Our spices are treated with advanced sterilisation method, such as heat steaming using the autoclave, and UVC heat, using the UVC Vibrator machine. This particular technology produces finished goods that are pathogen-free.
Every product is scientifically validated by quality control and quality assurance programs, such as Global Food Safety Initiative ‘s(GFSI) FSSC 22000, HACCP based risk assessment, ISO 22000:2005, GMP, and halal certification.
Our locally grown spices and herbs are thoroughly sorted using both manpower and automated machine to avoid physical threats: metal, insects, stones, and many other foreign materials.
Our grinding process allows our customers to have custom grinding sizes. Steam treatment and UVC heat method are used in sterilization where dangerous microorganisms are destroyed effectively.
All finished goods will be lab-tested before packaging process. An additional counter-measure if there is any pathogen contained providing the highest level of safety.
After conducting several quality control inspections, we deliver our products to our customers in a timely fashion.
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