Back to Food Hygiene
Many of the compounds that give spices and botanicals their potency — volatile oils, delicate pigments, active constituents — begin to degrade the moment they're exposed to heat, light, or fluctuating humidity.
Maintaining a consistent cold chain from harvest through storage slows that degradation dramatically, which is why we track temperature and humidity at every handoff, not just at the warehouse door.
Ingredients that require it are stored in climate-controlled rooms set to the specific range each botanical needs, rather than a single one-size-fits-all setting.
The difference shows up in the final product: brighter color, fuller aroma, and a shelf life that holds up to what the label promises.
