Ginger Whole & Powder
| Parameters | Standards |
| Physical Parameters | |
| Colour | Light to Dark Yellow |
| Aroma/Odor | Charastric |
| Taste / Flavour | Hot, piney taste. |
| Mesh Size
Passing through US # 30 Mesh |
90% min |
| Chemical Parameters | |
| Moisture (%) max. | 12.0% |
| Volatile Oil min. | 1.2% |
| Total Ash | 3% |
| Acid Insoluble Ash (AIA) | 0.5% |
| Piperine | 4 % min. |
| Microbiological Parameters | |
| Total Plate Count | 105 cfu /g max |
| E.Coli | <3 mpn/g |
| Coli forms | Absent in 25 gm |
| Bacillus cereus | <10 Cfu/g |
| Staphylococcus aureus (Org/g) | <10 Cfu/g |
| Salmonella | Absent 25 g |
| Yeast & Mould | 103 cfu /g max |
| Contaminants | |
| Aflaxtoxin B1 | 5 ppb |
| Aflaxtoxin Total | 20 ppb |
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