Thermal Treatment of herbs and spices is based on the principle of LTLT (Low Temperature Long Time) in a closed system at low pressure. This process uses low heat for a longer time to kill bacteria.
Temperature and duration of treatment vary depending on the origin of the product (tropical or moderate climate) and the target organism. The closed system with low pressure prevents evaporation and loss of flavour. With normal use, re-contamination in the original package is practically impossible.
We can distinguish 4 product groups:
We treat both ground and whole herbs and spices.