not. And many, especially black pepper and
others that take several days to dry in tropical
climates, carry millions of microbes in every
pinch, sometimes including E. coli and
disease-causing species of Salmonella,
Bacillus, and Aspergillus. This is why spices
are often fumigated with various chemicals
(ethylene or propylene oxide in the United
States) or steamed. About 10% of imported
spices are irradiated to eradicate microbes.
Handling and Storing
Herbs and Spices
Preserving Aroma Compounds
The aim in handling herbs and spices is to
retain their characteristic aroma compounds.
The volatility of these compounds means that
they readily evaporate, and their reactive
nature means that they are likely to be altered
if they’re exposed to oxygen and moisture in