Cryogenic grinding uses super-cold liquid nitrogen to chill the grinding chamber to extremely low temperatures, around -150°C. This helps reduce the loss of important oils, minerals, aromatic compounds, and resin in the process. Compared to regular grinding at room temperature, cryogenic grinding is much faster
and more efficient at making materials into smaller particles. This is hard to achieve with traditional grinding machines that don't use extreme cold.
Crafting Flavorful Memories: Garam Masala Infused with Mother's Love for a Taste that Embraces Your Heart
Our
VISION & MISSION
OUR VISION
To enhance the quality of farming life and foster improved soil fertility, the adoption of sustainable agricultural practices stands as a pivotal strategy.
VEngaging in practices like crop rotation, which diversifies crops planted in a specific area over time, and embracing organic farming methods that minimize synthetic inputs can lead to healthier and more prosperous farming communities. These sustainable approaches not only benefit farmers but also contribute significantly to the long-term enhancement of soil health, thereby ensuring sustained agricultural productivity.
OUR MISSION
Achieving a global presence means establishing a strong and widespread presence in every corner of the planet, ensuring that no area is left untouched or underserved.
MStriving for a global presence necessitates the creation of a robust and extensive network that spans every nook and cranny of our planet. This endeavor ensures that no region is neglected or lacking the services it requires, fostering inclusivity and accessibility worldwide.
With
CRYOGENIC
Technology
The advantages of Cryogenic Grinding Technology with Respect to Conventional Grinding Techniques are as under:
| Cryogenic Grinding Technology | Conventional Grinding |
|---|---|
| Improves the natural Aroma by minimizing the loss of essential oils and olio resins (Approx. 3 – 10 %loss). |
In Conventional Grinding Technique the loss is about 15 – 43 %. |
| Obtain finest particle size upto 50 micron (300 mesh). | Size ranges from 500 – 1000 micron (150 – 30 mesh) in Conventional Grinding Techniques. |
| Better in terms of higher natural aroma and natural colour due to lower grinding temperature. |
Loss of color and aroma due to heat generated in grinding chamber. |
| Overall grinding capacity can be enhanced by 2 – 3 times as chilled process line & process equipment is not disturbed by thermal fatigue. |
Lower grinding capacity at higher power consumption. |
| At Cryogenic temperature, the product at (-150 C) cools down and crystalizes at the microscopic level and hence it becomes rock solid. This crystallization locks the oils in the product and makes it easy to be ground. |
While grinding, oil heats and evaporates making product dull and odorless. |
| Cryogenically processed spices have longer shelf life than the conventionally ground ones due to higher Volatile oil in them. |
Due to loss of Oil, product life reduces substantially. |
| As cryogenically processed spices are rich in essential oils & olio resins, delicious recipes with higher taste and aroma can be made by adding little quantity of Hathi Spices. |
Higher consumption of product. |
ANALYTICAL
We perform all tests in our in-house laboratory in accordance to FSSAI and ASTA norms.
Raw material not conforming to our standards is rejected and sent back to supplier.
COLOR IN CHILLI
Characteristics color of the capsicum fruits are generated by the presence of pigments such as chlorophyll and carotenoids.
CAPSAICIN CHILLI CONTENT
The pungency of chilli is due to capsaicin and traces of allied chemicals. Pungency can be objectively evaluated by estimating the capsaicin content.
MOISTURE CONTENT
Water content or moisture content is the quantity of water contained in a material.
TOTAL ASH
The ash content is a measure of the total amount of minerals present within a food.
CURCUMINOID CONTENT IN TURMERIC
The curcuminoids are natural phenols that are responsible for the yellow color of turmeric.
PIPERINE CONTENT
IN PEPPER
A pungent alkaloid that is concentrated in the outer skin of pepper berries.
VOLATILE OIL
It is a measure of flavour and aroma of the spices.
CRUDE FIBER
The insoluble residue of an acid hydrolysis followed by an alkaline one. This residue contains true cellulose and insoluble lignin.
PARTICLE SIZE DISTRIBUTION
An index indicating what sizes of particles are present in what proportions in the sample particle group to be measured.