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Our job? Adding a world of flavour, aroma and colour to your food with a wide range of quality herbs and spices from all corners of the globe. The thing is: when bringing natural ingredients to the table, nasty and harmful microorganisms can gatecrash the party!

That's why we used to treat our herbs and spices with irradiation to remove the harmful microorganisms that could make you sick. Now, we're using steam-sterilisation to do the same job – but in a more natural way.

OKAY, SOUNDS GOOD, BUT WHAT IS FOOD IRRADIATION?

Irradiation is designed to kill harmful bacteria like salmonella and E.coli, to prevent spoilage and increase the shelf life of products. Nobody got time for E.coli.

Irradiation is the process of exposing food to a controlled amount of energy – either gamma rays, X-rays or electron beam radiation. Sounds like something out of Star Wars. Or is it Star Trek? Something with a Star in it.

HOW DOES IRRADIATION AFFECT FOOD?

Ha! It does not! Nope, irradiation is a cost-effective and safe sterilisation method which doesn't compromise the nutritional quality and food safety of products. It also doesn't noticeably change the taste, texture or appearance of food.

SO, WHY THE NON-IRRADIATED ROUTE?

Although it is safe, not all consumers love the idea of irradiation – even though the product is left free from all irradiation energy. So, we looked at other ways to decontaminate foods – ways that many people would prefer. This is why we have chosen to steam-sterilise our new spice range.

SO WHAT IS STEAM-STERILISATION EXACTLY?

It's a simple, yet effective way to decontaminate food. We expose our spices to saturated steam at high temperatures (121°C to 134°C), which kills all microorganisms that may be detrimental to the health of your diners.

When herbs and spices undergo steam treatment, they are considered natural ingredients – hence our cleaner labels.

It's extraordinary flavour, the all-natural way! Find our new formulations in our brand-new packaging.