Stearic acid Content of Seasonings and Spices
(Initial C)
235 mg
(per 5 g edible portion)
Cayenne pepper oil
11 mg
(per 100 g edible portion)
Chicken bone stock
32 mg
(per 5 g edible portion)
Consomme, cube
3 mg
(per 2 g edible portion)
Curry powder
14250 mg
(per 250 g edible portion)
Curry roux
