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‘SPICES & CONDIMENTS – MAGIC BLISS OF FOOD’

India is known as 'The Home of Spices'. The country produces a large variety of spices as the climate is suitable for their production. The spices produced in the country include turmeric, cumin, aniseed, cinnamon, cardamom, coriander, fenugreek, red chilly, black pepper, ginger, etc. Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. Many of them possess medicinal properties and have a profound effect on human health, but poor quality/adulterated spices may lead to adverse health problems. pbti’s Agri & Food Testing Laboratory is analyzing following quality parameters in Spices & Condiments as per AGMARK Specifications:

Moisture Content
Total Ash
Acid Insoluble Ash
Water Insoluble Ash
Alcohol Soluble Extract
Cold Water-Soluble Extract
Volatile Oil
Non-volatile Ether Extract
Aflatoxins
Crude Fibre
Starch Content
Calcium
Salt (As Sodium chloride)
Principal Components (e.g. Curcumin, Pipperine, etc.)
Sudan Dye & Other Adulterants
Microbiological Examination
Others on Demand Basis
 

 
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