kilogram. |
| Under-milled & Red-striped: | 2% Max. |
Type – Ground blend, spice.
Characteristics – Mixture of approx. 20 or more spices, peppery, yellow in colour, include turmeric, cumin, coriander, ginger, clove, cinnamon etc. Spiciness can very from mild to very hot.
Used in – Curry dishes, vegetables, soups, sauces, meat, fish dish etc.
Type – Whole seed, leaf either fresh or dried.
Characteristics – Herb and seed with dill pickle flavour. Seed is more pungent than the herb/leaf.
Used in – Seed is used for pickling, soups, marinades etc. Herb is used in salads, soups, fish & shellfish, vegetables, sauces, vinegars etc.
Type – Whole seed.
Characteristics – Greenish brown seed, similar in flavour to Anise. Mostly grown in America, Asia and Africa.
Used in – Sausages, Curry, tomato, sauces, marinades, fish, pickling etc.
Type – Herb Blend.
Characteristics – Generally a bouquet blend of three or more herbs used to enhance various dishes. Finely chopped herb mixture chives, tarragon, parsley, basil, savory etc.
Used in – Herb sauce, compound butter, broiled meats, fish etc.
Type – Fresh or dried. Used as a whole bulb in case of fresh and granulated powder or mixed with salt for dried garlic.
Characteristics – Strong, aromatic member of the onion family.
Used in – Used widely in many dishes or cooking.
Type – Herb leaf, fresh or dried.
Characteristics – Mild flavour of parsley and tarragon.
Used in – Soups, salads, sauces, egg dishes, chicken, fish, dressing etc.
Type – Ground spice or blend.
Characteristics – Blend of ground cumin, chili pepper, oregano, allspice.
Used in – Chili, Stews, sauces, ground meat etc.
Type – Fresh, Dried, frozen.
Characteristics – Fine, hollow, green top of a very small onion.
Used in – Salads, egg * cheese dishes, fish soups, sauces
Type – Leaf herb, dried or fresh.
Characteristics – Light green aromatic leaf. The shape of flat parsley but much more pungent flavour. Leaf taken from coriander seeds.
Used in – Salads, salsa, sauces, soups, dressing etc.
Type – Herb leaf, fresh or dried.
Characteristics – Aromatic green leaf, member of the mint family. Can be grown fresh in warm weather
Used in – Tomato dishes, pesto egg dishes, salads, marinades, fish, compound butter.
Type – Whole leaf herb.
Characteristics – Stiff, dark green, oblong leaf, pungent aroma. Comes from Laurel tree
Used in – Stocks, soups, sauces, Roast or Braised meat etc.
