Specific Quality Criteria for Spices
A. Composition FeaturesAs a rule, the quality of a spice is evaluated according to the following criteria:
1. Aroma and Flavour are evaluated by sensory methods and are distinctive for every spice. Different origins of the same spice can lead to a great divergence in their quality.
From a sensory aspect, the characteristic spiciness of a spice in its finished packaging is distinctly preserved up to the expiration date.
2. Appearance is characteristic of all spices.
This should not comprise insect damaged
matter, parts of insects, extraneous parts of plants or other noticeable contamination which go beyond what is technically unavoidable.
3. Concentration of essential oils is normally decisive for determining quality,
although other flavouring imparting matter can also be significant for quality, eg., capsaicin in paprika or piperin in pepper.
The concentration of essential oils in a spice can decrease according to the prevailing conditions at the time of handling and processing, eg. grinding, bagging and storing, as well as, eg., the type of packaging. Simultaneously, the composition of the essential oil can change. The quality of a prepared spice does not allow to assess the original quality of the raw product.
4. The concentration of acid insoluble ash indicates whether the spice has been contaminated or adulterated with mineral matter, such as earth and sand, beyond what is technically unavoidable.
5. The Moisture content in dried spices should not exceed 12 percent in order to prevent deterioration, eg., through mould growth or the reproduction of pests.
