Description
A spice blend of toasted sesame, coriander, cumin, cardamom, and fermented nuts that enhances flavor and extends shelf life.
Technical
Fermentation of nuts by lactic acid bacteria produces lactic acid and volatile flavor compounds, lowering the pH to 4.5–5.0 and inhibiting spoilage organisms. Controlled heat treatment at 70 °C for 5 min inactivates pathogens while preserving nut flavor and texture.
Science
Primary Reaction
Fermentation of nuts by lactic acid bacteria producing lactic acid and volatile flavor compounds
Sensory Profile
Aroma ()
nuttyearthyspicywarmtoastyfermented tangherbalroasted sesamecitrusy (from coriander)pungent (from cumin)