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Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.  It is native to the Indian Subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.

Although long used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy.

Product Characteristics

Physical Parameters Specifications Chemical Parameters Specifications
Dimension 5% <0,5mm-2mm>10% Moisture Content 10% (max)
Color Orange yellow to deep yellow Ash Content 8% (min)
Aroma Spicy, peppery characteristic Curcumin Content 3% (Max)
       
Microbial Tolerance Specifications Mycotoxin Tolerance Specifications
For Sterilized Turmeric TBC: Product destined for European Market
Total Plate Count <100.000 cfu/gr Aflatoxin Max 5 ppb
E. Coli <10 mpn/ gr Ochratoxin Max 3 ppb
Salmonella Absent / 50 gr Product destined for US Market:
Yeast and Mold <1000 cfu/ gr Aflatoxin Max 20 ppb
Coliforms <100 mpn/ gr    

Foreign Matter
All items foreign to the plant from which the herbs of spice is sourced.
Tolerance : < 1%

Extraneous Matter
Item-derived from the plant from which the herbs or spice has been sourced (for example, in the case of ginger rhizome/ root: stalk, leaves, twigs, etc).
Tolerance: 1 maximum

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