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Spice
Powders
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Product :
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Process for making ready spice/curry powders
for sambar, rasam and pulao.
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Application :
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In various food and gravy preparations and also
as flavouring agents.
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Feature :
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The dried clean spices are powdered to 40-50
mesh size. The powder is cooled to room temperature
and sifted. The spice powder is placed in airtight
container and fumigated. The powder is packed
in flexible pouches for marketing. For curry powder
preparation, the cleaned dry spices are given
a mild roasting (optional step), mixed as per
recipe and ground to 40-50 mesh, cooled to room
temp., sifted, fumigated and packed.
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Commercialisation :
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Commercialised.
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Economy :
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0.5 tpd.
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Investment :
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Rs. 5 lakh.
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Equipment :
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Roaster, hand-sifter, storage bins, balance,
heat sealer
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Raw materals :
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Dry spices of good quality.
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Contact Person :
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The Director
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Central Food Technological Research Institute.
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