A few grams per thousand of all you eat: this is the average quantity of herbs, spices, and aromatic blends used in general food products. If we’re only considering weight, then it would be true to say spices and herbs are rather insignificant.
The expert suggestions for pasta producers
It’s therefore understandable that purchasing and QA managers may prefer to focus on “heavier” ingredients such as flour, cheese, and meat, whilst relegating the importance of herbs and spices to the point where only their price and conformity to health and safety regulations are taken into account.
Such an approach, however, is mistaken. It would be as if we decided to value a perfume based on the shape and attractiveness of its container, rather than its actual fragrance. Here is why we’d be so mistaken with regards to herbs and spices.
About the aroma…
An often-cited fact is that 60% of consumers choose their food according…
to be continued