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Black Cumin Essence
Black Cumin plant with the scientific name Bunium Persicum belongs to the Apiaceae family, and essence is extracted from its fruit (seed).
Product Technical Specifications:
Black Cumin Essence Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Appearance | Cumin taste and smell, colorless to slightly cloudy |
2 | The Amount of Essential Oil | Min 10 |
3 | Acid Value | Max 3.5 |
4 | Ester Number | Min 0.5 |
5 | Iodine value | Min 12 |
6 | Oxidation Number | Min 100 |
7 | PH | 4.5-7 |
Microbiology:
Microbiology of Black Cumin Essence | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/ml) | Total count of microorganisms | 1 |
1 | (cfu/ml) | Coliform bacteria | 2 |
1 | (cfu/ml) | Escherichia coli | 3 |
1 | (cfu/ml) | Enterococcus | 4 |
1 | (cfu/ml) | Pseudomonas aeruginosa | 5 |
1 | (cfu/ml) | mold | 6 |
1 | (cfu/ml) | yeast | 7 |
Storage Conditions: Black Cumin Essence should be stored in a dry and cool place. The suitable storage temperature for storing Black Cumin Essence is between 0 and 5 degrees Celsius.
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
Price : 10 $ per kg
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