Basil
Dried basil is the leaves of the one-year species Ocimum basilicum L. from the Lamiacea family, which are picked during the flowering period, dried and crushed. Fresh basil leaves are light green in color, opposite, and the sides of the leaves and their tails are completely or slightly serrated. Their length varies from 2 to 7 cm. The color of Dried basil is green to gray.
Product Technical Specifications:
Basil Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
2 | Taste and Smell | - | Dried basil has a cool and special smell. Its aroma and taste is very aromatic and strong and a little spicy with a little bitter aftertaste. |
3 | Foreign Materials | - | Negative |
| Pest Infestation | - | Negative |
4 | Total Ash on Dry Matter Basis | Weight percentage | Max 7 |
5 | Acid Insoluble Ash on Dry Matter Basis | Weight percentage | Max 1 |
6 | Volatile Oil | Milliliters per 100 grams | Min 0.3 |
7 | Crude Fiber on Dry Matter Basis | Weight percentage | Max 25 |
8 | Moisture | Weight percentage | Max 12 |
9 | The proportion of broken stems in dry basil should not exceed 3% by mass. | ||
10 | The proportion of yellow or brown leaves in dry basil should not exceed 10% by mass. | ||
Storage Conditions: Dried basil should be stored in its original packaging, away from direct sunlight and in a dry and cool place.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
