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"Henry Broch Foods, founded in 1941, is one of the largest and most successful U.S.-based international food ingredient, processing and co-packing companies, sourcing quality natural ingredients from growers around the world. Our suppliers produce vegetables, fruits, herbs, spices and natural colors that have been concentrated, dehydrated, frozen, extracted or pasteurized.​

Beyond that, we’re always on the hunt for new, innovative ways to bring value to our customers. We treat our customers’ needs as if they were our own, and work in partnership to move the food industry forward with new blending, formulating and packaging ideas that engage consumers and drive profits.

Our products are used for a wide range of applications, including: spice and seasoning blends, batters and breading, bakery blends, sauces, soups, salad dressings, flavors, extracts and colors, fruit juices, flavored beverages, jams and jellies, prepared meats, entrees, ethnic foods, pasta, rice and grains, pizza and snack foods."

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Cinnamon, (cinnamomum verum), also called ceylon cinnamon, bushy evergreen tree of the laurelfamily (lauraceae) and the spice derived from its bark. Cinnamon is native to sri lanka (formerly ceylon), the neighboring malabar coast of india, and myanmar (burma) and is also cultivated in south america and the west indies. The spice, consisting of the dried inner bark, is brown in color and has a delicately fragrant aroma and a warm sweet flavor.

Henry Broch Ingredients CINNAMON (Ground 5%)

Cayenne pepper (Red Ground), (Capsicum annuum), small-fruited pepper in the nightshade family (Solanaceae), the source of a very pungent spice of the same name. The cayenne pepper is a cultivar of Capsicum annuum and is said to have originated in Cayenne, French Guiana. The spice is produced by drying and grinding the orange to deep-red fruits and derives its piquant flavor from the chemical capsaicin.

Henry Broch Ingredients CAYENNE PEPPER

Coriander, (coriandrum sativum), also called cilantro or chinese parsley, feathery annual plant of the parsley family (apiaceae), parts of which are used as both an herb and a spice. Native to the mediterranean and middle east regions, the plant is widely cultivated in many places worldwide for its culinary uses. Its dry fruits and seeds, which are also known as coriander, are used to flavor many foods, particularly sausages, curries, scandinavian pastries, liqueurs, and confectionery, such as english comfits. Its delicate young leaves, known as cilantro, are widely used in latin american, indian, and chinese dishes.

Henry Broch Ingredients CILANTRO

Cabbage, (Brassica oleracea), vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage . The edible portions of all cabbage forms which include kale, broccoli, and Brussels sprouts are low in calories and are an excellent source of vitamin C. Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries of the temperate zone.

Henry Broch Ingredients CABBAGE (Powder Air dired)

Bell Pepper Yellow, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Henry Broch Ingredients BELL PEPPER YELLOW

Black Pepper, (Piper nigrum), also called pepper. Black pepper is a perennial climbing vine of the family piperaceaeand the hotly pungent spice made from its fruits. Black pepper is native to the malabar coast of Indiaand is one of the earliest spices known, it is still the most widely used spice around the world.

Henry Broch Ingredients BLACK PEPPER (Whole)

Bell Pepper Green, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Henry Broch Ingredients BELL PEPPER GREEN (3/8")

Anise is widely used to flavor pastries. It is the characteristic ingredient of a many garman dalacacies. In the mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. Aniseed also makes a smooth herbal tea and has been used medicinally throughout history.

Henry Broch Ingredients ANISE SEEDS (Whole)

Bell Pepper Red Powder, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Henry Broch Ingredients BELL PEPPER RED POWDER

Henry Broch Ingredients

"Henry Broch Foods, founded in 1941, is one of the largest and most successful U.S.-based international food ingredient, processing and co-packing companies, sourcing quality natural ingredients from 

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Bay leaf, also called laurel leaf, leaf of the sweet bay tree, laurus nobilis, an evergreen of the family lauraceae, indigenous to countries bordering the mediterranean.

Henry Broch Ingredients BAY LEAVES (Whole)

Henry Broch - BAY LEAVES (Whole) - Gluten-free - High Quality

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	Value	Units	Test Method / Conditions
Moisture Content	max. 7.0	%	-
Volatile Oil	min. 1.0	%	-
Ash Content	max. 5.0	%	-
Acid Insoluble Ash	max. 0.5	%	-

	Value	Units	Test Method / Conditions
Stems Foreign Matter	max. 2.5	%	-
Damaged Leaves	max. 8	%	-
Black Mold Twigs	max. 3	%	-
Insect Fragments	Irreducible minimum	-	-

	Value	Units	Test Method / Conditions
Plate Count	max. 50000	cfu/g	-
Coliform	max. 100	cfu/g	-
Yeast / Mold	max. 100	cfu/g	-
E-Coli (per gram)	Negative	-	-
Salmonella (in 375 grams)	Negative	-	-

Henry Broch Ingredients BAY LEAVES (Whole)

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