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It contains spices such as garlic, onion and dill. It can be used in white meats, soups, cream dishes, mushroom dishes. When mixed with yogurt.t can also be mixed with yoghurt and seasoned for meat or sauce for chips. It is also suitable for white sauces to be prepared for pastas.



Packaging with 1000 cc pet packaging for use on your shelves or kitchens.
Packaging with 112 cc glass packaging for using on your shelves or kitchens.

| Product Name | Anatolia Seasoning | |||
| Botanical Name | - | |||
| Origin | Turkey | |||
| Ingredients | Garlic, onion, corn flour, sea salt, mint. | |||
| Physical & Chemical Properties | Impurities should not be Moisture max 12% Salt max 6% | |||
| Microbiological Properties | Microorganisms Coagulase Positive Staphylococci B. cereus Salmonella | Sampling Plan n c 5 2 5 2 5 0 | Limits (1) m M 103 104 103 104 0/25 g/mL | Method EN/ISO 6888-1/2 EN/ISO 7932 EN/ISO 6579 |
| Storage Conditions | Keep in a dark, cool and dry place. | |||
| Shelf Life | 2 years | |||
| Types of Packaging | PET jar, glass jar, HDPE vacuum bag, kraft sack, PP sack. | |||
| Allergen Warnings | This product was produced in the same line as celery, mustard, sesame and nuts. |



Products are put in sturdy sacks.
Kraft + HDPE + Kraft + Paper + PP
(if required) sack
Sacks are stacked on wooden / plastic pallets, stretched, strips are made.

All products are purchased with analysis certificate and quality is checked by our Quality Team for compliance with the specification. The products which produce in our factory are sent to the accredited laboratory. Witness samples are taken from each batch. Our company is fully implementing ISO 22000 Food Safety Management System.






All the benches and equipments used are stainless material. High-level hygiene rules apply.
Stony mill, hammer mill, cold press oil machine, sieving machine, semi automatic and fully automatic filling and packing machines



There are no wood materials in our production areas and warehouses
All materials are stainless or food-grade plastic.
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