Dehydrated onion is fresh onion dried to a low moisture, and kibbled onion is a coarse, irregular piece of it. ASTA colour value is a measure of the extractable colour of chilli and paprika. Steam sterilisation is a heat treatment that reduces microbes in spices. ETO treatment is fumigation with ethylene oxide, which is banned for food in the EU.
Each term shows up on quotes and certificates, so here is what it means and what to ask.
What is dehydrated onion, and what is it used for?
Dehydrated onion is made by slicing, washing and drying onion in heated air. It keeps for many months, is light to ship, and rehydrates in cooking. Dehydrated onion uses include seasonings, soups, sauces, snacks, ready meals and processed meat. A large share of Indian supply is processed in Gujarat, around Mahuva.
Forms range from large flakes to powder, and the choice depends on the application. The range is described in the forms of dehydrated onion available.
What is kibbled onion?
Kibbled onion is dried onion broken into coarse, uneven pieces, smaller than flakes and larger than granules. It is popular in seasonings and mixes where you want visible pieces that release flavour quickly. It sits between the chopped and granulated forms, and the particle size range is agreed in the contract.
Suppliers use size names loosely, so one plant's kibbled may be another's chopped. Ask for a sieve analysis showing the percentage of product retained on named screens, and approve a sample against it. Unlike colour, particle size is easy to check, so compare the first delivery with the sample straight away.
What is ASTA colour value?
ASTA stands for the American Spice Trade Association, and the ASTA colour value measures how much red colour a chilli or paprika sample gives up in solvent. A higher number means a deeper colour. It is not a measure of heat. Why ASTA colour value matters explains how to specify it.
Ask which method was used, because different labs report slightly different values, and insist on the same method for every lot.
What is steam sterilisation of spices?
Steam sterilisation exposes spices to a short, controlled steam treatment to reduce bacteria, including Salmonella, and then dries them. It is a common requirement for spice powders and for onion and garlic going to the EU or US. See what steam sterilisation is and when you need it.
Ask for the pre- and post-treatment microbiology on your own lot, since a treatment label alone proves nothing.
What is ETO treatment?
ETO means ethylene oxide, a gas used to fumigate spices and seeds to cut microbial load. Ethylene oxide and its breakdown product, 2-chloroethanol, are not accepted as residues above the legal limit in food sold in the EU, and EU authorities have rejected spice lots for it. The background is in what ETO treatment is and why EU buyers reject it.
Ask the supplier in writing to confirm that ETO is not used, and test for residues before shipping. Rules in other markets differ, so check with your regulator.
Next step
Specify these terms in writing, with a test method for each. We can check supplier claims against lab results and supervise loading. Book a free sourcing review to get started.