Spices and Condiments (1+1)

Sweating or fermentation

 
• The killed beans are then subjected to sweating. This results in a rise in the temperature of the killed beans, which promotes the desired enzymatic reactions and hastens the drying period to prevent harmful fermentations. The sweating operation is carried out for two days, depending on the weather conditions. In warm weather, the pods are spread over blankets and exposed to the sun. During mid-day the blanket is folded over and bundled and left in the open for the rest of the day. They are wrapped in blankets in the night to maintain continuous fermentation and sweating. The pods should be wrapped in blankets when they are hot to touch. This process is repeated for 7-12 days till they become dark brown in colour, soft and flexible.