Cloves
Cloves
- Aroma: Strong, pungent, and characteristically aromatic.
- Flavor: Intensely aromatic and slightly bitter.
- Moisture Content: Typically below 10% to prevent spoilage.
- Foreign Matter: Should be free from excessive amounts of twigs, stems, and other foreign materials.
- Adulterants: Should be free from adulterants such as exhausted cloves or other similar-looking materials.
- Microbial Limits: Should meet established microbiological standards for food safety.
- Pesticide Residues: Should comply with relevant food safety regulations regarding pesticide residues.