Abstract
Spices are vital ingredients in cuisine, traditional medicine, pharmaceutical, and nutraceutical industries. Increasing the potency of the organoleptic properties of spices may reduce the quantity of use, hence conserving natural resources and reducing cost. However, the technology to accomplish this has not yet been developed. We have invented a 2-6 μm Mid-Infrared Generating Atomizer (MIRGA), which was applied externally over packaged spices. We discovered the changes in spices’ chemistry which was responsible for their enhanced inherent characteristics (aroma and taste). In addition, the required quantity of the treated spices for recipe preparation was 20-40% less versus control. The irradiation using MIRGA is economical, easy to use at any level from consumer to industry, safe and eco-friendly. The research is illustrated with organoleptic tests, instrumental measurements and mineral estimation of black cumin.
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