In the realm of culinary delights, spices stand as the unsung heroes, adding depth, aroma, and flavor to dishes across cultures. Yet, behind their aromatic allure lies a meticulous process crucial for their safety and potency: sterilization and grinding. This often-overlooked stage is the backbone of spice quality, ensuring not only taste but also health benefits.

Sterilization: The Foundation of Safety

Imagine a pinch of vibrant turmeric, a dash of pungent black pepper. These spices, harvested from various corners of the Sri Lanka, consists not just taste but also potential microbial contaminants. Sterilization is the shield against such risks, safeguarding consumers from harmful microorganisms while preserving the spices' intrinsic qualities.

The sterilization process typically involves heat, irradiation, or steam. Heat treatment, commonly used for ground spices, employs high temperatures to eliminate bacteria, molds, and yeasts. Similarly, irradiation employs controlled radiation to eradicate harmful microorganisms without compromising the spices' flavor or nutritional content. But most of the customers prefer Steam sterilization over those since gentler approach, utilizes moist heat to achieve the same objective while preserving the quality and comply with all the consumer regulations in different geographical zones.

Ensuring the purity and safety of spices through steam sterilization is not merely a matter of compliance but a commitment to consumer well-being. In an era where food safety is paramount, this process stands as a testament to the industry's dedication to quality and health.

We, Joint Agri Products Ceylon Pvt Ltd offer commercial steam sterilizing services for local spices exporters to enhance the quality of their spices and herbs through batch type steam sterilization. Since we hold the technology of saturated steam sterilization, we are competent to sterilize different forms of spices and herbs as whole /seed, TBC (tea bag cut), powder, leaves, stick types. Other than those we are experienced of sterilizing root or fruit powders; cassava powders, Banana powder

Our steam sterilization plant is operated under a food safety system certified for FSSC 22000 V5.1 assuring the quality and the safety of the product. Also, we are certified for many other important certifications such that

• EU Organic
• NOP/USDA
• JAS Organic
• Naturland
• Bio Suisse
• Demeter
• Fair Trade USA
• Fair Trade FLO
• Kosher

Moreover our batch type saturated steam sterilizing machine is validated and certified by “ Novolyze -France “ laboratory for effective microbial reductions. Since we operate an internal micro laboratory, every order is guaranteed with microbial analysis.

Since we are offering all the facilities under one roof, our local customer can get the facilities of

• Delivery
• Packing and labeling services

Grinding: Unlocking Flavor

Just before steam sterilized, spices embark on the next stage of their journey: grinding. This transformative process not only enhances the aroma and flavor but also unlocks the full potential of the spices' nutritional benefits.

Grinding breaks down spices into fine particles, amplifying their surface area and releasing essential oils and volatile compounds. This release intensifies the spices' aroma and flavor, elevating dishes from ordinary to extraordinary. Whether it's the earthy warmth of cinnamon or the citrusy zest of lemongrass, grinding unlocks a symphony of flavors, enriching culinary experiences worldwide.

Moreover, grinding plays a pivotal role in enhancing the bioavailability of spices' nutrients. By breaking down the cell walls, grinding increases the digestibility and absorption of essential vitamins, minerals, and antioxidants present in spices. Thus, not only do ground spices tantalize the taste buds, but they also nourish the body, promoting overall well-being.

In the modern era, the art of spice steam sterilization and grinding has evolved, blending traditional techniques with cutting-edge technology. From traditional stone mills to advanced machinery, the goal remains the same: to preserve the integrity of spices while enhancing their sensory and nutritional attributes.

We, Joint Agri Products Ceylon Pvt Ltd offer commercial grinding facilities for local spice exporters offering TBC (tea bag cut) requirements as well as fine grinding facilities range from USA #20 to #100 mesh for local exporters.

However, amidst this evolution, one thing remains constant—the reverence for spices as cultural treasures. Whether it's the fiery curries of India, the aromatic tagines of Morocco, or the zesty salsas of Mexico, spices serve as cultural ambassadors, weaving stories of tradition and flavor with every sprinkle and pinch.

• For more details
• Commercial Steam Sterilizing
• Joint Agri Products Ceylon Pvt Ltd ,
• No 22/2 , Nadungamuwa ,Weliweriya
• services@japc.lk / 0775 716 570
• www.japc.lk

Apart from the supportive services provided by Joint Agri Products Ceylon Pvt Ltd finally yet importantly we are willing to bring in to the attention on an issue regarding our Ceylon cinnamon products especially the quills exported to the USA. There has been increased scrutiny from the US FDA regarding cinnamon products being imported during the last few months. This decision follows a lead (Pb) contamination incident involving another cinnamon product in the USA. As a result, we have identified a significant risk concerning Ceylon cinnamon consignments exported to the USA. Instances of inspections, detention, refusal, or rejection have become more frequent.

Most vulnerable product at present is identified as cinnamon sticks/quills because the nature of the Ceylon cinnamon quills compared to cassia (Cinnamomum cassia), the Ceylon cinnamon quill is a bit tricky product as the quills are made of rolling dried peeled bark and filling cinnamon quillings inside the pipe like structure. Probably the moisture content of inner fillers may be higher which varies around 18%. Due to the high moisture inside the quill, a favorable condition for mold growth may occurred. And the layered product triggers the chances of surviving insect eggs inside the quills. But the cassia is a single-layer product having a thicker nature than the Ceylon cinnamon quills.

Moreover, as we are evident cinnamon quills coming from Madagascar and Tanzania consisting with two- three layers without inner fillings similar to Cassia. Therefore, we compel to see the possibility of processing cinnamon with two-three layers and dry the product to a moisture level of approximately 10% to avoid mold formation in order to compete and retain our high value niche market of USA.