Piper nigrum Extract
| Product Name | Kutki Dry Extract | Botanical Name | Picrorrhiza Kurroa |
| Active content | Bitter | Country of Origin | India |
| Types of Extraction | Hydro Alcoholic | Part Used | Roots |
| ANALYSIS | SPECIFICATION | TEST METHODS |
| Assay : Bitter | 5% | Gravimetry |
| Chemical Physical Control | ||
| Characters/Appearance | Powder | Visual |
| Color | Brown | Visual |
| Odor | Characteristic | Organoleptic |
| Taste | Astringent | Olfactory |
| Mesh Size/Sieve Analysis | NLT100%Through 40 mesh | 40 Mesh Screen |
| Loss on drying | NMT 5.0% | 1g/105℃/2hrs |
| Heavy Metals | NMT20ppm | ICP-MS |
| Arsenic (As) | NMT1ppm | ICP-MS |
| Lead (Pb) | NMT 1ppm | ICP-MS |
| Mercury(Hg) | NMT 1ppm | ICP-MS |
| Cadmium(Cd) | NMT 1PPM | ICP-MS |
| Microbiology Control | ||
| Total Plate Count | NMT 5,000cfu/g | USP |
| Total Yeast & Mold | NMT100cfu/g | USP |
| E.Coli. | Negative | AOAC |
| Salmonella | Negative | USP |
| Staphylococcus | Negative | USP |
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