Dehydrated Tulsi

Medicinal herb closely related to culinary basil and can be consumed in Teas, soups and kadhas (decoction). It can be used for oleoresin extraction.

Physical Form	Free Flowing Flakes or Granules
Manufacturing Process	Low Temperature Dehydration Technology.
Particle Size	a. 0.5-2 mm b. 2-5 mm
Moisture	< 7%
Nature	Free Flowing
Microbiology	TPC –< 40000 cfu/g Coli Forms – <1000 cfu/g Yeast &Moulds –< 100 cfu/g E. Coli – <Absent Salmonella – Absent.
Additives	No External Chemicals, Colors and Preservatives Added.
Fresh : Dry Ratio (approx.)	10:1.2
Shelf Life in Sealed, 220 gsm LD liner & HDPE outer packing	12 months
Selected Raw Material	Matured Maharashtra Crop Variety: Either Ram or Krishna
Color	Typical Tulsi- brownish colour
Packing size	1 & 5 kg
Sterilization Method	Non Sterile
Other Sensory Parameters	No External Impurities Total Ash contents <6%
Aroma Profile	Typical Mild Tulsi Flavour