CONTROLLING HUMIDITY AND TEMPERATURE WHILE DRYING HERBS AND SPICES

This article discusses the importance of controlling temperature and humidity during the drying process of herbs and spices. It explores how these factors influence the quality of dried products, such as flavor, color, and aroma, and highlights best practices for optimal preservation. The article covers various drying methods, including air drying, dehydrators, oven drying, and freeze-drying, emphasizing the need for careful monitoring of environmental conditions to prevent spoilage and maintain high-quality results. It serves as a guide for both commercial producers and home users seeking to enhance the quality and shelf life of dried herbs and spices.