Herbs, Spices & Aromatics

1 . Evolution of Herb, Spice & Aromatic Consumption

Turmeric, ginger, cinnamon, basil, thyme, oregano, cumin… herbs, spices, and aromatics are essential ingredients in the food, cosmetic, and nutraceutical industries. Driven by the growing interest in international cuisine, natural medicine, and organic products, their markets are experiencing sustained growth worldwide.

Mostly imported from tropical or subtropical regions, these products are among the most exposed to microbiological contamination throughout their supply chain.

2 . What are the microbiological risks?

Dried herbs, spices, and aromatics are among the raw materials most frequently contaminated by pathogenic microorganisms: bacteria (salmonella, E. coli, Listeria), molds, and yeasts. Harvested under varying climatic and sanitary conditions, and dried and packaged in environments that are sometimes poorly controlled, they can carry high microbiological loads upon arrival in Europe.

This contamination can occur at any stage: harvesting, drying, storage, transport, and packaging. A non-compliant batch exposes the operator to costly product recalls, import refusals, and regulatory penalties.

3 . What treatment is used?

Saturated steam pasteurization under vacuum is the standard treatment for herbs, spices, and aromatics. This process works by controlling three factors: temperature, time, and pressure, to effectively eliminate pathogens while preserving essential oils, aromas, active ingredients, and organic certifications—characteristics that are particularly valued in this category of ingredients.

The parameters are custom-defined according to the nature of the product, its initial moisture content, and the microbiological thresholds to be met. Our experts will work with you to determine the protocol best suited to your situation.

Varieties of herbs, spices & aromatics treated by Steripure

Thyme - saffron - paprika - oregano - wild garlic - bay leaf - cinnamon - turmeric - caraway - curry - ajinomoto curry blend - herbes de provence - coriander - chili pepper - rosemary - four-spice blend - mint - moroccan spice blend - thai spice blend - epicemix blend - garam masala blend - tarragon - ginger - bouquet garni - parsley - savory - colombo blend - avocado blend - couscous blend - grilling blend - speculoos blend - five-flavor blend - sage - cumin - fennel - basil - pimentón de la vera - nutmeg - star anise - mayonnaise spices - annatto - cayenne pepper - clove

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The advantages of pasteurization for herbs, spices & aromatics

Steripure technology offers several Key advantages for this product family:

  • Reduced microbial load
  • Preserves product crispness
  • Elimination of insects
  • Consistent treatment across all batches