Dehydrated Food Products

Export Quality Dried Indian Spices

Dehydrated Red Onion Flakes

The specifications of export quality dehydrated red onion flakes for the United States: Export-quality dehydrated red onion flakes for the United States are strictly adherence to physical, chemical, and microbiological specifications to match and comply with FDA regulations and commercial food manufacturing standards.

Physical Specifications

Size8 mm to 15 mm (irregular or standard kibbled/flakes). ColorNatural dark red to light red/purplish hue characteristic of red onions, free from severe discoloration or scorching. AppearanceClean, crisp flakes with no foreign matter, root/stem remnants, or insect contamination. Aroma & FlavorSharp, pungent, and distinct natural red onion flavor without off-odors, mold, or mustiness.

Chemical Parameters

Moisture ContentMaximum 5.0% to 6.0% (critical to prevent caking and microbial growth during transit). Total AshMaximum 5.0%. Acid-Insoluble AshMaximum 0.5% to 1.0%. Purity99% minimum clean product with max 1% admixture/defects.

Microbiological Standards

Total Plate Count (TPC)< 100,000 cfu/g Coliforms< 100 cfu/g E. ColiNegative / < 10 cfu/g SalmonellaNegative in 25g (Mandatory for US FDA compliance) Yeast & Mold< 500 cfu/g Specific Microbial LimitsAs per uses (e.g., retail repackaging, seasoning blends, or ready-to-eat food manufacturing)

Regulatory & Compliance

US FDA ComplianceFDA registered Facilities, and shipments adhere to Current Good Manufacturing Practices (cGMP) and FSMA (Food Safety Modernization Act) rules. Pesticide Residue & SulfitesComplied with US EPA maximum residue limits (MRLs) and declaration of sulfites if used. CertificationsUSDA Organic (if applicable), Non-GMO, Allergen-free, Kosher, and Halal. HS CodeCommonly classified under 0712.20 (Dried onions) or regional equivalents like 07108090.

Packaging & Shelf Life

PackagingPacked in 10 kg to 25 kg multi-wall kraft paper bags with inner food-grade polyethylene (PE) liners to block moisture, sealed tightly. StorageTo be stored in a cool, dry, and pest-free environment off the floor on pallets. Shelf Life12 to 24 months from the manufacture date when stored in cool, dry, pest-free conditions off the floor on pallets.

Dehydrated Red Onion Powder

The specifications of export quality dehydrated red onion powder for the United States: Export-quality dehydrated red onion powder for the United States requires strict adherence to physical, chemical, and microbiological specifications to comply with FDA regulations and commercial food manufacturing standards.

Physical Specifications

Moisture ContentMaximum 4% to 5% to prevent caking and extend shelf life. Particle Size (Mesh)80 to 100 mesh fine powder (or 60 mesh based on client custom needs). Color / AppearanceCharacteristic light reddish-brown fine powder. Flavor and AromaStrong, pungent, and natural characteristic red onion flavor and aroma without off-notes. Total AshMaximum 4.0%. Acid-Insoluble AshMaximum 0.5% (to ensure cleanliness and lack of sand/silica). Foreign MatterNil (99% minimum purity). Added Sulphur (SO2)Nil (non-sulphited).

Chemical Parameters

Microbial and Safety Limits

Total Plate Count (TPC)< 100,000 cfu/g (as per buyer requirements). Yeast and Mold< 100 cfu/g. Coliforms / E. coliNegative / Absent in 25g. SalmonellaNegative / Absent in 25g (mandatory for US FDA compliance).

Regulatory & Compliance

US FDA ComplianceFDA registered facilities, and shipments adhere to Current Good Manufacturing Practices (cGMP) and FSMA (Food Safety Modernization Act) rules. Pesticide Residue & SulfitesComplied with US EPA maximum residue limits (MRLs) and declaration of sulfites if used. CertificationsUSDA Organic (if applicable), Non-GMO, Allergen-free, Kosher, and Halal. HS CodeCommonly classified under 0712.20 (dried onions) or regional equivalents like 07108090.

Packaging & Shelf Life

Dehydrated Garlic Flakes

Export-quality dehydrated garlic flakes destined for the United States typically have a maximum moisture content of 5% to 6% and a minimum purity of 99%.

Physical & Chemical Specifications

Moisture ContentMaximum 5% to 6% to prevent caking, mold, and spoilage during transit. PurityMinimum 99% pure, clean, and free from insect infestation or damage. Size/GranulationStandard flake size ranges from 8 mm to 15 mm (or 8-16 mesh), though customized sizing is common depending on specific industrial buyer requirements. ColorNatural white to off-white or yellowish-cream. Flavor & AromaPungent, robust, and characteristic of fresh garlic with no off-flavors or rancidity. Sulphured / Non-SulphuredAvailable in both sulphured (within FDA limits) or non-sulphured options based on client preferences.

Regulatory & Compliance Standards

FDA ComplianceMust comply with United States Food and Drug Administration (FDA) regulations for food safety, sanitation, and Current Good Manufacturing Practice (CGMP). Microbiological LimitsStandard requirements mandate negative or strictly limited counts for pathogens like Salmonella, E. coli, and coliforms, verified via a Certificate of Analysis (CoA). PackagingPacked in food-grade inner poly-lined multiwall paper bags, carton boxes, or HDPE bags (typically 10 kg, 20 kg, or 25 kg) featuring moisture barriers.

Dehydrated Garlic Powder

Export-quality dehydrated garlic powder for the United States requires strict adherence to physical, chemical, and microbiological standards to comply with FDA regulations and industrial food processing demands.

Physical & Chemical Specifications

MoistureMaximum 6.0% to 6.5% to prevent caking and microbial growth. Mesh Size80 to 100 mesh (fine, free-flowing powder), though 60 mesh is also common depending on buyer requirements. ColorCream white to light yellow. Aroma / FlavorStrong, characteristic pungent garlic aroma without off-notes or rancidity. Hot Water InsolubleMaximum 20%. Foreign Matter / DefectsMaximum 0.5% to 1.0%. PurityMinimum 99%.

Microbiological Standards

Total Plate Count (TPC)Max 50,000 CFU/g. Yeast & MoldMax 500 CFU/g. Coliforms / E. coliAbsent / Negative. SalmonellaAbsent in 25g (mandatory for US import compliance).

Packaging & Documentation

PackagingTypically packed in 20 kg to 25 kg multi-wall kraft paper bags or cartons containing food-grade polyethylene (PE) or aluminum foil liners. Required DocumentsCertificate of Analysis (CoA), Phytosanitary Certificate, Certificate of Origin, and FDA prior notice compliance documentation. HS CodeCommonly classified under 0712.90.20 (dried garlic).

Dried Ginger Whole And Half-sliced

Indian export-quality whole and sliced dried ginger (Zingiber officinale) destined for the United States requires strict adherence to physical, chemical, and regulatory specifications as per US FDA norms upon prior notice and compliance with the Spices Board of India guidelines.

Physical Specifications

FormWhole dried fingers/rhizomes, split (half-cut), or uniform cross-cut slices/flakes. ColorLight brown, yellowish-tan, to golden-yellow. Size (Slices)Typically 1 to 3 inches in length/diameter and uniformly thick (approx. 3-6 mm). Aroma & TasteWarm, intensely pungent, spicy, and characteristic of natural dry ginger without mustiness. Purity & Admixture98% to 99% pure; max 1% to 2% foreign matter or damaged/shriveled pieces.

Chemical & Technical Specifications

Moisture ContentMaximum 10% to 12% (crucial to prevent mold growth during transit). Volatile Oil ContentMinimum 1.0% to 1.5% (v/w on a dry weight basis). Total AshMaximum 8.0% to 9.5% (on a dry basis). Acid-Insoluble AshMaximum 2.0%. Gingerol/Shogaol ContentVariable based on request, declared on the Certificate of Analysis (COA).

Safety & Regulatory Compliance for the US

HS Code09101120 (unbleached whole/split/sliced dry ginger). CertificationsSpices Board of India Registration, FSSAI, IEC (Import Export Code), Phytosanitary Certificate, and an NABL-accredited lab Certificate of Analysis (COA) verifying zero Salmonella/E. coli and compliance with US FDA pesticide residue limits. PackagingTypically packed in clean, moisture-proof 25 kg or 50 kg PP (Polypropylene) woven bags or Jute bags lined with HDPE food-grade inner liners.