• Introduction

• Classification of Spices

• Storage of Spices

• Packaging for Spices

• The term Spices is applied for………

A natural plant or vegetable products or mixture thereof, in whole or ground form, as are used for imparting flavor, aroma and pungency to the food and as well for seasoning of them. (ISO)

• Spices make the food palatable by imparting the flavor to the food

• Spices are characterized by the ‘Character Impact Compound’

• CIC makes the impression of Spice

• Applied properties of Spices

• Major Spices

a. Pepperb. Cardamomc. Gingerd. Turmerice. Chilly

• Minor Spices

a. Corianderb. Cuminc. Fenugreekd. Fennele. Saffron

Based upon Contribution to world trade of Spices in terms of their export

• Dry spices are not normally subject to Spoilage but can get loaded with high mold spores

• However, the losses of flavoring constituents deteriorates the Flavor Profile

• Losses of the flavoring constituents can be minimized by

Processing of Spices By providing or modifying packaging conditions

Spices

Pungent Spices

Aromatic Fruits

Aromatic Bark

Phenolic Spices

Colored Spices

OleoresinEssential

oil

GroundSpices

Spices

Encapsulated oleoresin

Ability to protect the contents from spoilage and spillage

• Should offer protection against physio-chemical and microbiological spoilage w.r.t. storage condition

• Prevent the loss of volatile oils and also prevent the pick of foreign odor…i.e. off odor

• Prevent insect and fungal infestation and protect from other biological contamination and damage

• Assist in selling by suitable attractive outer graphics and should also conform to the food laws of the importing and exporting countries

• Should be economical and easily available

• Spice products are fumigated and are packed immediately

• Flexible packaging materials have varying degree of insect resistance

• Laminates based on foil or PET with PE is fairly insect proof.

• Metallised PET or PE and foil based laminates offer better resistance to insects compared to others.

• Inclusion of duplex board carton to unit packs

• The flavor is protected by outer natural coating and losses during storage are negligible

Gunny bags Polyethylene lined gunny bags

HDPE woven sacks PE lined plywood boxes Multi-wall paper bags Cotton bags lined with suitable polymeric materials

In case of whole dry chillies, due to the low bulk density, package becomes voluminous and suitable method has to developed to compress the chillies to reduce its bulk density.

Moisture content of 10% and pressure of 2.5 kg/ sq. cm was found optimum and it reduced the volume by 78% of its original value. Compressed packages of 10kg and 25kg are packed in PE bags.

Materials Used Desired Properties Disadvantages

Polyethylene (LDPE & HDPE), polypropylene

Retards ingress of water vapour

Printing gets disfigured and smudged

Offers inadequate protection against volatile oils

Cellophane or polyester Less permeability for organic volatile oils

Poor moisture barrier property

Laminates – cellophane/PE or PP, Glassine/PE or PP

Retain the volatile oil

Provide adequate

moisture

Under the conditions of high temperature and relative humidity these characteristics are lost

Metallised polyester/ PE or PP, Paper/ foil/ poly laminate, PET/met PET/ PE or PP

Good barrier against he loss of volatile oil and ingress of moisture, provides a shelf life of about 1 year

Delamination at high temperature

• Tightly closed glass

• Pure aluminum

• Suitable tinplate containers or food grade high density polyethylene containers.

• Essential oils are packed in epoxy coated aluminum narrow mouthed

bottle • PET and Colored PET

• Nylon and polyester based films

• Special foil laminates in combination with cellophane, PE, PET, Multilayered co-extruded nylon based films

• Films based on ethylene vinyl alcohol and PVDC coated BOPP with their very good aroma barrier property are also used