|Capacity||10000kg per Batch|
Preferred Buyer From
|Location||India, Benin, Egypt, South Africa, Argentina, Brazil, Canada, Mexico, United States, Afghanistan, Bahrain, Bangladesh, China, Hong Kong, India, Indonesia, Iran (Islamic Republic of), Iraq, Israel, Japan, Jordan, Kuwait, Malaysia, Nepal, Oman, Pakistan, Philippines, Saudi Arabia, Singapore, Korea, Republic of, Sri Lanka, Syrian Arab Republic, Taiwan, Thailand, Turkey, United Arab Emirates, Viet Nam, Yemen, France, Germany, Greece, Italy, Netherlands, Poland, Romania, Russian Federation, Spain, Ukraine, United Kingdom, Australia, New Zealand|
A spice is a seed, fruit, root, bark or other plant substance primarily used for flavouring, colouring and preserving food. Spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production or as a vegetable. Some spices grow inthe wild and very good source offood preservative especially forindustrially processed food. As medicine or food, the importance of spices cannot be overemphasized. There are a few basic spices in Indian cuisine that go into most dishes. There are hundreds of spices around the world but probably 50-60 are commonly used in different countries. Their original use is flavouring agent which have antimicrobial properties by keeping the food fresh forlonger durations.
Properties and benefits of Spices
Anise is a powerful spice which has antioxidant capabilities, as well as a stomachic, anti- spasmodic, carminative, antiseptic, digestive, expectorant, and stimulant properties. it is a great source of vitamins and minerals like iron, potassium, copper, and manganese, and helps to increase the circulation and oxygenation of body parts while boosting the immune system and improving the quality of your skin. Bay leaf is avery popularspicethroughoutthe world and is praised for its ability to prevent cancer, boost immunity, reduce neural tube defects, protect oral health, improve health and beauty of your hair and skin, improve nervous system function, regulate body metabolism, and prevent blood-related conditions like anemia. Perhaps one of the most common spices in the world, black pepper is important due to its ability to reduce inflammation and excess gas, optimize gastrointestinal action, regulate enzymatic reactions, control heart rate and blood pressure, and prevent cancer due to its antioxidant capabilities. Cloves have a very strong taste and are antioxidant, antiseptic, anesthetic, anti-inflammatory, and rubefacient in nature. They also contain a number of valuable organic compounds and volatile oils that are good at protecting against cancer, managing heart rate, balancing bodily fluids, improving digestion, increasing oral health, eliminate premature aging, and strengthen the membranes throughout the body. Nutmeg is a great source of antioxidants, vitamins, and minerals necessary for human health. It can fight fungal infections, work as an aphrodisiac, improve digestion, reduce excess gas, improve hair and skin health, prevent macular degeneration, and reduce the chances of developing various forms of cancer. Ginger and turmeric together were found to hinderthe growth and development of cancerous tissues in the body.
Steps of Dehydration
Every spice varies in its colour, texture. aroma and property. Whileturmeric and ginger is a bit larger and irregular in shape, clove, cumin, nut meg, star anise are a relatively smaller. The drying process is all the same for all spices. The spices is collected from the plantations, washed gently in orderto prevent dirt and insects, drained forawhile andthen inputted directly into the drying chamber. There is a difference in mesh used in the chamberfor drying spices. Small spices like clove, nutmeg, cumin can be dried in the chamber that have meshes with small space in between, while forginger and turmeric the space of the mesh is not considered. Every spice can be dried in MEDIATOR PLUS 1T2:5 with a time period of 24 to 30 hours. The time varies for different spices. A flavour lock technology is used in MEDIATOR PLUS 1T2:5 in orderto preserve the spice without losing its natural colour, aroma, smell and taste. The capacity of MEDIATOR PLUS 1T2:5 varies from 100kg input capacity to a range of 10000kg per batch.