SPICES PROCESSING

India produces a wide range of spices. Spices - valued exclusively for their aroma and flavour. Flavour
still constitutes the major attraction for spices. Spices are integral part of Indian food (India has come to
be known as land of spices) both as a component of daily food items as well as part of pickles, sauces &
chutneys etc. With changing of life style and especially with changes of food habits and increase of
income level, the use of powdered spices has increased.
Spices play an important role in enhancing the flavour and taste of the processed foods. They are also
used in medicine because of their carminative stimulating and digestive properties. India produces almost
all the known spices and is the largest exporter of this commodity. Although spices are traded chiefly in
an unprocessed form, a small yet significant quantity enters international trade as spice powders. Curry
powder is the foremost of those blends or mixes and sometimes consists of 20 or more spices designed to
impact the characteristic flavour of an Indian curry which is appreciated all over the world. Apart from
the overseas market, processed curry powder is becoming popular in the internal market also. Hence the
demand for unadulterated spices and curry powder in attractive handy packages is fast emerging.
Spice/Curry/ Masala Powder
Spices are essential ingredients adding taste and flavouring in food preparations. India is the largest
producer and consumer of spices with a production of around 36.68 lakh tones. India is also the largest
producer of chilli in world contributing 25% of the total world production. Indian spices are of the finest
quality.
About The Product
Powdered spices are convenient to use and also saves time and energy for preparing different
delicious dishes.
Besides their everyday use in households, spices are used in significant quantities in processed
foods such as pickles and sauces.
It is also very much useful particularly for the working couples, bachelors, hostels, hotels,
restaurants, hospital and different camps of defense personnel spreading throughout the country.
They are also used in medicine because of their stimulating and digestive properties.
Market & Demand Aspects
India is one of the leading exporter of spices. The export earnings from spices can be increased quite
considerably if the export of spices is encouraged in processed form as it will bring more value addition to
the unit price of whole spices. Further as it is a mass consumption item mostly used in culinary
preparation or seasoning of food products, its internal demand is increasing quite steadily due to
improvement in purchasing power of people.
Process of Manufacturing
1. Raw Spices
2. Cleaning
3. Grinding/Pulverizing

4. Mixing
5. Filling & Sealing
6. Packaging
7. Transportation
8. Marketing.

The process of manufacture involves cleaning, drying, pulverizing, sieving and packaging of spices such
as chilli, pepper, turmeric, coriander, etc. either individually or in combination with other spices. There
are various formulations for curry powder, but the ingredients like red chilli, black pepper, cloves,
coriander seed, cumin seed, fenugreek seed, ginger, and turmeric are typically common. The proportion
and the inclusion of spices in a particular mix depend on individual manufacturers.
Quality specifications
The following ISI specifications are available for ground spices.
1. Black whole and ground
ISI-1798-1961
2. Chilli powder
ISI-2445-1963
3. Coriander powder
ISI-2444-1963
4. Curry powder
ISI-1909-1961
5. Turmeric powder
ISI-2446-1963
6. Methods of sampling and test of
Spices and condiment
ISI-1997-1961
Provisions have also been made in the scheme for a testing laboratory so that the unit will be able to test
their product and maintain the quality as per PFA and Agmark standards.

Suggested Location
Generally urban as well as semi urban areas having the infrastructure of electricity, transportation,
near to raw materials may be considered as viable location.
Curry Powder
India is the origin of curry, a name widely recognised all over the world.
Indian curry powder is the answer to it. Known as 'curry powder' to the Indians, or simply as
'curry' to the international consumer, the product is a careful blend of selected spices to add pep,
flavour and aroma to a wide range of exotic dishes.
Spices are ground and mixed in certain definite proportions to produce curry powder. Some of the
important ingredients in curry powder are coriander, turmeric, chillies, cumin, pepper, ginger,
cinnamon, cassia, clove etc. It also contains and edible common salt and sometimes added starch.
A wide range of products are covered under the category 'Curry'. This includes straight powder,
mixed powder, curry powder, curry mixture, masalas, curry paste and seasoning.
Another Indian speciality is a full complement of spice mixes. These mixes impart a distinct
flavour to a variety of food preparations such as tandoori chicken, fish, meat, vegetables, tea and
noodles. India is the major supplier of high-quality curry powders and spice mixes to the world.

Dehydration of Onion
Dehydrated onion is produced by removing water from the raw onions to a maximum level of 4.25%, and
then milling it to a specific particle size.Onions arc dehydrated without blanching or sulfating in order to
protect the enzyme system which develops onion flavour when onion cells are cut or broken. When the
cells are broken, the onion enzyme alliance is free to contact certain onion compounds which reacts to
form numerous volatiles; responsible for the characteristic onion flavour. Prior to drying, onion is cleaned
and peeted, roots and tops removed, eh peeled onion are washed and sliced. It is important to note that
while blanching cannot be used to control bacteria, the thorough cleaning operation and the conditions of
the drying remove a large number of micro-organisms. Those remaining are primarily of the sporeforming types which are resistant to time-temperature treatment of drying. None of these have been found
to have any health hazard of significance. Onions are dried on a stainless steel continuous conveyor belt,
which passes them through 3 or 4 stages, following a carefully controlled time/temperature programme.
The optimum amount of moisture is removed at each stage; the onions continue on to each successive belt
maintained in a condition favoring circulation of heated air through the product. The conditions can be
controlled to deliver onions with a maximum of 5% moisture, without any heat damage to the product.
Onion Powder
Onion powder is prepared by grinding dehydrated onion slices in a hammer mill to a suitable mesh. It is
highly hygroscopic and hence the important precaution regarding its storage is to keep it in air-tight
containers in a cool, dark and dry place, failing which it may absorb moisture, become granular, caky,
pasty and ultimately get mould attack.
Application of Seasonings to Snack Foods
The majority of snack flavorings are applied topically. In addition topical seasonings are used to provide
the initial flavor impact that complements the internal base flavor. Topical seasonings are applied to
snacks primarily by one of three methods: (1) dusting or dry coating, particularly for fried snacks, (2)
spraying onto the snack surface of a flavoring blend suspended in vegetable oil and, (3) oil spraying of
baked products followed by the dusting of seasonings
Corn-based Chips- Ingredient
Salt, flour
Maltodextrin
Cornstarch
Shortening powder
Dextrose
Tomato powder
Monosodium glutamate
Onion powder
Garlic powder
Flavors
Citric acid

20%
10%
10%
5%
6%
3%
5%
3.5%
1.2%
1.0%
0.8%

Parsley
1.5%
Paprika
0.5%
Anticaking agent
0.5%
Buffers, di-sodium phosphates 1%
These formulas are provided for demonstration purposes and as a starting point for product development
efforts. Adjustments may be required. Please check local regulations for the use of product names and
specific ingredients.
Hot and spicy nut seasoning for application to unsalted nut at 5% level.
Ingredient
Salt, fine flour
Extenders
i.
Dextrose
ii.
Maltodextrins
iii.
Corn flour
Chilli pepper
Red pepper (40,000 SHU)
Black pepper, Fine
Onion powder
Garlic powder
MSG
Oleoresin paprika. 100,000 CU
Oleoresin capsicum 500,000 SHU
Flow / anticaking agent

Typical range (%)

25-35
10-20

5-15
5-20
0-5
4-8
0.5-3
0-8
0.2-0.5
0-0.8
0-2

These formulas are provided for demonstration purposes and as a starting point for product development
efforts. Adjustments may be required. Please check local regulations for the use of product names and
specific ingredients.
Masala taste maker
Powder wheat flour, vegetable oil, wheat gluten, calcium carbonate, Thickener(guar gum), hydrolysed
peanut protein, sugar, mixed spice (Chillies, coriander, turmeric, cumin, aniseed, black pepper, fenugreek,
ginger, cloves, nutmeg, green cardamom). Potato starch, onion powder, vegetable oil, garlic powder,
potassium chloride, citric acid, salt flavor enhancer, colour, raising agent (Sodium bicarbonate)
Spice Oils and Oleoresins

Spice oils are the volatile components present in most spices and provide the characteristic aroma
of the spices.
Spice oil is normally extracted by steam distillation.
The standard of quality expected in a spice oil will differ depending on its end uses.
Spice oils are mostly used in food, cosmetics, perfumes and personal hygiene products like
toothpastes, mouthwashes and aerosols, besides in a variety of pharmaceutical formulation.

India is a leading exporter of spice oils to West Europe, USA and Far East.

Use of spice extractives

Oleoresins are the concentrated liquid form of the spice. They are obtained from organic spices by
extraction with a non-aqueous solvent followed by removal of the solvent by evaporation and by super
critical fluid extraction. This spice derivative has the same character and property of the spice it is
obtained from. They reproduce the character of the respective organic spice and organic spice oil fully.
Organic spice oleoresins represent the complete flavor profile of the organic spice. It contains the volatile
as well as non-volatile constituents of spices. Oleoresins can replace whole/ground spices without
impairing any flavor and aroma characteristic. Spice oleoresins guarantee superior quality of flavor and
aroma. They are complete and balanced, consistent and standardized.
Advantages of Oleoresins
Easy to store and transport
More stable when heated
More economical to use
Easier to control for quality and cleaner than the equivalent ground spices
Free from contamination
Concentrated form reduces storage space and bulk handling and transport requirements
Concentrated and virtually moisture-free form of oleoresins ensures longer shelf life due to
minimal oxidative degradation or loss of flavor
Methods of Oleoresin Extraction
Oleoresins are extracted by solvent extraction or supercritical fluid extraction process.
In a solvent extraction process, oleoresins are obtained from spices by extracting with a nonaqueous solvent followed by removal of the solvent by evaporation.
Black Pepper Oleoresin which is obtained by Solvent extraction of dried berries. Olive green to olive
brown in color, Black Pepper Oleoresin possess characteristic aroma and taste of Black Pepper. Oleoresin
Black pepper is obtained by Solvent extraction of dried berries of Piper nigrum L. (Family: Piperaceae)
Appearance: The viscous oleoresin is olive green to olive brown in color
Storage & Shelf life: Store preferably in glass bottles, stainless steel containers in a cool place, protected
from light. Tends to settle on long storage. To ensure homogeneity, mix well before each use.
Cardamom Oleoresin - Obtained by Solvent extraction of the seed of Elottaria Cardamom, Cardamom
Oleoresin is a Dark free flowing liquid with characteristic smell of Cardamom. It should be stored in a
cool place in airtight containers, protected from light. Description: Oleoresin Cardamom is obtained by
Solvent extraction of the seed of Elottaria Cardamom (Family: Zigiboraceae)
Ginger Oleoresin which is obtained by Solvent extraction of dried rhizomes of Zingiber Officinalis L.
Ginger Oleoresin is a free flowing homogeneous dark brown liquid. Oleoresin Ginger is obtained by
Solvent extraction of dried rhizomes of ZINGIBER OFFICINALIS L. (Family: Zingiberaceae)

Spice Extractives
Food manufacturers today can choose from the biggest spice rack ever available. Products range from
whole and ground spices in many different granulations to essential oils, oleoresins, liquid and dry
solubles, spray-dried or encapsulated flavors and an infinite variety of blends of these products.
Spice extractives can be customized to specific product needs, such as solubility, dispersibility and
invisibility. They can be given particular traits - greater or lesser aroma, flavor and color, for example.
Extractives can be standardized, so that each shipment meets consistency requirements without being
affected by seasonal or year-to-year crop conditions. They're not only macroscopically clean, but are free
from viable bacteria and will not support their growth.
The basic extractives
There are two basic spice extractives - essential oils and oleoresins. All other extractive products - soluble
seasonings and emulsions, dry solubles, spray-dried and encapsulated spices - are derivatives, produced
for different characteristics and purposes.
Essential oils- These are the volatile, aromatic components of a spice, normally extracted by steam
distillation. Essential oils differ from fixed oils in that they are volatile at room temperature. For many
aromatic spices, the essential oils constitute the primary components of flavor. On the other hand,
products such as paprika, turmeric and the capsicums have little or no aromatic volatile oil. Their
attributes of color and heat come from non-volatile constituents.
Essential oils are offered in the United States in ready-to-use form by dealers that select and control
quality according to customer request. Essential oils can be treated in many ways, including
concentration, fractionation or solubilization, depending on the intended end use.
Essential oils are used to season such products as spaghetti sauces, ketchup, mayonnaise and salad
dressings - wherever there's an oil-soluble system. Much of the time, however, oils today are used to
fortify and standardize oleoresins and other extractive products, or are used in blended seasonings.
Oleoresins - Some spices have little or no volatile-oil content, while the non-volatile components in
others may be as important as the volatiles. Oleoresins contain non-volatile materials as well as volatile
essential oils. Since steam only distills the volatiles, various kinds of solvents are used to prepare
oleoresins; the solvents are then removed in accordance with federal regulations once the extraction is
completed.
Today, oleoresins are produced by either a continuous or two-stage process. In the continuous method, the
solvent is circulated through the ground spice material in a closed system. Volatile and non-volatile
extraction is accomplished at the same time, during several percolations. In the two-stage process, the
volatiles are first steam-distilled, then the non-volatiles are removed by solvents, after which the two are
re-combined.
Oleoresins of spice seeds are sufficiently fluid for use as-is, and therefore require no additives. Other
spices, however, usually require added vegetable oil and/or some type of food-grade solubilizers to reduce

their viscosity. From a labeling standpoint, these are considered incidental additives and need not be
declared on the finished food product.
Oleoresins may be combined with ground spices to create custom blends, or used as a base for a number
of different seasoning products. When using straight oleoresins, manufacturers normally mix them with a
carrier to make them easily dispersible.
Soluble seasonings
Soluble seasonings are oleoresins that have been added to soluble carriers, either liquid or dry.
Liquid solubles (emulsions, concentrates, suspensions). When additional solubilizing agents, such as
polysorbate 80, mono- and diglycerides and water-soluble gums, are added to the oleoresins, the
manufacturer creates seasonings that are liquid in form and soluble or dispersible in oil or water systems.
These are particularly well-suited for pickling solutions, condiments, sauces and beverages.
Dry solubles
If the oleoresins are plated onto dry, but soluble, carriers, they are known as dry solubles. Typical carriers
are salt, dextrose, flour and yeast; the choice depends on the nature of the food product being seasoned.
When using dry solubles, the customer does not have to add anything further, because pound-for-pound
they are the equivalent (or multi-fold) of ground spices, and may be added directly to food. Dry solubles
are designed to be used in any food application where ground spices would be appropriate.
Safeguarding spices
During spray-drying and encapsulation, oleoresins are mixed with gum or starch and water to create a
slurry, which is sprayed into a very hot chamber. The water is then flashed off, and the resultant powder is
composed of particles in which the oleoresin is encased in a gum or starch coating. The coating helps
protect the flavor and aroma during storage, makes the seasoning more heat-stable, and keeps it freeflowing. On the other hand, when an encapsulated particle comes in contact with water, flavor and aroma
are quickly released. As a result, spray-dried flavors are especially suited to dry soup- and salad-dressing
mixes, beverage powders and any other products that are reconstituted with water.
Buying and handling extractives
The first rule of smart extractive buying is the same as for all spice purchasing - deal only with topquality suppliers who can assure the consistent quality that is one of the biggest advantages of extractives.
Flavor consultation, guidance on which seasonings will best meet the product's needs, and help in
developing realistic specifications are some of the other services a quality supplier can offer.
Extractives should be stored in cool, dry conditions, never in excess of 75F. Containers should be as full
as possible and tightly sealed. For light-sensitive products; i.e., paprika and turmeric, opaque containers
are essential.

FOOD SAFETY AND STANDARDS REGULATIONS

Anti-Oxidant means a substance which when added to food retards or prevents oxidative deterioration
of food and does not include sugar, cereal, oils, flours, herbs and spices;
Artificial Flavouring Substances means those substances which have not been identified in natural
products intended for human consumption either processed or not; blended edible vegetable oil means
an admixture of two or more edible vegetable oils;
Buffering Agents means materials used to counter acidic and alkaline changes during storage or
processing steps, thus improving the flavour and increasing the stability of foods;
Emulsifying Agents and Stabilising Agents means substances which when added to food, are
capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa, and/or
stabilising such emulsions and include the following: Agar, alginic acid, calcium and sodium alginates,
carrageen, edible gums (such as guar, karaya, arabic, carobean, furcellaran, tragacanth, gum ghatti),
dextrin, sorbitol,pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate,
calcium lactate, lecithin, albumen, gelatin, quillaia, modified starches, hydrolysed proteins,
monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate,
propylenegelycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxy-methyl cellulose,
stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids monostearin sodium
sulphoacetate, sorbitan esters of fatty acids or in combination poly-oxy-ethylene sorbitan, monostearate]
sodium stearoy 1-2-lactylate and calcium stearoy 1-2 lactylate Polyglycerol Esters of fatty acids and
polyglycerol Ester of interesterified Ricinoleic acid and Brominated vegetable oils Glycerol esters of
wood resins (Ester Gum)
Natural Flavours and Natural Flavouring substances means flavour preparations and single
substance respectively, acceptable for human consumption, obtained exclusively by physical processes
from vegetables, sometimes animal raw materials, either in their natural state or processed for human
consumption.
Nature-Identical Flavoring Substances means substances chemically isolated from aromatic raw
materials or obtained synthetically; they are chemically identical to substances present in natural products
intended for human consumption, either processed or not.
Preservative means a substance which when added to food, is capable of inhibiting, retarding or
arresting the process of fermentation, acidification or other decomposition of food.
FSSAI specification for Spice powders
Preservatives: Powdered spices
Sulphur dioxide 450ppm max
Dried ginger
Sulphur dioxide- 2000 ppm maximum

Tamarind Pulp /Puree & Conc.: Benzoic Acid and its Sodium, Potassium Salt or both (Calculated as
Benzoic Acid) : 750 ppm maximum
Green Chilli Paste, Ginger Paste, Garlic Paste, Onion Paste, Whole Chilli Paste
Acidifying agent: Acetic Acid, Lactic acid, citric acid tartaric acid, Mallic acid, phosphoric acid: GMP
Antifoaming Agents
Dimethyl Polysiloxane GMP
Mono and diglycerides of fatty acids and edible oils GMP
Antioxidant
Ascorbic Acid GMP
Natural Colour
Beta apo-8 carotenal GMP
Culinary Paste
Acetic acid GMP
Citric acid GMP
Fumaric acid 0.3% max
Lactic acid - GMP
L-Tartaric acid - GMP
Mallic acid GMP
Ascrobyl palmitate 200 ppm max
Antifoaming Agent
Dimethyl Polysiloxane 10 ppm max
Mono-and diglycerides of fatty Acids of edible oils 10 ppm max
Antioxidants
Ascorbic Acid GMP
Natural Colour
Saffron GMP only for caramel
Flavours
Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial
flavouring substances - GMP
Flavour Enhancer
MSG GMP
Culinary Powder, Seasoning Mixed Powder
Acidifying Agents (Singly or in combination)

Citric acid - GMP

Mallic acid - GMP
L-Tartaric acid - GMP
Lactic acid GMP
Anticaking Agents (Singly or in combination)
Carbonates of Calcium and Magnesium 2% maximum
Antifoaming Agent
Ascorbic acid GMP
TBHQ 200 ppm max
Ascorbyl palmitate 200 ppm max
Natural Colour
Saffron GMP
Synthetic
Sunset Yellow FCF 100 ppm max
Natural Flavouring and Natural Flavouring Substances only GMP
Preservatives (Singly or in combination) & its Salt
Benzoic Acid & its Sodium & Potassium Salt or both (Calculated as Benzoic Acid) - 120 ppm max
Sulphur di-oxide (Carry over from fruit products) - 70 ppm max
Sorbic Acid and its Cal., Sod., Pot. Salt (calculated as Sorbic Acid) - 300 ppm max
Curry Powder
Curry Powder means the powder obtained from grinding clean, dried and sound spices belonging to the
group of aromatic herbs and seeds such as black pepper, cinnamon, cloves, coriander, cardamom, chillies,
cumin seeds, fenugreek, garlic, ginger, mustard, poppy seeds, turmeric, mace, nutmeg, curry leaves, white
pepper, saffron and aniseeds. The material may contain added starch and edible common salt. The
proportion of spices used in the preparation of curry powder shall be not less than 85.0 per cent by
weight. The powder shall be free from dirt, mould growth and insect infestation. It shall be free from any
added colouring matter and preservatives other than edible common salt.
The curry powder shall also conform to the following standards:
Moisture Not more than 14.0 percent by weight Volatile oil Not less than 0.25 percent (v/w) on dry basis
Non-volatile ether extract Not less than 7.5 per cent by weight on dry basis. Edible common salt Not more
than 5.0 per cent by weight on dry basis Ash insoluble in dilute HCl Not more than 2.0 per cent by weight
on dry basis. Crude Fibre Not more than 15.0 percent by weight on dry basis Lead Not more than 10.0
p.p.m on dry basis
Mixed Masala

MIXED MASALA (WHOLE) means a mixture of clean, dried and sound aromatic herbs and spices. It
may also contain dried vegetables and/or fruits, oilseeds, garlic, ginger, poppy seeds and curry leaves. It
shall be free from added colouring matter. It shall be free from mould growth and insect infestation. The
proportion of extraneous matter shall not exceed five per cent by weight, out of which the proportion of
organic matter including foreign edible seeds and inorganic matter shall not exceed three per cent and two
per cent respectively
FLAVOURING AGENTS AND RELATED SUBSTANCES
1) Flavouring agents:
Flavouring agents include flavour substances, flavour extracts or flavour preparations, which are capable
of imparting flavouring properties, namely taste or odour or both to food. Flavouring agents may be of
following three types:
(i) Natural Flavours and Natural Flavouring substances means flavour preparations and single substance
respectively, acceptable for human consumption, obtained exclusively by physical processes from
vegetables, for human consumption
(ii) Nature-Identical Flavouring Substances means substances chemically isolated from aromatic raw
materials or obtained synthetically; they are chemically identical to substances present in natural products
intended for human consumption, either processed or not.
(iii) Artificial Flavouring Substances means those substances which have not been identified in natural
products intended for human consumption either processed or not;
2) Use of anti-oxidants, emulsifying and stabilising agents and food preservatives in flavour. The
flavouring agents may contain permitted anti-oxidants, emulsifying and stabilising agents and food
preservatives.
3) Use of Anticaking agent in flavours: Synthetic Amorphous Silicon Dioxide may be used in powder
flavouring substances to a maximum level of 2 percent
Rancidity and Types Of Rancidity
The edible oils, fats and their food products on storage show deterioration which is indicated by the
development of off-flavour, off-odour and some times change in colour and taste in the fatty food
products. This change occurs as soon as the oils, fats and fatty food products come into contact with
atmospheric oxygen. The enzymes and micro-organisms also react with them and bring about alteration in
the structure of oils and fats. This phenomenon of the development of off-flavour, off-odour and change
in colour and taste is, in general, called rancidity. Various types of rancidity which are generally classified
into two broad classes:
i) Hydrolytic rancidity
ii) Oxidative rancidity
i) Hydrolytic Rancidity

The most important enzymatic rancidity is hydrolytic rancidity which results by the release of short chain
fatty acids such as butyric, caproic, etc., by the action of the enzyme lipase. Various micro-organisms also
contain some enzymes that may produce ketones and other oxidation products from the fatty acid esters
which become responsible for the hydrolytic rancidity.
ii) Oxidative Rancidity
Such a rancidity develops sooner or later on exposure to atmospheric oxygen in all substances with
appreciable contents of glycerides of long chain fatty acids which results in off-flavour, off-odour and
sometimes change in colour and taste. It is due to the formation of peroxide at the double bonds of fat
molecules with subsequent break down of these peroxides to form aldehydes, ketones and acids of lower
molecular weight.
Oxidative rancidity is a problem of very great importance in oils, fats and fatty foods. This rancidity not
only causes undesirable flavours and odours but exerts harmful nutritional and physiological effects.
Oxidative deterioration leads to the destruction of fat soluble vitamins and essential fatty acids as well as
concern of toxicological effects of various types. There are different types of oxidative rancidity that are
differentiated on the basis of differences in the chemical changes that occur, the flavours and odours
produced, and the types of fat products involved.
FACTORS CAUSING THE DEVELOPMENT OF OXIDATIVE RANCIDITY
There are various factors that affect the oxidative rancidity development and these are:
l. a. Various types of catalysts which influence the rancidity development.
b. Biological catalysts, the most important of which are hematic compounds.
2. Role of oxidative enzymes in enzymatic autoxidation.
3. Various photochemical 'pigments, such as chlorophyll and certain Carotenoids, also accelerate
autoxidation of fats if light also is present.
4. The effect of trace metals in rancidity development has been a major problem for a long time. The
presence of traces of copper and iron greatly influence the kinetics of the oxidation reactions. In common
fats, rancidity development is hastened markedly by the presence of 0.1 ppm of copper/iron, or 1 ppm of
iron in dissolved form. These metals frequently are introduced into commercial fats and oils from the
processing equipment.
5. It has long been observed that even sodium chloride contributes to the development of rancidity in
some food products. Commercial grades of sodium chloride that are used for food purposes invariably
contain small amounts of copper, iron and other metallic contaminants, and it may well be considered that
they are primarily responsible for the supposed catalytic effect of sodium chloride. Other metallic
derivatives that influence rancidity are those of chromium, cobalt, manganese and vanadium.
6. Light also catalyzes peroxide decomposition and hence fats that are exposed to oxygen in the presence
of light become rancid more readily than those placed in the dark.

7. Most of the natural fats contain minor constituents that may retard the development of rancidity. The
common vegetable oils contain appreciable amounts of phytosterols and to a lesser extent; tocopherols
also appear in various animal fats as a result of the ingestion of vegetable materials by the animals.
Frequently, the antioxidant effect of tocopherols is accentuated by the presence of small amounts of
phosphatides and other constituents that act synergistically in combination with the tocopherols. Many
other materials that act as antioxidants are present in vegetable sources and frequently find their way into
animal fats and fat containing food products.
In general the same factors are also important in relation to the rates of development of common oxidative
rancidity, for example, the insaturation of fat or more specifically, its contents of poly unsaturated fatty
acids is one of the most important factors. Among the common fatty acids, the rate of autoxidation and
their susceptibility to rancidity increase in a more or less direct geometrical manner that is, as the number
of double bonds increases the oxidative rancidity increases. The hydrogenation, which is employed
primarily to change the physical characteristics of fat, plays an important role in reducing its susceptibility
to rancidity.
Ellu Podi Recipe
Ingredients
100 gms Ellu (Sesame Seeds)
3 - 4 Red Chillies
a small piece of asafoetida
2 tsp Oil
Salt to taste
Method
1. Heat a kadai, add ellu and keep stirring till it stats to crackle. When done (crackling will stop) remove
from kadai and put on a plate to cool.
2. Heat oil, fry asafoetida and red chillies. Fry till chillies turn brown and crisp. Remove from the kadai.
3. When the ingredients have sufficiently cooled, add salt, put all of it in the dry grinder of the mixie and
make a smooth powder.
Cool and store.
Kashmiri Garam Masala Recipe
Ingredients
2 tbsp black cumin seeds
4 tbsp black cardamoms
1 tbsp peppercorns
2 tsp cloves
1 tbsp cinnamon
10 blades mace
1 nutmeg
6 bay leaves
8 tbsp aniseeds

4 tbsp ginger powder

20 kashmiri red chillies
4 tbsp coriander seeds
Method
1. Pound all separately and sieve together.
2. Keep in an airtight bottle.
Garlic Chilli Powder Recipe
Ingredients
Red chilli powder - 1 cup (coarsely powdered in mixie)
Peeled garlic - 15 flakes
Rock salt - 1 tbl sp
Grated dry coconut - 2 tbl sp
Method
1. Put all the ingredients in mixie and pound to coarse powder.
2. Preserve in airtight bottle
Garlic Powder
Ingredients
2 Garlic cloves
2 tablespoon Dry Coconut
6 or 8 Dry Red Chillies
1/2 tsp Coriander
1 tsp Urad dal
Little bit Jeera (optional)
Little Oil for frying
Method
Heat the oil in a small frying pan, add your coriander, chillies, urad dal until they are slightly brown. You
can smell the coriander. Let it cool for 5 to 7 minutes.
Then put all the ingredients, dry coconut and garlic cloves in a coffee grinder to grind them. Grind it
coarsely and add salt to taste. We usually eat this with our pappu (South Indian Dal) or sprinkle on your
steamed vegetables or eat it with your hot rice with ghee. You will love it.
White Pepper Powder Recipe
Ingredients
Fresh green pepper
Method

To prepare this from fresh pepper, the green peppers are peeled.
Then the inner cores are dried and powdered.
When commercially ground, the peeling is done in automatic machines.
White pepper powder is used, where the taste is supposed to be more sharp.
At the same time,the colour of the dish is not affected.
Dried Mango Powder Recipe
Ingredients
Raw mangoes
Method
Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh
and lesser fibre.
Peel with a vegetable peeler.
Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in
single layer.
The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discolouring.
Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.
Pound and then run in dry grinder till a fine powder is got.
Sieve if required to make even powder.
Store in clean sterile airtight jars.
Turmeric Powder Recipe
Ingredients
Fresh turmeric
or
Dry turmeric
Method in case of fresh turmeric:
Buy thick firm, healthy ones.
Wash in plenty of water
Drain water in a large colander
Then dry in strong sun.
See that they are absolutely dry and brittle, before you pound.
If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder
from injuring.
Method in case of dry turmeric:
Dry turmeric in strong sun for an hour
See that they are absolutely dry and brittle, before you pound
Pound
If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder
from injuring.

Red Chilli Powder Recipe

Ingredients
1 kg Red dry chilli
1 tsp oil
For preserving
Small blocks of asafoetida or salt
Method
For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.
Sun them till crisp.
Break off stalks, and discard.
While pounding add a tsp. oil to a kg. of chillies.
This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as
a preservative.)
Pack in ziplock or seamseal polythene bags. Or in sterile glass jars, with airtight lids.
Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoilt for
longer time
For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long.
Chaat Masala Recipe
Ingredients
1 tbsp - pepper powder
2 tbsp - ginger powder
2 tbsp - roasted cumin seed powder
5 tbsp - amchur powder
tsp - asafetida
3 tsp - salt
Method
Mix all the ingredients thoroughly.
Molaga Podi Recipe
Ingredients
white til(sesame seeds) - 1/4 cup
split black gram(urad dal) - 1/4 cup
bengal gram(chana dal) - 3/4 cup
yellow dal(toovar dal) - 1 cup
asafoetida - 1/4 tsp
dried red chillies - 10 - 15 OR kashmiri chillies - 15 - 20 OR accdly.

Method
Roast the dals till they turn slightly brown. Remove from heat & let them cool.
Roast the remaining except salt & let them cool too.
Grind all these with salt & store in an air tight container.
Pudina Powder Recipe
Ingredients
Pundina/Mint
2 bunches
Powdered Jaggery 2tbsp
Asafoetida
1/4 tsp
Tamarind
3-4 leaves
Salt to taste
Fry in 2 tbsp oil
Chana Dal Cup
Urad Dal Cup
Coriander Seeds 4tbsp
Cumin seeds 1 tbsp
Red chilles 6-8
*** Fry till they become red & crispy
Method
1. Wash pudina leaves and dry on a clean cloth for water to get absorbed.
2. When dry, broil the leaves on low heat till dried and becomes crispy (but not browned), remove, set
aside.
3.Powder the fried ingredients coarsely, add pudina leaves salt, jaggery, tamarind (cut into small pieces)
and asafoetida.
4.Grind the mixture & do not make a fine powder, let it be little coarse.
Note: Served with hot steaming Ghee Rice, Curd Rice, Dosa, Idli & Chapaties
Poondu Podi Recipe
Ingredients
Garlic (approximate 1 big full pod ) - 100 gms
1 lemon size ball of tamarind
Red chilles - 10-12
A small piece of jaggery, powdered
Bengal gram dal - 4 tbsp
Black gram dal - 2 tbsp
Asofoetida powder - 1/2 tsp
Til oil - 2 tsp
Salt to taste

Method
1. Peel garlic, saute lightly in a little oil (fry on low heat), remove, set aside.
2. Lightly fry tamarind pieces ans salt, set aside.
3. Heat rest of the oil, fry asofoetida, red chillies and remove. Next, fry the dals to a golden brown
colour, remove ; allow to cool.
4. First put the dals in a mixi, powder roughly, set aside.
5. Now add tamarind, salt, jaggery and garlic, run the mixi again for a while.
6. When all of it has softened, add prepared powde, run the mixifor sometime till all of it blends. When
ready, it will be like a soft dough. This is because of the oil content in garlic. Spread this dough thinly on
a plate for a day or two. Then remove and bottle.
Tandoori Masala Powder Recipe
Ingredients
4 tsp ground coriander
3 tsp ground cummin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chilli powder
1 tsp yellow colouring).
Method
1. Mix all together and store.
2. The coriander and cumin powders must be freshly ground.
3. Use as required.This will keep for months if stored in an airtight container
Andhra Paruppu Podi Recipe
Ingredients
Pori kadalai (chana) 1 cup
Verkadalai (peanut) cup
Red chilies 2025 (as required)
Garlic 10 15 piece (as required)
Curry leaves - few
Salt - as required
Method
1. Heat a pan. Dont use oil to fry.
2. Fry Pori kadalai, Verkadalai (peanut), Red chilies, Garlic and Curry leaves till it become golden brown.
3. Cool off all the fried items.

4. Then grind all the fried items and salt.

Goes well with: Rice or Idly or Dosa.
Tamarind Rice Mix (Pulikkachal) Recipe
Ingredients
Coriander seeds (Dhaniya)- 1 tsp
Fenugreek seeds- 1 tsp
Sesame seeds - 1 tsp
Asafetida - tsp
Tamarind extract- 1 cup
Urad dhal- 1 tsp
Channa dhal- 1 tsp
Red chilies- 4
Salt
Oil- 3 tablespoons
Method
Roast the 1st 3 ingredients without oil and grind into fine powder.
Heat oil in a pan and add urad dhal, channa dhal and red chilies and fry for a few minutes. Add tamarind
extract and salt. Allow it to boil. Add the ground spice powder and mix well. Stir constantly until it
becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan.
Refrigerate and store.
Garam Masala Powder Recipe
Ingredients
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Method
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio.

Kurma Masala Podi Recipe

Ingredients
2 tbsp Coriander seeds
4 tbsp Chana dal
10 - 12 Red Chillies
8 - 10 Cloves
2 inch piece Cinnamon, broken into bits
6 - 8 big Cardamoms
1 1/2 tbsp Poppy Seeds
2 tsp Aniseeds
1 cup Copra gratings
Method
1. Fry each of these ingredients separately in a hot kadai, stirring all the while. When each is done,
remove from kadai and allow to cool.
2. Mix all the cooled ingredients in the dry grinder of the mixie. Make a fine powder.
Fruit Chaat Masala Recipe
Ingredients
1/4 tsp asafoetida
30 gms dried ginger (whole)
1 tbsp peppercorns
1 tbsp black salt
1/4 cup table salt
little oil
Method
1. Heat oil, fry and take out asafoetida.
2. In the same oil, fry ginger and when done take out.
3. Pound the asafoetida, ginger, peppercorns and mix with the salts.
4. Sieve, bottle and keep.
Use required quantity on fruit with lime juice.
Groundnut Chutney Powder Recipe
Ingredients for Groundnut Chutney Powder
1/2 kg groundnut seeds
50gms kopra (dry coconut)
2 tsp mango powder
10gms red chillies
10 gms cumin seeds
10 gms garlic

a few curry leaves

2 tsp oil
salt to taste
Method
1. Roast groundnut seeds
2. Fry red chillies and curry leaves in two teaspoons of oil.
3. Add mango powder and fry.
4. Pound coconut, roasted groundnut seeds, salt and fried red chillie, curry leaves and mango powder into
a coarse powder.
5. Lastly add raw garlic and cumin seeds and pound it.
This chutney powder goes well with idli, dosai or plain rice.
Paav Bhaji Masala Recipe
Ingredients
25 gm green cardamoms
25 gm whole black peppercorns
25 gm shah or kala jeera
25 gm patthar phool
25 gm tamal patra
25 gm badal phool
25 gm java patra
20 gm cloves
100 gm fennel seeds
25 gm cinnamon
90 gm spilt husked Bengal gram
100 gm turmeric-whole
100 gm husked sesame seeds
500 gm dried coconut-chopped fine
1/2 a nutmeg
100 gm cumin seeds
250 gm refined ground-nut oil
Method
Saute all the ingredients in the oil over low heat, till very slightly coloured.
Cool and then grind to a powder.
Store in an air-tight jar.

Spicy Tomato Soup Masala Recipe

Ingredients
2 red chillies whole
1/4 tsp. turmeric
3-4 black pepper
1/2 tsp. cumin seeds
1/8 tsp. asafoetida
3 cloves
1/2 tbsp. coriander seeds
1/2 piece cinnamon
1/2 tsp. ghee for roasting
Method
Mix all ingredients except ghee in a thick pan.
Heat ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy
aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Black Pepper Powder Recipe
Ingredients
Black pepper
Method
Air out pepper in hot sun for an hours or so.
Grind in a dry grinder till fine.
Store in a sprinkle jar, or airtight bottle.
Pepper which is ground instantly in the pepper mill, tastes best
Jeera Powder Recipe
Ingredients
Cumin seeds
Method
Choose plump, brown, aromatic cumin seeds.
Warm them a bit over a warm griddle or in a switched off oven, before grinding.
Dry grind in a mixer, till crushed fine.
Since crushed cumin tends to lose its flavour fast, grind just enough for a fortnight or so.

Dhania Powder Recipe

Ingredients
Corriander Seeds
Method
Choose crisp green seeds, which do not have teeny holes made by worms.
Remove stalks, husk, etc.
Place in strong sunlight for 30 minutes
Grind to a fine powder.
Sieve and grind again the more coarse part of the powder
Sieve again
Store in clean sterile tightlidded jar.
Curry Powder Recipe
Ingredients
cup - coriander seeds
1 tbsp - mustard seeds
2 tbsp - fenugreek seeds
1 tbsp - black pepper
15 to 20 - cinnamon pieces
20 to 25 - cloves
5 - cardamoms
2 tbsp - ginger powder
2 tbsp - chilly power
8 to 10 - curry leaves
2 tbsp - cumin seeds
1 tbsp - khus khus (poppy seeds)
small piece of nutmeg
Method
1. Mix all the above ingredients.
2. Heat a little and grind to a coarse powder.
3. After cooling, store in an air tight jar.

Chai ka Masala Recipe

Ingredients
Equal quantities of:
Star anise (Badiyan)
cinnamon (Dal chini)
laung (cloves)

elaichi (cardamom)
Method
Grind and store in an airtight jar.
Paruppu Podi Recipe
Ingredients
chana dal(split bengal gram dal) - 1/4 cup
toovar dal(yellow gram) - 1/2 cup
moong dal(split green gram) - 1 tsp
asafoetida pdr - 1/4 tsp
curry leaves - 7 or 8
black pepper - 1 tsp
salt
Method
Roast all the dals separately till they turn light brown. Remove from heat & let them cool.
Then roast the pepper, curry leaves & asafoetida. Let this also cool.
Grind all these with the salt & store in an air tight container
Karuvepilai Podi Recipe
Ingredients
Curry leaves - 2 cups
Salt to taste
Fry in 2 tbsp oil
Red gram dal - 1/2 tbsp
Black gram dal - 1 tsp
Coriander seeds - 1/2 tbsp
Pepper corns - 1/2 tbsp
Cumin seeds - A pinch
Red chilles - 3-4
A pinch of Asofeotida
Method
1. Dry the washed curry leaves on a clean cloth for water to get absorbed: turn the leaves once a while.
When dry, broil the leaves on low heat till dried (but not browned), remove, set aside.
2. Powder the fried ingredients roughly, add curry leaves and salt, run the mixi again till all of it is
blended - do not powder very smooth.
Til Chilli Powder (Ellu Milagai Podi) Recipe

Ingredients
Til 1/2 cup
urad dal 1/2 cup
red chillies 1 cup
hing 1/4 tsp
oil and salt.
Method
Dry roast dal and keep aside. The color shd be light brown.
Similarly fry sesame seed till it starts spluttering.
Heat oil, add hing, chillies fry till the color changes slightly. Now mix everything and grind with salt
nicely or coarsely.
Serve with idly, dosa
Sambar Powder Recipe
Ingredients
Coriander seeds- 1/2 cup
Asafetida- 1 tsp
Red chilies- 5
Curry leaves- 5
Channa dhal- 2 tablespoons
Urad dhal- 2 tablespoons
Whole black peppers- 1/2 tsp
Fenugreek seeds- 2 tsps
Mustard seeds- 1 tsp
Method
Dry roast the 1st four ingredients and set aside. Roast the other ingredients one by one separately (Be
careful not to burn them). Grind all the roasted ingredients together to a powder. And store in an airtight
container.
Spicy Curry Powder Recipe
Ingredients
Coriander seeds- 1/2 cup
Cumin seeds- 1/4 cup
Black mustard seeds- 1 tablespoon
Black peppers- 1 tsp
Red chilies- 5
Fenugreek seeds- 3/4 tsp
Turmeric powder- 2 tsps
Dried curry leaves- 20

Method
In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat. Remove from heat.
Grind all the roasted ingredients together to a powder. Store in an airtight container.

Rasam Powder Recipe

Ingredients
1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting
Method
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio
Chat Masala Powder Recipe
Ingredients
Red chillies - 1/2 cup
Dhania (coriander seeds) - 1/4 cup
Rock salt (powder separately) - 1/4 cup
Kala Namak - 2 tbsp
Dry mango powder or Pomegranate Seeds - 4 tbsp
Cardamom - 15
Cinnamon - 10 pieces
Cloves - 15
Black pepper - 1 tbsp
Method
1. Dry red chillies, dhania and garam masala spices under hot sun./Tray dryer
2. Pound to fine powder and mix other ingredients.
(Powdered fry mint leaves can also be included if liked).