| Customization: | Available |
|---|---|
| Certification: | ISO, FDA, HACCP, Kosher |
| Assay Method: | HPLC-MS, HPLC, UV |
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| DRY COLOR | PARTICLE SIZE | SOLUBILITY IN COLD WATER | SOLUTION CLARITY | AROMA | *COLOR OF SOLUTION (0.50%) | FLAVOR DESCRIPTION | pH |
| Very dark, intense burgundy-red | Super fine | Rapid solubility with normal spoon stirring, considerable amount of white surface film (air) which disappeared in approximately 1 minute. Some powder adhered to the spoon but dissolved very quickly. | Very clear--no evidence of cloudiness or sedimentation | Slight berry aroma, fruity, clean | dark burgundy-red | Very robust and characteristic of H. sabdariffa, distinctly sour and acidic, astringent with a slight dryness (similar to cranberry, raspberry and rhubarb). Clean with no bitterness and no aftertaste | 2.49 |
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