Archive
herbs-spices-processing
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Spice Sterilization
Spice sterilization reduces the naturally high microbial load carried by dried herbs and spices. Accepted methods include steam treatment and irradiation, while…
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Steam Sterilization
Steam sterilization treats spices with saturated steam under controlled pressure, temperature and time to reduce bacteria, yeasts and moulds. It is the…
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Spice Irradiation
Spice irradiation uses ionising radiation to decontaminate dried herbs and spices and is permitted in the EU for this category. Irradiated products…
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Essential Oil
Essential oil is the volatile aromatic fraction of a herb or spice, usually obtained by steam distillation. It is used as a…
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Oleoresin
Oleoresin is the solvent-extracted concentrate of a spice containing both volatile aroma compounds and non-volatile components such as pungency principles and pigments.…
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Spice Blending
Spice blending mixes individual herbs and spices into defined recipes for retail or industrial use. Homogeneity, matched particle sizes, accurate dosing of…
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Spice Moisture
Spice moisture is the water content of dried herbs and spices, generally required to be below 10–12 percent. It determines microbial stability,…
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Spice Adulteration
Spice adulteration is the fraudulent addition of foreign matter, exhausted plant material, fillers or unauthorised dyes to increase weight or imitate quality.…
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Volatile Oil Content
Volatile oil content measures the essential oil present in a herb or spice, expressed as millilitres per 100 grams by steam distillation.…
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Herb Harvesting
Herb harvesting cuts aromatic plants at the growth stage when essential oil content is highest, usually just before or during flowering. Time…