Salamon & Seaber Ltd - Consulting & Analytical Chemists
 
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Herb & Spice Analysis

Salamon & Seaber Ltd provide comprehensive analysis of Herbs, Spices, Seasonings and related products such as Sauces, Pickles, Chutney and Other Condiments (such as Salt, Vinegar etc). Using methods of analysis from the American Spice Trade Association (ASTA) Analytical Methods Manual, FCC VII, etc

Analytical requirements will obviously depend on the type of herb or spice involved, but the most common general parameters analysed include:

  • Aflatoxin
  • Acid Insoluble Ash
  • Alcohol Extract
  • Bulk Index / Bulk Density
  • Crude Fibre
  • Filth Analysis
  • Moisture (Distillation & Vacuum Oven Methods)
  • Net Weight
  • Sieve Analysis (Granulation)
  • Heavy Metals:
    • Arsenic (As)
    • Cadmium (Cd)
    • Lead (Pb)
    • Mercury (Hg)
  • Starch
  • Steam Volatile Oil
  • Total Ash

Spice Specific Tests

  • Volatile Oil of Mustard Seeds (AIC)
  • Extractable Colour of Paprika
  • Colour Power of Tumeric (ASTA Colour)
  • Heat Level (Pungency) of Red Pepper & Chilli (Capsiacin / Scoville Index)
  • Phenols in Nutmeg and Mace
Miscellaneous Spices Miscellaneous Herbs and Spices

For further information please contact Mr Anwar (Ally) Aufogul (E-Mail: Anwar_Aufogul@salamonandseaber.co.uk), consult our Arabic, French, Polish, or German speaking contacts, or use our quotation form.
Salamon & Seaber Ltd.
1st Floor, 2-8 Beaumont Grove,
London. E1 4NQ
United Kingdom
is a registered company in England & Wales, number 1475631

+44 (0)20 7791 2392
+44 (0)20 7791 3033
Post@salamonandseaber.co.uk
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