Tag: Spice processing

Originally used in traditional medicine over 4,000 years ago in India, the brilliant golden spice known as turmeric powder is made from the rhizome of the *Curcuma longa* plant. This unassuming root, a relative of ginger, undergoes a simple yet transformative process to become the earthy, slightly bitter powder found in kitchens and apothecaries worldwide.

According to reports by the FDA and Consumer Reports, elevated levels of lead have been detected in various ground cinnamon products and spice blends, prompting widespread recalls. Understanding how is lead getting in cinnamon is crucial for protecting consumer health, as this toxic heavy metal can enter the food supply through multiple pathways.

According to the Food and Agriculture Organization (FAO), paprika extract used for coloring contains very low levels of capsaicin, in contrast to the full-flavored oleoresin used as a flavoring agent. This fundamental difference between paprika extract and paprika oleoresin impacts everything from their flavor profile to their application in food manufacturing and beyond.

Approximately 877 million pounds of spices are used annually in the US, with a significant portion being processed spices. This comprehensive guide explores what are processed spices, detailing the manufacturing steps involved and how to identify high-quality products.

According to agricultural data, there are currently no genetically modified (GMO) peppercorns available commercially. This fact addresses a common culinary question: **Is white pepper genetically modified?** The answer lies not in a lab, but in a traditional, natural process that creates this popular spice.