Ground spices are whole spices milled to a fine powder that releases flavour rapidly but loses aroma faster than whole forms, making particle size, colour and volatile oil content critical quality parameters in trade specifications.
In trade practice
Buyers specify particle size distribution using mesh or micron ranges, and suppliers confirm compliance via sieve analysis at the mill. Colour is measured instrumentally against agreed ASTA or internal standards. Volatile oil content is tested by hydrodistillation, and grinding is typically scheduled close to packing to limit aroma loss. Aflatoxin and microbiological limits must also be met before dispatch.
In a specification
A ground spice specification typically states mesh pass percentage, minimum volatile oil content by hydrodistillation, ASTA colour units and maximum moisture, all referenced against agreed test methods.