Introduction to Spices

Because of their physical characters, few spices can be incorporated directly into food products most require further processing. Of the several processes used, particle size reduction or milling is most widely used. The degree of fineness of the processed spice is determined by its ultimate use (e.g., distillation, extraction, blended seasonings). 

It is well recognized that the process of milling spices can directly affect the quality and keeping properties of the resulting material in the following ways  

By exposing the material to excessively high tanperatures during the actual grinding process 

By exposing the volatile oil in the ruptured cellular tissues to loss by evaporation and/or oxidative change 

By altering the physical character of the prodnct (e.g., creating a pasty mass instead of a free-running powder as occnrs with nnimeg and mace), thereby influencing its subsequent shelf life and valne as a flavoring material. 

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