Spice Processing (Practical Action

Technical Brief)
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 1 Introduction
 2 Correct harvesting time
 3 Cleaning
 4 Drying
 5 Grading
 6 Grinding
 7 Packaging
 8 Equipment suppliers
 9 References and further
reading

Introductioneditedit source
The processing and trade of spices has always been an important industry. The spice trade still
has a significant impact on the economy of many countries eg Grenada, Sri Lanka and
Indonesia. Small-scale processing of spices can be economically and socially successful.

Correct harvesting timeeditedit source

Cleaningeditedit source
The crop should be cleaned before processing. The first stage is to remove dust and dirt using a
winnowing basket. This can be made locally from bamboo, palm or other leaves. Someone used
to this work can remove the dust, dirt and stones quickly and efficiently (eg they could clean
100kg of pepper in an eight-hour day). Small machines are available for cleaning but they are
rarely cost effective.
After winnowing the crop needs to be washed in water, all that is needed is two or three 15 litre
buckets. For larger quantities a 1m³ sink/basin with a plug hole needs to be constructed. This can
be made out of concrete. However, the water must be changed regularly to prevent
recontamination of spices by dirty water. Only potable water should be used.

Dryingeditedit source
This is by far the most important stage in the process to ensure good quality spices. Inadequately
dried produce will lead to mould growth. The sale value of mouldy spices can be less than 50%
of the normal value. In addition the growth of food poisoning bacteria on some spices is a real
danger if proper washing and drying is not carried out.

Drying during the dry season

During the dry season, sun drying is usually adequate to dry the produce. The simplest and
cheapest method is to lay the produce on mats in the sun. However, there are problems
associated with this method. Dust and dirt are blown onto the crop and unexpected rainstorms
can re- wet the crop.

Figure 1: Cabinet solar dryer

A solar dryer avoids these problems. The simplest type is the cabinet solar dryer, see Figure 1,
which can be constructed out of locally available materials (eg bamboo, coir fibre or nylon
weave).

For larger units (over 30kg/day) an ‘Exell Solar Dryer' could be used, see Figure 2. However, the
construction costs are greater and a full financial evaluation should therefore be made to ensure
that a higher income from better quality spices can justify the additional expense.

Figure 2: Excell solar dryer

Drying during the wet season

During the wet season or times of high humidity, which often coincides with the harvest of the
spices, a solar dryer or sun drying cannot be used effectively. An artificial dryer that uses a
cheap energy sourceis necessary. This may be a wood or husk burning dryer or a combined
wood burning and solar dryer. Figures 3-6 show a combined wood burning and solar drier which
is based on the McDowell Dryer and has been used in Sri Lanka.
Figure 3: Combined dryer showing solar upper section

Figure 4: Wood burning section

Figure 5: Showing the food trays

Figure 6: The main body of the dryer

The crop should not be overheated (eg the maximum air temperature for drying pepper and
cardamom is 50ºC). Neither should it be overdried (the final moisture contents for various spices
are shown in Table 1).

Spice Maximum final moisture content % (wet basis)

Nutmeg, cloves 8.0

Turmeric, coriander 9.0

Cinnamon 11.0

Pepper, pimento, chillies,

Cardamon 13.0

Table 1: Spice moisture content

The drying of certain spices requires special conditions. For example, cardamom has to be dried
in the dark so that the green colour is retained.

Gradingeditedit source
Spices can be graded by size, density, colour, shape and flavour. Machines are available for
larger scale production units.

Grindingeditedit source
Grinding may also add value but must be done carefully as there are difficulties. A whole, intact
product can be easily assessed for quality whereas a ground product is more difficult. There is a
market resistance to ground spices due to fear of adulteration or the use of low quality spices.
This can only be overcome by producing a consistently high quality product and gaining the
confidence of customers.

For small-scale production (up to 100kg/day) manual grinders are adequate. Small Chinese or
Indian models designed for domestic spice grinding are suitable. A treadle or bicycle could be
attached to make the work easier.

For larger scale production a small, powered grinding mill is needed and models are available
that can grind 25kg/hour. A grinding mill needs to be placed in a separate and well ventilated
room because of the dust. Great care is needed to ensure uniform sized pieces/powders after
grinding and also to prevent heating of spices during grinding.

[1]

Sifter International manufactures Industrial ACM Spice Grinding Machinery. ACM grinder works
in way that the characteristic flavor aroma and color of spices are same due to steam volatile
essential or volatile oils and organic solvent soluble oleoresins, which is the strength of the
spices. These volatile substances start evaporating at a temperature above 30°C. In ordinary
Hammer Mill, Beater type Pulverizer is used in which temperature of the product goes up to
80°C, which affects quality of the spices. In addition to this additional cooling is required before
packaging of the final products. Sifter International ACM Spice Grinding Machinery has got
solution to this problem in our ACM series Micro Pulverizer (Cryogenic Grinding) and perfect
technology for grinding of spices. ACM Spice Grinder will produce the exact desired finished size
while preserving aroma and volatile oil qualities.