Tips

Global Grinders > News > Tips
Tips

Choosing the Right Tamper Proof Lining for Spice Grinders

0 Comments

Tamper proof linings are essential for wholesale spice grinders, ensuring that your spices are able to stay as fresh as possible on the shelf after they have been packaged. The type and style of liner to use will often come down to your specific requirements as well as the content of the bottles. For spice grinder sets, other factors to consider include the material of the bottle. Plastic bottles and glass bottles have different properties that can impact the effectiveness of the lining. Liners are used for many purposes – to keep foods such as spices dry and fresh, to prevent leaks and to ensure consumer safety.

It’s always a good idea to consider liners in the costing of your final product. You may find that a pressure sensitive foam liner is a most efficient, cost-effective option, or you may find that induction seals are a better choice. In this handy guide, we compare the two main types of tamper lining to see the best option for spice grinders.

How to Seal Bulk Spice Grinders

The two types of tamper lining available as a value added service at Global Grinders includes the following:

#1 Pressure Sensitive Foam Liner

This type of liner works well for dry products, making it ideal for spices. The liner has an adhesive side that sticks to the grinder bottle, using pressure to secure the closer to the bottle. Once the closer is removed, the liner stays on the top of the container. This liner can be applied manually and works on both glass and plastic spice bottles. It is a cost-effective option for products that need to be sealed, as no additional equipment is needed to seal the bottle. This option does not work for liquid products however. Application areas need to be completely free of moisture, or otherwise the liner will not be able to adhere to the bottle. This liner has a shelf life of about six months – this is important to note when determining your packaging life cycle.

The primary benefits of pressure sensitive liners (also known as PS liners) include a very strong seal that keeps freshness in without the risk of air entering the bottle, along with the fact that once the liner is removed, it cannot be reapplied again.

#2 Induction Liners

Induction liners are comprised of multiple layers of pulpboard, wax and foil, with a polymer coating. A special induction machine is required to apply these liners. The machine melts the wax and polymer, creating a hermetic seal once it solidifies. There are two types of induction liner. One piece liners are made of a foam or paper packed laminate. After sealing, the entire liner is removed from the cap when the spice bottle is opened. Two piece liners have an added wax and pulpboard layer. During heating, the wax melts and absorbed into the pulp to release it from the foil liner. The pulpboard remains inside the cap. Liners include single or multiple pull tabs, or a lift and peel tab. During sealing, a foil laminate inner seal is bonded to the lip of the bottle. Once the bottle is filled with spices and capped with this type of liner, it is passed through the sealing system.

This option is suitable for liquid and dry ingredients. The main benefits to this liner is that the liner cannot be reapplied to the container once it is removed, as well as the fact that an airtight seal is created. It is often best used on plastic spice bottles, as the heating process is better suited to plastic. Glass heats, making it potentially dangerous during the sealing process unless handled carefully.

Both of these tamper proof linings offer value to wholesale customers. To find out more about our full range of spice grinders and value-added services, contact Global Grinders today.

Spices, Tips

Choosing the Best Peppercorn For Your Spice Grinder

0 Comments

One of the most ubiquitous whole spices used in spice grinders all over the world is without a doubt the humble peppercorn. This spice can be found in almost every part of the world, and is used in almost every global cuisine. While black pepper is the best known of all the peppercorn varieties, there are also other varieties that can add plenty of flavour, aroma and complexity to dishes.

Best Types of Peppercorn to Use in Your Spice Grinder

It is important to note that until you have tasted freshly ground pepper milled directly onto food, you cannot truly appreciate the taste of this heady spice. Equal parts pungent, rich and sharp, the taste and smell is distinctive, working well over a simple piece of avocado toast, perfectly brewed cup of chai or an elaborate five-star dish worthy of MasterChef. Already ground pepper is very different to freshly ground, with much of the flavour and freshness lost within 30 days of the spice being ground. As peppercorns are ground whole, the flavour is protected inside the outer shell of the dried berry. The grinding mechanism of a spice grinder breaks through this shell, releasing the flavour inside.

The scent of whole peppercorns does however reveal a hint of the flavour to come. If you visit a spice market, and compare different peppercorn varieties, you will soon notice this subtle difference in aroma.

Which Peppercorns Should You Have in Your Pepper Grinders?

As each kind offers its own distinct flavour, you may find that it’s handy to have a few different kinds of peppercorn. Stocking up on a few good quality spice grinders is the best way to grow your spice collection and enjoy delicious, fresh, whole spices for every meal.

All pepper comes from the same plant – Piper nigrum. Varieties differ according to when the berries are picked, and how they are processed to achieve the final colour and flavour.

  • Green Peppercorns.  Popular in Thai, French and Creole cuisine, green peppercorns are picked before the berries have matured, while they are still in their green stage. They are typically air-dried, freeze-dried or pickled in brine to avoid fermentation and keep them from ripening after plucking. This type of pepper is aromatic and fresh, but milder than other types. This type is often used in traditional peppercorn sauces. As a fair amount of processing is required, and the yield is often smaller for immature berries, they cost bit more than black or white peppercorns.
  • Pink or Rose Pepper.  Pink pepper is not a true pepper, but is actually a dried berry from a tree that is found on the island of Reunion in the Indian Ocean. Often, in cookbooks and supermarkets, this type of pepper is called ‘red peppercorns’ – true red peppercorns are very rare however. The flavour is very similar to black pepper, but a little milder and sweeter. It can be on the pricey side as berries are imported and therefore not easily found at spice markets and supermarkets.
  • White Peppercorns.  White peppercorns are fully mature berries that are picked when partially ripe. Their skins are removed by soaking the berries in water for a few days and then rubbing them off manually or mechanically. The smell is earthy, while the taste is hot and spicy. As the flavour is very distinctive, it is often used in sauces, soups and dishes rather than as a final seasoning on its own. The additional processing steps also make this pepper slightly more expensive than black pepper, even when buying spices from the same region.
  • Black Peppercorns.  The most common type of pepper, black peppercorns are mature berries that are picked before ripening, as they begin to move from green to yellow. The berries are boiled briefly, then left to ferment and dry in the sun or dried by air heating, until they turn black and wrinkled. The taste is moderately spicy, especially when ground from whole peppercorns.

Each peppercorn has its own place in your spice grinder, as you can see! Try them all, and you will soon begin to enjoy the versatility and taste that freshly ground peppercorns add to your meals.