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Madras Curry Powder is a exotic blend of 18 different spices of Indian origin that adds an authentic Indian taste and flavour also spices, meat masala,curry powder, Indian exporters, garam masala, turmeric, chilly,black pepper, corainder,cumin, spices ground, spice manufacturers India, spice exporters India, chicken tikka masala, madras curry powder, spice suppliers India, turmeric powder,blended spices, yellow mustard seeds,black mustard seeds,
We are Manufacturers and Exporters of Premium Quality Value added Madras Curry Powder at very competitive prices.
We offer to design and pack Curry powder in private labeling, our own labeling, in packs ranging from 5 g to 25 kgs bulk packs, with all flexibility in creation, tailored and designed to cater to client specific products.
All our products are manufactured in GMP premises, in hygienic conditions with utmost care using good quality ingredients. No preservatives/colouring agents are used.
1. DESCRIPTION
Madras Curry Powder shall be prepared by grinding/and uniformly and proportionately blending following clean and wholesome spices, aromatic herbs and seeds :- Turmeric, Black Pepper, Cinnamon, Cloves, Coriander, Cardamom, Chillies, Cumin seeds, Curry leaves, Fennel, Fenugreek, Garlic, Ginger, Mustard, Mace, Nutmeg and Black pepper. If condiments, spices or aromatic herbs other than these enumerated above are ground and mixed the nature of such ingredient or ingredients shall be clearly marked on the containers.
2. SENSORIAL REQUIREMENTS
Organoleptic Attribute (*) |
Description |
Color |
Red |
Odor/Taste |
Strong and spices aromatic, strong bitter and slightly hot taste |
Appearance |
Fine Homogeneous Powder without lumps |
3. CHEMICAL AND PHYSICAL REQUIREMENTS
Property |
Limits |
Moisture |
10% max |
Salt |
5% max |
|
Aflatoxins total / B1 Sudan 1 2 3 4 |
10% max / 5% max absent |
4. MICROBIOLOGICAL REQUIREMENTS (only when irradiated )
Property |
Limits |
Coliforms |
100 cfu/g max |
Total Plate count |
100000 cfu/g max |
Mold and Yeast |
100 cfu/g max |
Salmonella |
Negative |
li |
Negative |
Pl note, micro specifications are required by some clients only, hence if the product is not irradiated, micro specs will be natural and cannot be specified.
5. PACKAGING AND STORAGE REQUIREMENTS
Packed in new high-density polyethylene bags with inner poly lining and sealed with a double stitching. Storage area will be a cool (below 24ºC) and dry area. Product should be fumigated regularly. Shelf life under these conditions should be at least 24 months.
6. IDENTIFICATION
Each Bag will carry the following identification marks including Name of the Product, Net Weight, Shipping Mark, Name of Manufacturer and country of Origin, Lot Number and Date of Production and Date of Expiry.
7. Documentation
We will be attaching a certificate of origin and a self certified analysis report along with the shipment.
8. SHELF LIFE
If the goods are stored in a cool dry place in pallets, away from walls, and fumigated at regular intervals, the shelf life of the goods will be at least 12 months. Since it is a natural aromatic product, it is best consumed with a year of manufacture to get the full aroma and flavor of the product. If stored carefully and fumigated, the product life of curry powder could increase upto 24 months.
9. storage
Please store the goods in a cool dry place, away from sunlight, on pallets, and away from floors and walls.
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