TARRAGON, WHOLE (TAWBI-XX) - Kalustyan - Spice

Supplier: Kalustyan

Kalustyan Tarragon Whole is a high quality, natural spice ingredient for food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. To prioritize safety and quality, the production process adheres to regulations such as the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP). The product is certified to meet diverse dietary and ethical requirements, including kosher, halal, vegan, non-GMO project, and USDA organic. Furthermore, the facility complies with SEDEX-approved and TSCA (USA) regulations and meets ethical and safe production practice requirements with GFSI certification and FDA approval. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Ingredient Name: Tarragon

Function: Spice

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

Physical Form: Powder

Features: High Quality

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Documents

TypeDocument Name

Other

Kalustyan TARRAGON, WHOLE (TAWBI-XX) Nutritional Information Sheet

Other

Safety Data Sheet

Kalustyan TARRAGON, WHOLE (TAWBI-XX) Safety Data Sheet

Safety Data Sheet

Technical Data Sheet

Kalustyan TARRAGON, WHOLE (TAWBI-XX) Product Specification Sheet

Technical Data Sheet

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Knowde Enhanced TDS

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Identification & Functionality

Ingredient Name

Tarragon

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Spice

Country of Origin

France

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Ingredient Statement

Tarragon 100%.

Kalustyan Tarragon Whole Features & Benefits

Labeling Claims

Kosher,

Food Ingredients Features

High Quality

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Properties

Physical Form

Powder

Appearance

Pale green to dark olive-green

Odor

Slight anise-like flavor

Flavor

Slight anise-like flavor

Chemical Properties


	Value	Units	Test Method / Conditions
Ash Content	max. 15	%	ASTA 3.0
Moisture	max. 10.0	%	ASTA 2.1
Volatile Oil	min. 0.002	ml/100g	ASTA 5.0

Typical Properties


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

Typical Mineral Profile


	Value	Units	Test Method / Conditions
Calcium Content	1139	mg/100 g	-
Copper Content	0.677	mg/100 g	-
Iron Content	32.3	mg/100 g	-
Magnesium Content	347	mg/100 g	-
Manganese Content	7.967	mg/100 g	-
Phosphorus Content	313	mg/100 g	-
Potassium Content	3020	mg/100 g	-
Selenium Content	4.4	μg/100 g	-
Sodium Content	62	mg/100 g	-
Zinc Content	3.9	mg/100 g	-

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. 100	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. 25,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 400	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	50.22	g/100 g	-
Cholesterol Content	0	mg/100 g	-
Energy	1236	kJ/100 g	-
Fiber (total dietary)	7.4	g/100 g	-
Phytosterols Content	81	mg/100 g	-
Protein Content	22.77	g/100 g	-
Theobromine Content	0	mg/100 g	-
Total Lipid Content	7.24	g/100 g	-
Water Content	7.74	g/100 g	-

Fatty Acid Composition - Unsaturated


	Value	Units	Test Method / Conditions
Fatty acids (total monounsaturated)	0.474	g/100 g	-
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0.113	g/100 g	-
Fatty acids (total monounsaturated, 18:1 undifferentiated)	0.361	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)	3.698	g/100 g	-
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g	-
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	0.742	g/100 g	-
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	2.955	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)	1.881	g/100 g	-
Fatty acids (total saturated, 10:00)	0.028	g/100 g	-
Fatty acids (total saturated, 12:00)	0.014	g/100 g	-
Fatty acids (total saturated, 14:00)	0.12	g/100 g	-
Fatty acids (total saturated, 16:00)	1.202	g/100 g	-
Fatty acids (total saturated, 18:00)	0.41	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	-

Typical Vitamin Profile


	Value	Units	Test Method / Conditions
Folate (DFE)	274	μg/100 g	-
Folate (food)	274	μg/100 g	-
Folate (total)	274	μg/100 g	-
Folic Acid Content	0	μg/100 g	-
Niacin Content	8.95	mg/100 g	-
Retinol Content	0	μg/100 g	-
Riboflavin Content	1.339	mg/100 g	-
Thiamin Content	0.251	mg/100 g	-
Vitamin A	4200	IU/100 g	-
Vitamin A (RAE)	210	μg/100 g	-
Vitamin B-12	0	μg/100 g	-
Vitamin B-6	2.41	mg/100 g	-
Vitamin C (total ascorbic acid)	50	mg/100 g	-
Vitamin D	0	IU/100 g	-
Vitamin D (D2 + D3)	0	μg/100 g	-