A METHOD OF PROCESSING SPICES AND OTHER AROMATIC EDIBLE MATTER.

摘要

A method of preparing an aromatic condiment composition, comprises passing a mixture containing aromatic edible vegetable matter e.g. spices or herbs and at least 2% by weight, relative to the amount of aromatic edible vegetable matter, of an edible extender substance through an extruder at a temperature and degree of shear sufficiently high to achieve commercial sterility.