Archive
herbs-spices-processing
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ASTA Colour Value
The ASTA colour value quantifies the colour intensity of paprika by spectrophotometric measurement of its carotenoid pigments. Higher values indicate a deeper…
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Herb Washing
Herb washing rinses freshly cut herbs with clean water to remove soil, dust, insects and field contaminants. It must be quick and…
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Scoville Heat Units
Scoville heat units measure the pungency of chillies and pepper products based on their capsaicinoid content, now determined by HPLC rather than…
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Freeze-Dried Herbs
Freeze-dried herbs are dried by sublimating frozen water under vacuum, which preserves cell structure, colour and aroma far better than convective drying.…
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Herb Cutting
Herb cutting reduces dried herbs to defined particle sizes, from whole leaf through cut and rubbed grades to fine flakes. Cut size…
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Ground Spices
Ground spices are milled to a powder that releases flavour quickly but loses aroma faster than whole spices. For this reason grinding…
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Spice Grinding
Spice grinding mills whole spices into powder using hammer, pin or plate mills fitted with sieves of the required mesh. Mill speed,…