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Herbs and Spices Laboratory Services

Herbs and Spices

Herb and spice testing involves many tests verifying the quality and components of the products, as well as for identity and any microbial and physical contaminants. 

Herb and spice testing is done to identify substances used as well as the quality and safety of the components.

Herbs and Spices Laboratory Testing and Scientific Research:

Herbs and Spices Testing and Research Services

Contract Laboratory can help you with all your Herbs and Spices testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

  • Organoleptic Testing
  • Macroscopy Testing
  • High Performance Thin Layer Chromatography (HPTLC) Testing
  • Gas Chromatography Testing
  • Particle Size Testing
  • Foreign Organic Matter Testing
  • Foreign Inorganic Matter Testing
  • Tapped Density Testing
  • Moisture Content Testing
  • Steam Volatile Oil Testing
  • Ash Testing
  • Acid Insoluble Ash Testing
  • Heavy Metals Testing
  • Pesticides Testing
  • Aerobic Plate Count Testing
  • Yeast and Mold Testing
  • Coliform Testing
  • E Testing
  • Coli Testing
  • Salmonella SPP Testing

Herbs and Spices Test Methods and Standards

Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Herbs and Spices test methods,standards, procedures or specifications.

  • ASTM E1083-00(2017): - Standard Test Method for Sensory Evaluation of Red Pepper Heat
  • ISO 3632-2:2010 - Spices -- Saffron (Crocus sativus L.)
  • ISO 930 - Spices and condiments -- Determination of acid-insoluble ash
  • ASTM 1885 - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms.
  • ASTA 2.0 - Moisture (Distillation Method)
  • ASTA 3.0 - Total Ash
  • ASTA 4.0 - Acid Insoluble Ash
  • ASTA 5.0 - Steam Volatile Oil (Modified Clevenger Method)
  • ASTA 5.1 - Steam Volatile Oil (Lee and Ogg Method)
  • ASTA 5.2 - Steam Volatile Oil in Spices
  • ASTA 6.0 - Water Activity
  • ASTA 7.0 - Crude Fiber
  • ASTA 8.0 - Starch (Direct Acid Hydrolysis)
  • ASTA 9.0 - Alcohol Extract
  • ASTA 10.0 - Sieve Analysis
  • ASTA 11.0 - Non-Volatile Methylene Chloride Extrac
  • ASTA 12.1 - Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings
  • ASTA 14.0 - Mold and Extraneous Matter in Black and White Pepper
  • ASTA 14.2 - Light Berries in Black and White pepper
  • ASTA 14.1 - Extraneous Matter in Spices (Excluding Pepper)
Spice Testing

Spice Testing


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Recent Herbs and Spices Laboratory Requests

Test Request: 23-00320

MULTIPLE PRODUCTS Dietary Supplement Laboratory needed for deformulation of herbal products. view

Test Request: 23-00237

MULTIPLE TESTING Contract Laboratory needed for testing Saffron cream for PSR(products safety report) view

Test Request: 23-00195

UK Food Agriculture Laboratory needed for saffron quality testing. view

Test Request: 23-00176

MULTIPLE TESTING Dietary Supplement Laboratory needed for complete testing for a Certificate of Analysis COA for herba... view

Test Request: 23-00050

Food Agriculture Laboratory needed for ISO 3732 saffron quality testing of imported saffron . view

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