Technical aspects
Nutmeg is a loose, aromatic product with consistent sensory characteristics and stable physical quality parameters.
| Parameter | Value |
|---|---|
| Color | Brown |
| Consistency | Loose, slight caking allowed that breaks apart under finger pressure |
| Aroma | Characteristic, without foreign odors |
| Taste | Spicy, without foreign aftertastes |
| Moisture content | Max. 13% |
| Pests or residues | Not allowed |
| Aflatoxin B1 | Max. 5 µg/kg |
| Total aflatoxins (B1 + B2 + G1 + G2) | Max. 10 µg/kg |
| Ochratoxin A | Max. 15 µg/kg |
| Benzo(a)pyrene | Max. 10 µg/kg |
| Sum of PAHs (benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene, chrysene) | Max. 50 µg/kg |
| Ionization | Not subjected to ionizing radiation |
