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Black Pepper
(Black Pepper)

Assay:
Piperine > 20 % - 40 %



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Capsicum
(Capsicum)

Assay:
Capsaicin > 6 % - 40 %



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Cardamom
(Cardamom)

Assay:
VOC > 20 % - 60 %



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Celery Seed
(Celery Seed)

Assay:
VOC > 10 % - 20 %



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Coriander
(Coriander)

Assay:
VOC > 1.5 %



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Cumin Seed
(Cumin Seed)

Assay:
VOC > 10 % - 30 %



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Fennel
(Fennel)

Assay:
VOC > 5 %



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Ginger
(Ginger)

Assay:
VOC > 20 % - 40 %



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Nutmeg
(Nutmeg)

Assay:
VOC > 10 % - 60 %



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Rosemary
(Rosemary)

Assay:
Carnosic Acid > 10 % - 20 %



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Turmeric
(Turmeric)

Assay:
Curcumin > 10 % - 40 %



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