Our Science
Fumigants leave residues. High heat alone scorches colour and burns off volatile oils. Our steam sterilization line is tuned to reduce microbial load while keeping the product recognisably itself—in colour, aroma and composition.
Why Steam Sterilization?
Saturated steam under pressure penetrates evenly, bringing total viable count and pathogens down to meet international food-safety benchmarks.
Short, controlled exposure protects colour, volatile oils and particle integrity—so ground and whole spices keep their true character.
No ethylene oxide, no methyl bromide, no fumigant residue to test for or explain to your customers.
Because the process is validated and repeatable, batch-to-batch variation stays within a tight band.
Our Process
Incoming lots are sampled and checked against moisture, purity and physical spec before they're accepted into the process.
Cleaning removes dust and foreign matter; material destined for TBC or powder form is sized to order.
Product moves through the steam chamber at a controlled temperature, pressure and exposure time specific to that item.
Moisture picked up during sterilization is brought back down to safe storage levels.
Finished goods are tested and compared against the agreed specification before release.
Packed to order—bulk export or customised retail formats—and dispatched on schedule.
Sustainable By Design
Steam sterilization uses water and controlled heat rather than chemical fumigants, which means no residue testing headaches, no restricted-substance declarations, and less environmental burden per tonne processed. It is also easier to validate and repeat consistently than fumigation cycles—which is what lets us hold a tight specification, shipment after shipment.
Ask About Validation Documents