company tower banner

Seasonings and Blends Berbere - (NA67T1747)

Around the World Inspiration from Ethiopia Berbere always includes hot chilies and fenugreek but can also incorporate garlic, allspice, red pepper, ginger, coriander, cinnamon, and black pepper. Sensory profile: Sweet spicy, spicy savory Not finding the right fit? Use the Givaudan Flavor Fit Engine to see if our Portfolio Team can recommend other well-suited flavors that are not currently available online.

Brand: Seasonings and Blends (5 products)

Ingredient Name: Seasoning Mix

Physical Form: Powder, Solid

Certifications & Compliance: FDA Compliant, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Technical Data Sheet Safety Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Flavor Family: Seasoning & Blends
Ingredient Name: Seasoning Mix
Ingredients: Allspice, Black Pepper, Cardamom, Cayenne Pepper, Cinnamon, Clove, Coriander (Cilantro), Fenugreek, Garlic, Ginger, Nutmeg, Onion Powder, Paprika, Red Peppers, Chillies
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Spices, Herbs & Seasonings

Features & Benefits

Food Ingredients Features: Improved Stability

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Cereals & Snacks,
Convenience Foods,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Burgers & Patty,
Chips,
French Fries,
Marinade,
Meatballs,
Mussels,
Sauces,
Sausage,
Spice Seasoning
Use Level: 5 % (Savoury Crackers)

Properties

Physical Form

Appearance

Brownish powder, Conform

Parameters for Positive Release


	Value	Units	Test Method / Conditions
Sensory Evaluation	Conform	-	1% in water
Sensory Evaluation	Conform	-	1% in water
Water Content	max. 7.0	%	-
Water Content	max. 7.0	%	-
Particles (max. 10 Mesh, 2000 micron)	min. 99.0	%	-
Particles (max. 10 Mesh, 2000 micron)	min. 99.0	%	-
Total Plate Count	max. 100,000	/g	ISO 4833-1: 2013
Yeasts and Mould Count	max. 1,000	/g	ISO 21527-2: 2008
Enterobacteriaceae	max. 100	cfu/g	ISO 21528-2: 2017
Salmonella	Negative /25g	-	ISO 6579-1 2017
Salmonella	Negative /25g	-	ISO 6579-1 2017

Parameters not Routinely Tested


	Value	Units	Test Method / Conditions
E. coli	max. 10	/g	-
E. coli	max. 10	/g	-
Staphylococcus aureus	max. 10	/g	-
Staphylococcus aureus	max. 10	/g	-
Bacillus cereus	max. 100	/g	-
Bacillus cereus	max. 100	/g	-

Regulatory & Compliance

Certifications & Compliance: FDA Compliant,
The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Packaging & Availability

Country Availability

Regional Availability

Canada
USA

Storage & Handling

Shelf Life

180 days

Storage Conditions

Preferably full, hermetically sealed
Temperature conditions - Ambient / 15-30°C (60-85°F)