Heracleum Persicum
Heracleum Persicum belongs to Umbellales and Parsley Umbelliferae family. Heracleum Persicum fruit is 12-14 mm long, oval and wide, which consists of two parts and each part has a yellow wing and a light brown seed in the middle. On the outer surface of each part, four brown protrusions can be seen, which originate as lines from a point at the upper tip of the seed, and in the inner part, two of the same brown protrusions branch off from one point. They are seen at the tip of the seed. Heracleum Persicum is used as a spice and seasoning, flavoring food. Angelica and its sweat are traditionally used as disinfectants, anti-flatulence, digestive, soothing for severe hiccups and lowering blood pressure.
Product Technical Specifications:
Heracleum Persicum Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
1 | Taste and Smell | - | Heracleum Persicum should have its own strong smell, bitter and slightly spicy taste and without any foreign flavor. |
2 | Color | - | The dried leaves range in color from light gray green to olive green and should be free of yellow or brown leaves. |
3 | Foreign Materials | - | Negative |
4 | Pest Infestation | - | Negative |
5 | The particle size of ground Heracleum Persicum | - | Heracleum Persicum powder must be completely passed through a sieve with a diameter of one millimeter. |
6 | Total Ash on Dry Matter Basis | Weight percentage | Max 4 |
7 | Acid Insoluble Ash on Dry Matter Basis | Weight percentage | Max 0.7 |
8 | Volatile Oil | Milliliters per 100 grams | Min 1.5 |
9 | Crude Fiber on Dry Matter Basis | Weight percentage | Max 52 |
10 | Moisture | Weight percentage | Max 8 |
Storage Conditions: Heracleum Persicum 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
