Herb cutting is the mechanical reduction of dried herbs to defined particle sizes, ranging from whole leaf to cut, rubbed or fine-flake grades, ensuring uniformity of appearance and consistent flavour release in end-use applications.
In trade practice
After drying, herbs pass through cutting or grinding equipment and are then sieved to remove dust fractions and oversize pieces. Buyers specify the target grade, often referencing mesh size or a named commercial grade such as cut and sifted. A frequent quality issue is excessive dust, which indicates over-milling and leads to flavour loss. Essential oil content is tested after cutting to confirm that volatile compounds have not been degraded by heat or friction.
In a specification
Contracts typically define herb cutting grade by particle size range, dust content limit and the sieve mesh used to verify conformance.