Spices give food aroma, color, taste, and sometimes even texture. Each spice has special and unique chemical compounds that create sensory qualities. Aroma is intertwined with taste and flavor in determining spice profiles.

Spices contain the essences of the five basic tastes defined by the tongue: bitter, salty, sour, sweet and umami.

Toxic compounds tend to taste bitter, but not all bitter foods are poisonous. When used wisely in food preparation, a bitter spice brings balance to food. Bitter flavors can be found in a wide variety of spices.

Salty serves to bring out other flavors and is the only rock eaten. It is available in a wide variety of colors and sizes. The most obvious difference in salt is due to its texture, finely ground salt dissolves more easily and leaves a saltier taste, while coarse salts taste longer and spread their flavor over a longer period of time.

Sour tastes that constrict the sinuses and pucker the mouth indicate the presence of organic acids. Sourness acts as a warning that food may spoil or be harmful. Acidic sourness can bring a balance to food if applied judiciously.

In its most basic form, sugar is a source of energy. Umami, on the other hand, is the newest flavor to be recognized and is often described as a delicious and deep quality that imparts the desired richness to foods. It was originally linked to the presence of glutamic acid found in seaweed, but has also been linked to inosinate and guanylate compounds found in high-protein foods.

It undergoes many tests to allow the affixing of the QLabel quality label on the spice packs. The QLabel label is a proof of product quality for consumers.

Our organization bIt draws its strength from its experienced staff and advanced technological facilities, and is based on current legal regulations and standards developed by domestic and foreign organizations. It also offers QLabel quality label services for spices within the scope of food products to requesting persons and organizations.