Industry Insights
The characteristic aroma of spices like Black Pepper, Cardamom, and Clove comes from Volatile Oils (essential oils) stored in microscopic glands within the plant material. When spices are ground, the surface area increases, exposing these oils to oxygen.
Chemical processes like oxidation and evaporation begin immediately. For instance, the piperine in pepper is stable, but the terpenes (which provide the scent) are highly volatile. This is why N2N Ingredients emphasizes whole-spice sourcing and specialized packaging—to maintain the “homeostasis” of the spice’s chemical profile until it reaches the end processor.
