Spices and Condiments (1+1)

Need for value-added products

• Ground spices have a limited shelf-life and the flavour loss/ modification is considerable during grinding/storage. They are of poor hygienic quality and hence find restricted use in processed foods.
• Dispersed spices are prepared by blending spice oils and oleoresins with carriers like dextrose, salt, rusk, etc. They tend to lose flavour during storage due to the large internal surface area on which the aromatic components are spread.
• The characteristic flavour (fresh)/aroma is absent in dried/ dehydrated spices like ginger, green chilli, garlic, curry leaf, etc.
• Spice oils do possess good flavour but are often incomplete and unbalanced. Some flavour components are readily oxidised. They are quite concentrated and hence difficult to disperse in product mixes.
• Spice oleoresins represent the total flavour profile of the spice being concentrated (10-50 times the spice). They are viscous and difficult to incorporate in to the end product. Solvent residues (high boiling fractions) contribute to off-odours and off-flavours. Doubts have also been raised regarding the safety-in-use of residual organic solvents in spice extractives.
• Processing steps like ultra-high temperature and microwave demand stable flavours.
• The growing demand for convenience foods needs suitable stable flavouring materials.
• Better flavour quality can be obtained by suitable blending of naturals and synthetics.

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