Kalustyan Cardamom Whole

Kalustyan Cardamom Whole is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It meets the strictest standards for quality and safety, using only the finest ingredients that are USDA organic, non-GMO project certified, and suitable for kosher, halal, and vegan diets. It has been manufactured under strict GMP standards and is GFSI certified and SEDEX approved, ensuring its safety and quality. In addition, it has undergone Hazard Analysis Critical Control Point (HACCP) procedures and is compliant with the FDA Food Safety Modernization Act (FSMA). It is also FDA-approved and meets the highest standards for quality and safety. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Ingredient Name: Cardamom

Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian

Functions: Spice

Physical Form: Powder

Features: High Quality

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Identification & Functionality

Ingredient Name
Food Ingredients Functions
Country of Origin
Ingredient Statement

Cardamom 100%.

Features & Benefits

Food Ingredients Features

Applications & Uses


Physical Form
Pleasant aromatic odor
Lightly aromatic taste
Chemical Properties
ValueUnitsTest Method / Conditions
Ash Contentmax. 8%ASTA 3.0
Moisturemax. 11%ASTA 2.1
Volatile Oilmin. 0.03ml/100gASTA 5.0
Typical Properties
ValueUnitsTest Method / Conditions
Relative Humidity55%
Storage Temperature50 - 70°F
Typical Mineral Profile
ValueUnitsTest Method / Conditions
Calcium Content383mg/100 g
Copper Content0.383mg/100 g
Iron Content13.97mg/100 g
Magnesium Content229mg/100 g
Manganese Content28mg/100 g
Phosphorus Content178mg/100 g
Potassium Content1119mg/100 g
Sodium Content18mg/100 g
Zinc Content7.47mg/100 g
Fatty Acid Composition
ValueUnitsTest Method / Conditions
Fatty acids (total trans)0g/100 g
Microbiological Values
ValueUnitsTest Method / Conditions
Coliformmax. 100cfu/gAOAC 991.14
E.colimax. 3MPN/gFDA BAM Chapter 4
SalmonellaNegativeper 2 x 375 gramseq. FDA BAM Chapter 5
Total Plate Countmax. 25,000cfu/gAOAC 990.12
Yeast & Moldsmax. 400cfu/gAOAC 997.02
Nutritional Information
ValueUnitsTest Method / Conditions
Added Sugar Content0g/100 g
Carbohydrate Content68.47g/100 g
Cholesterol Content0mg/100 g
Energy1303kJ/100 g
Fiber (total dietary)28g/100 g
Phytosterols Content46mg/100 g
Protein Content10.76g/100 g
Total Lipid Content6.7g/100 g
Water Content8.28g/100 g
Fatty Acid Composition - Unsaturated
ValueUnitsTest Method / Conditions
Fatty acids (total monounsaturated)0.87g/100 g
Fatty acids (total monounsaturated, 16:1 undifferentiated)0.02g/100 g
Fatty acids (total monounsaturated, 18:1 undifferentiated)0.85g/100 g
Fatty acids (total polyunsaturated)0.43g/100 g
Fatty acids (total polyunsaturated, 18:2 undifferentiated)0.31g/100 g
Fatty acids (total polyunsaturated, 18:3 undifferentiated)0.12g/100 g
Fatty Acid Composition - Saturated
ValueUnitsTest Method / Conditions
Fatty acids (total saturated)0.68g/100 g
Fatty acids (total saturated, 10:00)0g/100 g
Fatty acids (total saturated, 12:00)0g/100 g
Fatty acids (total saturated, 14:00)0.03g/100 g
Fatty acids (total saturated, 16:00)0.57g/100 g
Fatty acids (total saturated, 18:00)0.06g/100 g
Typical Vitamin Profile
ValueUnitsTest Method / Conditions
Niacin Content1.102mg/100 g
Retinol Content0μg/100 g
Riboflavin Content0.182mg/100 g
Thiamin Content0.198mg/100 g
Vitamin A0IU/100 g
Vitamin A (RAE)0μg/100 g
Vitamin B-120μg/100 g
Vitamin B-60.23mg/100 g
Vitamin C (total ascorbic acid)21mg/100 g
Vitamin D0IU/100 g
Vitamin D (D2 + D3)0μg/100 g

Regulatory & Compliance

Packaging & Availability

Packaging Type

Packed in 50-pound box/bag.

Storage & Handling

Shelf Life
1 Year
Method of Sterilization


Storage Condition

Store in a cool dry place.