Hartkorn spices – our quality guide
Our quality guideline provide transparency and you can classify the quality of spices, mixtures and herbs by yourself with our quality guideline.
A pure spice (pepper, nutmeg, basil) is characterized by the following steps:
Green is the best quality without any additives. The red coloured ones are awarded by far the lowest grade.
Is it a mixture such as chips, pizza, curry or chicken?
The share which is prescribed by law is getting less; starting with green, continuing with yellow and ending with red which mustn’t ever exist of any spices at all.
We only process the best available raw materials to delicious spices and herbs mixtures evidenced by our BIO and IFS certification.
The selection of good suppliers and producers, as well as years of experience in purchasing and quality control of our raw materials, guarantee you excellent quality, unique taste explosions and good digestibility.
The shelf life of spices and herbs depends on their storage and preservation. In the long term, aroma security and stability can only be achieved by using suitable light protection packaging to prevent oxidative degradation processes.
A quality feature of mixtures of spices + herbs are the prescribed categorizations. Each mixture must be assigned to a category.
Our raw materials are processed and refined as far as possible in their natural state without unnecessary additives (preservatives, sweeteners or colorants).
Super easy and fast: You can quickly classify the quality of a pure spice or a mixture and herbs yourself. No idea how this should work? No problem! Our quality guide for pure spices and mixtures as well as herbs is available for you to use.