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Manufacture of Indian Kitchen Spices (Masala Powder) with ...

Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (ChaatMasala, SambarMasala, PavBhajiMasala,GaramMasala,Godamasala, PaniPuriMasala, Kitchen King Masala, ThandaiMasala Powder,Meat Masala, RasamPowder,KesariMilk Masala, Punjabi CholeMasala,ShahiBiryani Masala,Tea Masala Powder, JaljeeraMasala, Tandoori masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) ,maybecalledthe heartbeat s, ' !Aspicemaybeavailableinseveralforms:fres h,wholedried, , ,fruit,root,bark,berry,budorothervegetab lesubstanceprimarilyusedforflavoring, , , ,usedalongwithfoodsuchasChilli(Mirchi),T urmeric(Haldi),Coriander(Dhania),Cumin(J eera),Mustard(Rai),Fenugreek(Methi), (Til),Cardamon,Peppercorns(KaliMirchi),C love,Fennel(Saunf), ,Indianspicesarethemostsought-aftergloba lly,giventheirexquisitearoma,texture, ,spicesinIndiahavebeengrowninsmalllandho ldings, 'slargestproducer, ,internationaltradeinspicesandcondiments haveincreaseddramaticallywhichcouldbeatt ributedtoseveralfactorsincludingrapidadv ancesintransportation,permittingeasyacce ssibilitytoworldmarkets,growingdemandfro mindustrialfoodmanufacturersofwiderangin gconveniencefoodswhichareeitherreadytoea torrequiringminimalpreparationtimeintheh ousehold,migrationoflargenumberofpeopleo

(ii) Molds and Aflatoxin. www.entrepreneurindia.co C. Sterilizing or Pasteurizing Methods (i) Ethylene Oxide Gas Method (ii) Irradiation (iii) Steam Sterilization D. Chemical Properties (i) Pungency Standards (ii) Flavor/Aroma (iii) Color 6. Manufacturing Process of Blend Spices Cleaning Drying Grading

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or seasoning, although many can also be used as a herbal medicine. A closely related term, ‘herb’,is used to distinguish plant parts finding the same uses but derived from leafy or soft flowering parts. The two terms may be used for the same plants in which the fresh leaves are used as herbs, while other dried parts are used as spices, e.g.

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