Pentadecanoic acid Content of Seasonings and Spices
(Initial C)
0 mg
(per 5 g edible portion)
Cayenne pepper oil
Tr
(per 100 g edible portion)
Chicken bone stock
-
(per 5 g edible portion)
Consomme, cube
-
(per 2 g edible portion)
Curry powder
175 mg
(per 250 g edible portion)
Curry roux
