Flavor Preservation in Spice Processing: Rushi’s Cryogenic Grinding Advantage
In the spice world, heat is the enemy of aroma.
At Rushi Spice, we’ve long known that even with the same batch of peppercorns or chili, different grinding methods can result in up to 30% variance in essential oil retention.
Traditional grinding creates heat and friction, leading to flavor loss through oil evaporation and oxidation.
So we upgraded.
Introducing: Our Liquid Nitrogen Cryogenic Grinding System
we now use a cryogenic grinding system that freezes spices to -196°C using liquid nitrogen before grinding. The result: cleaner, finer, more flavorful spice powders.
Key Benefits:
Ultra-low temperature grinding = minimal oil loss
80–120 mesh fineness
Higher bioactive retention
Product yield over 98%
No clumping for high-oil-content spices
Fully enclosed, dust-free, safe grinding environment
Applications in the Food Industry:
Spice Powders for Seasoning & Packaging — Stronger aroma, longer shelf life
Meat Processing — Fine particle size blends smoothly with minced meats
Marinades & Curing — Deeper flavor absorption
Soups & Broths — Better visual clarity, flavor diffusion
By reengineering the way spices are processed, we’re bringing the full potential of Sichuan flavor to the world.
Want samples or custom grinding support? ✉️ Email Info@zpiceup.com or follow us @RushiSpice