Salep is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in places that were formerly part of the Ottoman Empire like syria and palestine where it is a traditional winter beverage.
| Analysis | Specification | Result |
| Physical Description | ||
| Appearance | Brown yellow powder | Brown yellow powder |
| Odor | Characteristic | Characteristic |
| Chemical Tests | ||
| Extract ratio | 10:01 | 10:01 |
| Loss on drying | 10.0% Max | <10.0% |
| Residue on Ignition | 10.0% Max | <10.0% |
| Heavy Metals | ||
| As | 2.0ppm Max | <2.0ppm |
| Pb | 2.0ppm Max | <2.0ppm |
| Microbiology Control | ||
| Total plate count | 10,000cfu/g Max | <10,000cfu/g |
| Yeast & Mold | 1000cfu/g Max | <1000cfu/g |
| E. Coli | Negative | Negative |
| Salmonella | Negative | Negative |
| Carrier | Corn dextrin | |
| Conclusion | Complies with the standards. | |