Technical aspects
Sichuan pepper is a natural spice with stable sensory characteristics and high purity, ensuring consistent quality and performance in food applications.
| Parameter | Value |
|---|---|
| Color | Brownish-brown |
| Aroma | Characteristic, without foreign odors |
| Taste | Mildly pungent, without off-flavors |
| Moisture content | Max. 12% |
| Organic and mineral contaminants | Max. 1.5% |
| 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 |
| Pests or residues | Not allowed |
| Ionization | Not subjected to ionizing radiation |
