90 Handbook of herbs and spices
Cinnamon
Cinnamon is prepared from removing the inner and outer bark. The inner bark curls
naturally into quills, which are joined to increase their length, and filled with smaller
quills and pieces to make a near solid cylinder. First-quality quills are smooth, uniform
yellowish brown. Smaller quills, bark pieces are sold separately and a proportion
chopped or ground for local sale or distillation. Cinnamon quills should be stored in
sacks, and highest quality bark is wrapped in new sacking or corrugated cartons.
Quills are pressed into cylindrical bales of 100–107 cm, weighing 45–50 kg for
shipment. Bark is packaged into individual containers that are based on individual
recognized standards.
Turmeric
Turmeric is a plant of the Zingiberaceae family. The rhizome of this plant when dried
and ground provides a yellow and flavourful powder, used for centuries as a natural
colouring agent in food, cosmetics and textiles, and as a flavouring agent. Turmeric
is usually dried by sun drying or artificial drying and is then ground into a powder to
be predominantly used as a colouring.
Cumin
The current method of grinding spices including cumin involves the use of a grinder
that subjects the spices to elevated heat levels. Grinding cumin at chilled temperatures
increases volatile oils and improves the fineness of the particles and sensory qualities.
Aluminium and polyethelene pouches and a storage condition of 37 ∞C and 70%
relative humidity are an ideal storage condition.
Nutmeg
Following collection the seed (nut) with surrounding aril is separated from the fruit
and the aril (mace) is detached. After drying, nuts are shelled and become the spice
nutmeg. Nutmeg trees produce three main products including nutmeg and mace used
directly as spice, nutmeg and mace oils and oleoresins used as spice and flavourings
and leaf oil and other derivatives. Nutmeg and mace are the most important domestic
products but oils and oleoresins have becomes more common within industrial
applications.
Nutmeg and mace should not be ground until required as the organoleptic qualities
rapidly deteriorate, mainly through loss of volatile oils. Incorrectly stored nutmeg oil
may also undergo significant composition changes if exposed to a high ambient
temperature. Unprotected powders and oil can absorb unpleasant odours. Powders,
oils and oleoresins should be stored in full, sealed, preferably opaque glass containers
until required. Nutmeg is sold as whole nutmeg in importing countries and is further
ground to a distinct mesh size for spice powders. The whole nutmeg is packaged in
bags while the nutmeg spice can be sold in a range of packaging but most commonly
glass or high-barrier plastic packaging film to protect the quality of the product.
Mustard
Mustard produces seed, the most important product, and has an oil content of 30%.
It is critical during drying and storage that the seed is not overheated as this can cause
rancidity and loss of quality. The seed received at storage has a moisture content of
10% and 25% from standing crops and between 10% and 15% from windrowed.
Clean and dry seeds store well due to the hard outer surface, but appropriate packaging