Seasonings and Blends Herbes de Provence - (NA67T1742)
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Around the World Inspiration from Paris
Herbes de Provençe is an aromatic blend of dried Provençal herbs, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
Sensory profile: Herbal, Basil
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Ingredient Name: Herb Mix
Certifications & Compliance: FDA Approved, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
Labeling Claims: Plant-Based
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TypeDocument Name
Safety Data Sheet
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Safety Data Sheet
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Safety Data Sheet
Safety Data SheetBrochure
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Seasoning City Guide
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Seasoning City Guide
BrochureTechnical Data Sheet
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Technical Data Sheet
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Technical Data Sheet
Technical Data SheetOther
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Allergen Declaration
Seasonings & Blends Herbes de Provence (ATW) NA67T1742 Allergen Declaration
OtherKnowde Enhanced TDS
Identification & Functionality
Flavor Family
Ingredient Name
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Seasonings and Blends Herbes de Provence - (NA67T1742) Features & Benefits
Labeling Claims
Food Ingredients Features
Applications & Uses
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Food & Nutrition Applications
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Properties
Appearance
Parameters for Positive Release
| Value | Units | Test Method / Conditions | |
| Sensory Evaluation | Conform | - | 1% in water |
| Water Content | max. 7.0 | % | - |
| Particles (max. 4 Mesh, 5000 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 | /g | ISO 21528-2: 2017 |
| Salmonella | Negative /25g | - | ISO 6579-1 2017 |
Parameters not Routinely Tested
| Value | Units | Test Method / Conditions | |
| E. coli | max. 10 | /g | - |
| Staphylococcus aureus | max. 10 | /g | - |
| Bacillus cereus | max. 100 | /g | - |
Regulatory & Compliance
Certifications & Compliance
Packaging & Availability
Storage & Handling
Shelf Life
Storage Conditions
- Preferably full, hermetically sealed
- Temperature conditions - Ambient / 15-30°C (60-85°F)
Seasonings and Blends Herbes de Provence - (NA67T1742)
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