NETZSCH Flavor Protection Grinding: Milling of Spices

When processing herbs and spices the highest priority is to preserve their characteristic properties as flavor-, aroma- or color carriers. Some spices already have their characteristic properties when they are freshly-harvested. In this case the natural flavors are completely enclosed by cell walls and to a large extent protected. Other spices develop their characteristic properties after they have been dried and some are processed with the aim of enhancing their desired properties. Essential oils and so-called hot and spicy substances are the main flavor enhancers in spices. They consist of a multitude of different flavors which are generally volatile. With the NETZSCH flavor-protection grinding process these flavors can be preserved to a large extent.