Studies have shown that during conventional grinding of solid foods, spices and herbs lose more than 60 percent of their natural volatile oils containing aroma, flavour, nutrient and medicinal values. This happens because when grinding process increases the temperature to more than 45°C, spices and herbs start losing their value. Cryogenic grinder ensures retention of all these properties.
In addition to this, commodities grinded through cryogenic grinder have more equal distribution of flavour and medicinal values than the conventional method. The process does not damage or alter the chemical composition of the main elements in any way. Standard grinding process which does not use a cooling system can reach up to +200°F. This high temperature can reduce volatile components and heat sensitive constituents in herbs.