Spice powder · Ingredients & raw materials
Turmeric powder
Suppliers being invited
Ground cured and dried rhizomes of Curcuma longa, the base colour and flavour spice of Indian cooking. Used in curry powders, masalas, pickles, snacks, sauces and ready meals, usually at 0.5 to 2% of the recipe; high curcumin lots also go to colour and extract makers.
Variety 5
- Salem
- Erode
- Rajapuri (Sangli)
- Nizamabad
- Lakadong
Process 2
- Regular
- Steam sterilised
Pack size 4
- 1 kg pouch
- 5 kg bag
- 25 kg bag
- 50 kg bag
Spec
- Curcumin (colouring power)
- 2% min (FSSAI); about 3 to 4.5% for Salem and Erode, 6.5 to 7.5% for Lakadong
- Moisture
- 10% max
- Total ash (dry basis)
- 9% max
- Acid insoluble ash
- 1.5% max
- Total starch
- 60% max
- Lead chromate test
- Negative; no added colour
- Mesh
- 60 to 80 typical
- Origin
- Erode and Salem (Tamil Nadu), Sangli (Maharashtra), Nizamabad (Telangana), West Jaintia Hills (Meghalaya)
- Standard
- FSSAI 2.9.18, IS 3576; AGMARK grading available
- Shelf life
- 12 months
- Storage
- Cool, dry place away from light
- Usual minimum
- 25 kg
- HSN code
- 09103030
- GST
- 5%
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