Shelf life
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Light brown to dark brown | |
| Taste | - | Aromatic, slightly bitter | |
| Odor | - | Characteristic cumin aroma | |
| Particle Size | mesh | 40 - 80 mesh | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Volatile Oil Content | % | Min 2% | |
| Fixed Oil Content | % | Max 20% | |
| Moisture Content | % | Max 10% | |
| Total Ash | % | Max 9% | |
| Acid Insoluble Ash | % | Max 1% | |
| Extraneous Matter | % | Max 1% | |
| Non-Volatile Ether Extract | % | Max 25% | |
| Crude Fiber | % | Max 8% | |
| Total Heavy Metals (Pb) | ppm | Max 10 | |
| Arsenic (As) | ppm | Max 3 | |
| Total Aflatoxin (B1+B2+G1+G2) | ppb | Max 30 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Salmonella | - | Absent in 25g | |
| E. coli | MPN/g | Absent in 0.1g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g |
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