Earthroot Spices and Herbs LLP practices a state-of-the art new grinding technology called “Cryogenic” which instantaneously freezes the spices and lock in their natural flavour, aroma and potency.
“Cryogenic” is well-defined as ‘Making Ice Cold’ and is frequently used as a synonym for extreme cold. The cryogenic temperature is defined as -150°C (-238°F) by the National Bureau of Standards (NBS), UK (Kim, 1994) and about range of -160 to -50°C (-256 to -58°F) by (Parker, 1984).
In this technique, liquid nitrogen (LN2) offers the refrigeration, which needed to pre-cool the spices and maintain the desired low temperature by absorbing the heat generated during the grinding operation which will significantly reduce the loss of volatile, essence and potency. The extremely low temperature in the grinder solidifies oils so that the spices become brittle, these crumbles easily permitting grinding to a finer and more consistent size. Cryogenic grinding reduces specific power consumption, particle size, continuous chocking problem of sieves, fire risk and increases the throughput and overall efficiency as compared to that of traditional or ambient grinding systems. This process does not damage or alter the chemical composition of the spices in any way (Singh KK, 1999; Saxena SN, 2015).
Spices processed with Cryo-grinding has better natural colour, as compared to conventional process, this is very much important all spices. Better particle size can be achieved without natural colour change and aroma loss (Saxena SN, 2015).
- Kim, N. a. (1994). Freeze‐cracking in foods as affected by physical properties. Journal of Food Science, 669-674.
- Parker, S. (1984). Dictionary of Science and Engineering. New Yark: McGraw Hill.
- Saxena SN, S. Y. (2015). Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes. J Food Sci Technol, 568–573.
- Sharma, L. K. (2014). Cryogenic grinding technology enhances volatile oil, oleoresin and antioxidant activity of cumin (Cuminum cyminum L.). Int. J. Seed Spices , 68-72.
- Singh KK, G. T. (1999). Studies on cryogenic grinding of cumin seed. J Food Process Eng., 175-190.