Kalustyan Allspice Whole

Identification & Functionality

Country of Origin

Guatemala,

Honduras,

Jamaica,

Mexico

Ingredient Name

Allspice

Food Ingredients Functions

Spice

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Ingredient Statement

Allspice 100%.

Features & Benefits

Labeling Claims

Allergen-free,

GMO-free,

Halal,

Kosher,

Natural,

Non-GMO,

Organic,

Sustainable,

Vegan,

Vegetarian

Food Ingredients Features

High Quality

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Properties

Physical Form

Powder

Appearance

Brown to reddish brown

Odor

Strong fragrant

Flavor

Warm, sweet and reminiscent

Chemical Properties

	Value	Units	Test Method / Conditions
Ash Content	max. 7	%	ASTA 3.0
Moisture	max. 11.0	%	ASTA 2.1
Volatile Oil	min. 0.015	ml/100g	ASTA 5.0

Typical Properties

	Value	Units	Test Method / Conditions
Relative Humidity	55	%	-
Storage Temperature	50 - 70	°F	-

Fatty Acid Composition

	Value	Units	Test Method / Conditions
Fatty acids (total trans)	0	g/100 g	-

Microbiological Values

	Value	Units	Test Method / Conditions
Coliform	max. 300	cfu/g	AOAC 991.14
E.coli	max. 3	MPN/g	FDA BAM Chapter 4
Salmonella	Negative	per 2 x 375 grams	eq. FDA BAM Chapter 5
Total Plate Count	max. 100,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 1,000	cfu/g	AOAC 997.02

Nutritional Information

	Value	Units	Test Method / Conditions
Added Sugar Content	0	g/100 g	-
Alcohol (ethyl) Content	0	g/100 g	-
Caffeine Content	0	mg/100 g	-
Carbohydrate Content	72.12	g/100 g	-
Cholesterol Content	0	mg/100 g	-
Energy	1099	kJ/100 g	-
Fiber (total dietary)	21.6	g/100 g	-
Phytosterols Content	61	mg/100 g	-
Protein Content	6.09	g/100 g	-
Theobromine Content	0	g/100 g	-
Total Lipid Content	8.69	g/100 g	-
Water Content	8.46	g/100 g	-

Fatty Acid Composition - Unsaturated

	Value	Units	Test Method / Conditions
Fatty acids (total monounsaturated)	0.66	g/100 g	-
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0	g/100 g	-
Fatty acids (total monounsaturated, 18:1 undifferentiated)	0.66	g/100 g	-
Fatty acids (total monounsaturated, 20:01)	0	g/100 g	-
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated)	2.36	g/100 g	-
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g	-
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	2.29	g/100 g	-
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	0.07	g/100 g	-
Fatty acids (total polyunsaturated, 20:4 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated, 20:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:6 n-3)	0	g/100 g	-

Fatty Acid Composition - Saturated

	Value	Units	Test Method / Conditions
Fatty acids (total saturated)	2.55	g/100 g	-
Fatty acids (total saturated, 10:00)	0	g/100 g	-
Fatty acids (total saturated, 12:00)	0	g/100 g	-
Fatty acids (total saturated, 14:00)	0.02	g/100 g	-
Fatty acids (total saturated, 16:00)	0.49	g/100 g	-
Fatty acids (total saturated, 18:00)	1.99	g/100 g	-
Fatty acids (total saturated, 4:00)	0	g/100 g	-
Fatty acids (total saturated, 6:00)	0	g/100 g	-
Fatty acids (total saturated, 8:00)	0	g/100 g	-

Mineral Profile

	Value	Units	Test Method / Conditions
Calcium Content	661	mg/100 g	-
Copper Content	0.553	mg/100 g	-
Iron Content	7.06	mg/100 g	-
Magnesium Content	135	mg/100 g	-
Manganese Content	2.943	mg/100 g	-
Phosphorus Content	113	mg/100 g	-
Potassium Content	1044	mg/100 g	-
Selenium Content	2.7	μg/100 g	-
Sodium Content	77	mg/100 g	-
Zinc Content	1.01	mg/100 g	-

Typical Vitamin Profile

	Value	Units	Test Method / Conditions
Folate (DFE)	36	μg/100 g	-
Folate (food)	36	μg/100 g	-
Folate (total)	36	μg/100 g	-
Folic Acid Content	0	μg/100 g	-
Niacin Content	2.86	mg/100 g	-
Retinol Content	0	μg/100 g	-
Riboflavin Content	0.063	mg/100 g	-
Thiamin Content	0.101	mg/100 g	-
Vitamin A (RAE)	27	μg/100 g	-
Vitamin A	540	IU/100 g	-
Vitamin B-12	0	μg/100 g	-
Vitamin B-6	0.21	mg/100 g	-
Vitamin C (total ascorbic acid)	39.2	mg/100 g	-
Vitamin D	0	IU/100 g	-
Vitamin D (D2 + D3)	0	μg/100 g	-

Regulatory & Compliance

Certifications & Compliance

FDA Compliant,

FDA Food Safety Modernization Act (FSMA),

GFSI Certified,

GMP,

Halal,

Hazard Analysis Critical Control Point (HACCP),

Kosher,

Non-GMO Project Verified,

Organic Certified,

SEDEX Approved,

USDA Organic,

Vegan

Chemical Inventories

TSCA (USA)

Packaging & Availability

Packaging Type

Bags,

Cartons

Packaging

Packed in 50-pound carton/bag.

Storage & Handling

Shelf Life

1 Year

Method of Sterilization

Ethylene Oxide

Storage Condition

Store in a cool dry place.