Technical aspects
Tarragon is a clean, aromatic product with stable physical characteristics and consistent sensory properties, ensuring high quality and purity.
| Parameter | Value |
|---|---|
| Color | Light green to olive, non-uniform |
| Consistency | Loose |
| Aroma | Characteristic, without foreign odors |
| Taste | Slightly bitter, spicy, without foreign aftertastes |
| Moisture content | Max. 13% |
| Organic and mineral impurities | Max. 9% |
| Pests or residues | Not allowed |
| Pyrrolizidine alkaloids | Max. 400 µg/kg |
| Ochratoxin A | Max. 10 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 |
