a (Matrix) Spices Spices Spices Spices Sung Ceylon Cinnamon Mustard seeds Topica sago Whole Pepper Whole Pepper ( White Pepper) Pepper Powder Cloves Cardamoms Curry Powder ‘Cumin whole ‘Nutmeg and Mace ‘Nutmeg, whole or broken &mace Coriander Whole Coriander powder Turmeric Powder ‘Turmeric whole and ground Dried Whole chilies Cea CLS Odour and flavor Moisture Total ash ‘Acid soluble ash, dry basis Volatile oils, dry basis Sulphur dioxide Microbiological Tests - Aerobic plate count, E. coli Mould and insects ‘Aflatoxins Odour and flavour Moulds and insects Extraneous matter, shivelled and damaged seeds Loss in mass at 103°C Total ash, on dry basis ‘Acid insoluble ash, on dry basis Non volatile ether extract ‘Afiatoxins Moisture ‘Total ash [dry basis) ‘Acid insoluble ash (dry basis) Starch (dry basis) Protein (NX 6.25] (dry basts) Sulphur dioxide Crude fibre (dry basis) pH of aqueous extract, Cooking Test Appearance Moulds and insects, Extraneous matter Light berries and broken berries Pinheads Bulk density Moisture Total ash ‘Non volatile ether extract, on dry basis Volatile ols, dry basis, Piperine content, on dry basis Microbiological Tests - Escherichia col, Salmonella Pesticide residues Afiatoxins ‘Odour & flavour: ‘Appearance Odour and flavour Moulds and insects extraneous matter Bulk density Moisture Total ash ‘Non volatile ether extract Volatile ols Piperine contents Microbiological Tests - Escherichia col, Salmonella ‘Afiatoxins Moisture Odour and flavour Pesticide residues Volatile oll content, on dry basis Non volatile ether extract, on dry bas Total ash, on dry basis Microbiological Tests - Escherichia coh, Salmonella Allatoxins Piperine content on dry basis Moulds and insects Freedom from oil extracted cloves Headless cloves Cloves below 10mm in length Clove stems and clove fruits ( mother cloves) Fermented cloves (khoker cloves) Extraneous matter Moisture ‘aflatoxins Flavor Color Moulds, insects, extraneous matter Total volatile oll content ‘aflatoxins Taste and flavour Moulds and insects, Fineness Moisture ‘Acid insoluble ash. On dry basis Crude fibre, on dry basis ‘Non volatile ether extract, on dry basis Volatile oils, on dry basis Metals — Lead, Arsenic, Copper Insect attacked Sudan Iron particles Aflatoxins Taste and flavour Extraneous matter Moulds and insects Damaged, discolored and other seeds Moisture insoluble ash, on dry basis Microbiological Tests - Escherichia cof, Salmonell Aerobic plate count Total ash ‘Aflatoxins Number of nuts Extraneous matter ‘Nuts with rattling sound Empty shells and dust of nutmeg Flavour and colour Moisture “Microbiological Tests - Escherichia cof, Salmonella, Acrobie plate count ‘Aflatoxin ‘Odour & flavour Insects and moulds Extraneous matter Moisture content Total ash ‘Acid insoluble ash Volatile ols content. Calcium content expressed as C30 ‘Water- insoluble ash ‘Aflatoxins Taste and flavor Moulds and insects Foreign organic matter Split fruits Damaged, discolored and insect attacked fruits Shriveled and immature {ruts Moisture Total ash ‘Acid insoluble ash, percent by mass Volatile oll aS Urs SLs 81:2010 Sis 434:1978 Is 899:1971 SLs 105 PART 01: 2008 SLS 105 part 02: 2008 :2008 Sis 241:1978 SLS 166:1980 SiS 134:1998, Is 2447:196 180 6577: 1990 SiS 246:1973, 15 2443: 1994 Fineness Extraneous matter Fruits of other varieties of coriander 1s 2443: 1994 ‘Aflatoxins Total ash ‘Acid insoluble ash Moisture Grading Volatile oil 1s 2443: 1994 ‘Aflatoxins Taste and odour Fineness Moulds and insects, Moisture Total ash ‘Sudan ‘Ash insoluble in hydrochloric acid Heavy metals Arsenic, Lead, Copper Microbiological Tests - Escherichia cof, Salmonella, Acrobic plate count ‘Curcumin content (SLs method) SLS 613:1983 ‘aflatoxins Grade ‘Taste and aroma or flavour Moulds and insects Extraneous matter Fineness (ground turmeric) ‘Curcumin content (on dry basis), Moisture content (on dry basis) Total ash (on dry basis) ‘Acid insoluble ash (on dry basis) Starch (on dry basis) | Presence of Chromates Heavy Metals ~ Copper, Lead, Arsenic, Zinc, Cadmium, Tin 1s 3576:1994 ‘Aflatoxins Colour ‘Odour ad Flavour Insects, moulds and contamination by pests Pesticide residues Moisture Extraneous matter Broken pods, Loose seeds Pods without stalks Damaged pods and discolored pods SLS 853:1989 Freedom from added colors, coating of oi ete. 1s 2322: 1984 ‘Aflatoxins Particle size Taste and flavor ‘Added colors ‘moulds and insect infestation Extraneous matter Stalks content Moisture Total ash, on dry basis ‘Acid insoluble ash, on dry basis ‘Non volatile ether extract, on dry basis Crude fibre, on dry basis Sudan dye _ Accredited Starch SLS 117: 1988 Prt (eEy) see Flavor Ground Chillies Pesticide residues