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Processing
Fresh herbs&spices are processed for
various usage. One major reason for processing fresh herbs&spices
is for storage and convenience. Proper storage practices after
each harvest is essential in maintaining the quality of the
final products. Drying herbs&spices could prolong the
shelf life. However, dried herbs&spices also require a
proper storage environment, for a prolonged shelf life. Ground
dried herbs&spices could remain fresh, under an ideal
condition, up until 3 to 4 years.
1. Sifting and Filtering Process -
This initial step will prepare the herbs & spices
plants for drying.
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Sort out any foreign substances,
such as pebbles, sand, or soil, from the plant. |
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Refine each part of the
plant by trimming fibrous roots, de-skinning, and chopping
up some over-sized parts, for quicker drying. |
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Separate the rotten or infected parts from
clean parts. |
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Rinse away any dirt or
substances that may be accidentally attached to plant
parts during the harvest |
2. Drying Process - If not used
fresh, herbs & spices will undergo the drying process
for longer storage. Molds and fungi could form, if too much
humidity is allowed. Normally, herbs & spices are either
air-dried or oven-dried until the humidity remains 13% or
less.
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The container used in
drying should be transparent and clean, with a lid. |
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For air-drying, the container
must be placed on an elevated platform, under a plastic
roof, and away from any sunlight. |
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For oven-drying, each
part of the plant will require a different degree of heat:
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| Flowers, Leaves, Whole plant : |
45 - 55 ° C
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Roots, Root branches, skins :
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55 - 65 ° C
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Fruit :
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65 - 80 ° C
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Herbs & spices with fragrant oil
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40 - 45 ° C
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3. Grinding Process - Dried herbs&spices could
also be processed into seasonings.
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Dried herbs&spices will
be processed in a grinding machine. |
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During the grinding process, manufactuers
must pay special attention to the humidity and temperature
of the environment. High temperature may cause a humid
environment where the grinding process could turn inefficient,
and therefore, produce low yield. |
4. Dried Herbs & Spices Storage - After the drying
process, herbs & spices must be kept away from insects,
molds, and fungi.
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The storage area should be clean,
cool, and properly ventilated, away from sunlight. |
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Storage container should be tightly sealed
with a cover or a lid. A glass bottle with a screwed top
is an ideal storage container. |
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The storage period should not exceed 1 year.
After 1 year, herbs & spices may lose the original
amount of nutrition. |
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The storage container should be properly
labeled. |
Source: Ministry of Agriculture and Co-operatives.
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