Calendula
Nutrition Facts
| Per 2 g | Amount |
|---|---|
| Energy | 6 kcal |
| Carbohydrates | 1.3 g |
| Fiber | 0.9 g |
| Protein | 0.1 g |
| Fat | 0.1 g |
Product Specifications
| Botanical Name | Calendula officinalis |
| Family | Asteraceae |
| Part Used | Flower petals |
| Origin | Egypt |
| Harvest Season | April–July |
| Cut Type | Whole Petals, Crushed |
| Granulometry | Whole petals 1–3 cm; crushed 1–5 mm |
| Moisture | ≤ 12% |
| Volatile Oil (EO) | ≥ 0.3% (faradiol esters, flavonoids) |
| Color / Aroma | Bright yellow to orange petals; mild herbal aroma |
| Allergens | None |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 18–24 months |
| Storage | Store sealed in a cool, dry place (≤ 25°C), protected from direct light |
| Packaging | 50g/100g/200g pouches; bulk cartons |
Trade & Export Information
| HS Code | 121190 |
| Variety | Egyptian Calendula |
| Sizes | Whole petals; crushed |
| Packaging | 5–10 Kg Cartons / Consumer packs |
| Availability | Seasonal harvest; available year-round dried |
| Shipping | Air/Sea Shipment |
How to Use
Herbal teas, ointments, skin care, culinary decoration.
Storage & Safety
Culinary & cosmetic use; avoid if allergic to Asteraceae.