| Flavor / Taste | Aromatic, mild to pungent and spicy |
| Odor | Typical characteristic |
| Color | Pure White to Creamish white |
| Size | 1 mm to 3 mm |
| Texture | Hard and crispy |
Chemical Properties:
| Moisture | 6.5 % maximum (infra red) |
Microbiological Data:
| 1. Total Plate Count | Target 100,000 cfu/ gram | Maximum 200,000 cfu/ gram |
| 2. Coliform Germs | Target 10 cfu/gm | Maximum 100 cfu/gm |
| 3. E-Coli. | Target Negative in 1 gm | Maximum 5 cfu/gm |
| 4. Yeast & Mould. | Target 100 cfu/gm | Maximum 2000 cfu/gm. |
| 5. Salmonella | Negative in 25 gm |
|
| 6. Bacillus Cereus | Negative. |
|
| 7. Staphylococcus Aures | Negative |
|
| 8. Sulfitred Clostridien (Sulfite Reducing Clostridia) | Max. 10 cfu/gm |
