The purpose of this paper is to highlight the critical role of color in the spice and seasoning industry and demonstrate how objective, instrumental measurement addresses the limitations of traditional visual inspection. It outlines the challenges posed by heterogeneous powders, irregular textures, and global market expectations, while presenting best practices and technologies—such as HunterLab’s ColorFlex L2 and Aeros—that deliver precise, repeatable results. By connecting real-world case studies, regulatory requirements, and regional preferences, the paper shows how proper color control enhances product quality, efficiency, and return on investment across the supply chain

 

Introduction

Color is a primary quality attribute for spices and seasoning ingredients. A vivid, uniform hue generally signals freshness, proper ripeness, and consistent processing, while dull or off-color can indicate age, uneven blending, or contamination. For example, bright yellow turmeric or deep red paprika is prized in many cuisines; this richness comes from high pigment and essential oil content, which correlates with strong aroma and flavor. Likewise, uniform color in a ground spice or blend (e.g. curry powder) ensures the batch is mixed evenly. Processors use color as an indicator of raw material maturity (e.g. fruit fully ripened before harvest) and as a final check on product consistency. In fact, a HunterLab study notes that “color control is a primary factor in quality analysis” for spices worldwide. Proper color measurement during drying, grinding, blending, and packaging helps ensure the desired sensory and nutritional qualities of the final spice product.

Challenges of Spice Color Measurement

Spices and seasonings present unique measurement challenges. They are often non‑homogeneous powders or grains with irregular particle sizes and textures. Light interacts differently with coarse granules versus fine powders. Moreover, many spice materials are non‑uniform by nature: for example, a blended curry powder or rub may contain multiple ingredients (turmeric, chili, herbs, salt, etc.) each contributing different colors. Sampling such mixtures can yield variation across the sample surface.
Visual inspection is unreliable. Human perception of color varies with ambient light, angle of view, and individual differences (even slight color‑vision deficits). Judging spice color “by eye” is subjective and inconsistent. Manufacturers and regulators require objective, repeatable data. In practice, relying on sight alone can miss small yet significant deviations in color or gradual shifts from batch to batch.

Even the processing stage affects color. During drying, overdried spices may darken (burnt color), while underdried spices may appear “greener” or develop mold. Grinding changes appearance – a whole chili versus ground chili have different specular (shiny) characteristics. Blending must be uniform so that each dose has the same color. Finally, packaging (especially in transparent containers) demands consistent appearance; faded color can make consumers distrust the product. Monitoring color at each stage (raw, intermediate, final) is therefore essential for quality control. As HunterLab notes, “color control monitoring during these various stages of processing is essential for creating the desired aesthetic appeal and final product outcome”.

Best Practices for Instrumental Color QC

To overcome visual and sample issues, producers use instrumental spectrophotometry. Key best practices include:

• Use appropriate geometry. For opaque spices, a reflectance geometry such as 45°/0° is ideal, because it mimics human viewing and excludes specular gloss. The HunterLab ColorFlex L2, for example, employs a 45° annular illumination with 0° viewing which “provides true color and appearance” for opaque powders.
• Calibrate regularly. Standardize the instrument with certified white and black tiles before each session (and after any bulb changes). This ensures ΔE accuracy over time.
• Prepare repeatable samples. For powders, use a standardized sample cup or petri dish. Fill and tap the cup to settle the powder consistently, then cover it with an opaque lid to prevent stray light or dust. (The ColorFlex L2 even has a high-precision camera and guides to help eliminate air gaps.) As recommended by HunterLab: “fill the sample cup to the top, tap it on a hard surface, cover it, and take three measurements for an average value”. Take multiple readings (refilling each time) and average the results to account for sample non-uniformity.
• Control measurement conditions. Use consistent illuminant (typically D65) and observer angle (10°) or industry-standard (e.g. D50/10 for food). Perform measurements in a stable environment (shield from ambient light and keep the instrument at constant temperature).
• Document and integrate data. Modern colorimeters can export data (L*a*b*, reflectance spectra, color indices) directly to SPC or LIMS systems. The ColorFlex L2, for example, includes USB and Ethernet connectivity and can push results to LIMS or SPC for enterprise-wide tracking. Defining tolerances (ΔE thresholds) and alarm limits in software ensures that any batch out of color spec is immediately flagged for corrective action.

Following these protocols ensures that measurements are objective, repeatable, and traceable. Typical QC steps for powders might be: configure the device (select color scale and observer), calibrate it, dispense and level the powder in the holder, place the lid on, then take and average three readings. Using standardized procedures and modern spectrophotometers turns color from a subjective guess into a precise numeric attribute.

Spectrophotometer Technologies for Spices

Color measurement in food relies on reflectance spectrophotometers. These instruments illuminate the sample with a full-spectrum light source and measure the reflected light across wavelengths. The result is a spectral reflectance curve, from which CIE L*a*b* (or other) values are computed. By contrast, some simpler colorimeters measure only tristimulus values or a few wavelengths. Spectrophotometers (such as the HunterLab devices) capture the full spectrum, enabling calculation of any color scale or index. This is important for spices, which may be evaluated by many standards (L*a*b*, Hunter Lab, Gardner, ASTA, etc.).
Key instrument features for spices include:

• Illumination Geometry: Most spices are opaque powders, so a 45° illumination with 0° viewing is preferred, as it “minimizes sample geometry effects” and matches human visual brightness perception. HunterLab’s ColorFlex L2 uses exactly this geometry, giving “unparalleled accuracy, versatility, and value” for spice measurements. The Aeros non-contact spectrophotometer uses a 0°/30° viewing (vertical) and measures large areas, which is also well-suited for rough or uneven samples.
• Sample Area: Larger measured area averages out variability. The Aeros excels here, providing 27.5 square inches of sample coverage in a few seconds (rotating multiple readings). This is far larger than typical portable meters (e.g. Konica Minolta CR series ~10–20 cm²) and captures a truly representative portion of a coarse sample.
• Contact vs Non-Contact: Traditional spectrophotometers require contact or a sample cup. The ColorFlex L2 measures through a glass sample cup. The Aeros is non-contact: its sensor is suspended just above the sample and automatically adjusts height. This “smart” design avoids physical contact, eliminating any contamination or damage to the optics. Non-contact measurement also means no need to flatten or grind large items – whole spices or multiple samples can be measured in situ.
• Data Handling: Both the ColorFlex L2 and the Aeros operate as a self-contained color workstation (touchscreen, built-in computer, no external PC needed). They store ample data and have intuitive software (EasyMatch Essentials) for easy viewing of spectral and colorimetric results. Both can output data to external displays or systems via USB/Ethernet.
• Speed and Throughput: High-volume spice production demands fast measurements. The ColorFlex L2 can report a color value in a few seconds. The Aeros can take ~35 measurements in 5 seconds over its large area, meaning a single scan yields a highly averaged result quickly. In practice, this lets QC labs ramp through hundreds of samples per shift instead of dozens.

These features make spectrophotometers far superior to manual or filter-based methods. Portable “colorimeters” with fixed filters (like Agtron units) can give a single numeric index (e.g. an arbitrary Agtron scale) but lack the flexibility of full-spectrum data. HunterLab solutions output standard CIE values and can even compute industry-specific indices: for example, a spectrophotometer reading can be converted to the ASTA color value for paprika (ASTA Method 20.1) by measuring absorbance at 460 nm.

HunterLab Spectrophotometers: ColorFlex L2 & AEROS

HunterLab offers two key benchtop models for spice QC:

• ColorFlex L2: A versatile benchtop spectrophotometer with a 45°/0° geometry. It is optimized for opaque powder and liquid samples. Key features include a high-precision sample camera (to ensure consistent filling and to avoid air gaps), an integrated touch interface, and spill-proof rugged housing. It supports all major color scales and indices used in the food industry. Setup is fast thanks to on-screen wizards. Because it has a built-in computer, the L2 can run standalone or connect to networks. It includes USB and Ethernet ports for data export to SPC or LIMS. The L2’s flexibility and ease of use make it ideal for everyday QC of turmeric, paprika, chili, pepper, curry blends, seasoning rubs, etc. It delivers results in seconds, so operators can quickly confirm each batch meets color specs.
• AEROS: A reflectance-only, non-contact spectrophotometer designed for “irregularly shaped/textured products”. It has the largest sample aperture in the industry (27.5 in²) and a rotating turntable. The sensor automatically raises and lowers to just above the sample surface. There is no direct contact with the product or holder, so messy or oily samples (like chile pastes or seeds) cause no cleanup issues. As a result, operators save substantial time: one case study notes that shifting to Aeros cut the multi-hour sample preparation process down dramatically. The Aeros’ auto-height positioning and durable, sealed platform (removable for quick cleaning) further minimize downtime. Like the L2, it reports full-spectrum data (L*a*b*) on-screen or to a PC. The Aeros is especially valuable for coarse or whole spices (e.g. cracked black pepper, nutmeg halves, chili flakes) and for high-throughput labs measuring many samples at once.

 

Comparison of HunterLab ColorFlex L2 vs. Aeros

 

Feature	ColorFlex L2	AEROS
Measurement geometry	45° annular illumination : 0° viewing	0° viewing (vertical) diffuse illumination (sphere)
Aperture / sample area	Small/medium area (sample cups up to a few cm²)	Largest area ~27.5 in² (rotating stage)
Sample type	Powders, small granules in a cup or plate	Any form – powders, lumps, chips, or multiple samples on one platform
Contact vs Non-contact	Contact (with sample cup or lid)	Non-contact (sensor suspended above)
Camera & Sensors	Built-in top camera for sample alignment	Sensor auto-height and rotates; optional camera
Sample prep	Use sample cup; pour & tap powder; cover with lid	No sample prep beyond placing product on platform
Measurement speed	~3–5 seconds per read	~5 seconds for ~35 reads over full area
User interface	Integrated touchscreen (Essentials 2.0)	Integrated touchscreen with rotating stage
Data output & connectivity	L, a, b, spectra, indices; USB/Ethernet to SPC/LIMS	Same, plus large area averaging
Typical use-case in spice QC	Routine QC of powders/blends (turmeric, paprika, chili, pepper, salts)	QC of textured or multiple-spice samples (whole dried peppers, seeds, large blends)
Maintenance	Minimal; sealed (spill-proof) housing	Removable platform for quick cleaning; sealed optics

 

Both instruments are engineered for food production environments. They have robust construction (industrial glass touchscreen, sealed case on the L2) and require minimal maintenance. Together, they cover nearly every spice QC scenario: the L2 for fine powders and routine checks, and the Aeros for challenging, non‑uniform samples.

Color Quality Standards and Compliance

Color measurement also supports compliance with regulations and industry standards. In many markets, spice color is regulated or standardized to ensure purity and consumer safety. For example:

• FDA/USDA (USA): The FDA requires that approved color additives (e.g. paprika extract, annatto) meet strict purity limits (21 CFR Part 74). Spices that impart color must be labeled appropriately (e.g. “and color” or “with coloring”). Consistency in color can reveal adulteration or contamination. The USDA and other agencies inspect spices for contaminants (Salmonella, filth, undeclared dyes) and may view unexpected color variations as warning signs. (Indeed, the American Spice Trade Association’s post-Salmonella guidelines emphasize “preventing post-processing contamination” and thorough cleaning, of which color uniformity is one indicator.) By generating objective color data, spectrophotometers help manufacturers demonstrate compliance with such regulations and catch issues early.
• ASTA / ISO Standards: The American Spice Trade Association publishes methods for color. A prime example is ASTA Method 20.1 for paprika: an acetone extract’s absorbance at 460 nm is measured and converted into “ASTA Color” units. In practice, this means a lab prepares an extract and reads it on a spectrophotometer. Typical U.S. paprika values range ~65–180 ASTA units, while oleoresin (pure extract) can be 500–3500. HunterLab spectrophotometers can display absorbance directly, simplifying ASTA computations. International equivalents (ISO 7541:2020) specify similar extractive color tests for paprika. While spices are generally exempt from food dye restrictions if they contribute their own natural color, using an instrument to quantify color ensures uniformity and can support any HACCP or ISO 22000 plan that includes appearance specifications.
• HACCP / Quality Certifications: Modern food safety standards (HACCP, FSSC 22000, BRC/GSFI) require defined product specifications. Color is often a critical parameter in those specs (for example, a spice might have a defined L* or a range of Hunter L values). By monitoring color, processors can catch deviations that might indicate microbial growth, moisture issues, or adulteration – all of which are safety risks. In effect, instrumental color QC becomes one of the controls in a HACCP plan. For instance, if a batch of pepper powder drifts toward gray, it might suggest exposure to moisture or mildew, prompting further investigation.

Overall, spectrophotometers like the ColorFlex L2 and Aeros enable compliance by providing traceable, numeric evidence of color consistency. Quality teams can store the data in LIMS, generate certificates of analysis, and easily compare against FDA or ISO criteria. As one spice expert notes, reliable color data helps “meet government standards and quality expectations”.

Real-World Improvements

Manufacturers who adopt instrumental color measurement see tangible benefits in quality, efficiency, and ROI. For example, one snack food producer testing dozens of coated products per shift found sample prep to be a major bottleneck: five minutes per sample of wiping and resetting sample cups added up to an entire shift’s work. After switching to a non-contact Aeros, that company dramatically reduced cleaning time. Because the Aeros’s sensor never touches the sample, operators no longer had to scrub holders between runs. In practice, this cut labor by hours per day and eliminated sample-holder contamination errors (which previously could have caused false color readings).

In another case, a large spice grinder integrated the ColorFlex L2 on its blending line. Before, operators estimated blend uniformity by eye; now they measure every batch in seconds. The result was a significant drop in out-of-spec batches and rework. The company reports that measurable color targets (set on the spectrophotometer) ensure each truckload of chili powder or curry mix matches the customer’s color profile. This consistency improved customer satisfaction and reduced material waste. The ROI on the spectrophotometer paid off within months: less scrap, fewer customer complaints, and lower labor hours in QC.

Smaller producers gain as well. An artisanal spice mill uses a ColorFlex L2 to maintain uniform spice mixes for export. Even though they hand-produce blends, having a quick color check prevents costly shipping delays due to a “darker than expected” batch. By flagging any color shift on the spot, they avoid producing whole barrels that might be rejected by international buyers. The reduced waste alone justified the investment. In every case, the operational efficiency is clear. Modern spectrophotometers speed up QC, reduce human error, and provide data that can be trended for process improvement. By detecting color drift early, processors save on raw material and avoid bulk rework. The net effect is higher throughput, lower costs, and better product consistency.

Regional and Market Considerations

Color preferences vary globally. For instance, customers in South Asia expect a bright golden-yellow for turmeric and a deep red for chili powders; deviations can signal poor quality. In Europe, Hungarian-style paprika is prized for its vibrant red, whereas North American markets may accept slightly lighter “sweet” paprika. In Middle Eastern and African cuisines, certain spice blends (e.g. berbere, ras el hanout) have traditional color cues that consumers look for. Processors selling internationally must calibrate their QC targets to these preferences. Industrial buyers often specify color in L*a*b* or Hunter Lab units for consistency across regions. Artisanal producers may rely on visual tradition, but even they benefit from instrumental checks to back up their judgment. Global exporters, moreover, must meet the strictest standard: a batch leaving the factory gate in Brazil or India must look identical to one arriving in Germany or Japan. Spectrophotometry makes it possible to certify that uniformity, bridging regional expectations.

Competitive Technologies

A variety of color measurement tools exist, but not all are equally suited for spices. Many portable colorimeters use small apertures and require contact or fiber-optic attachments. While adequate for homogeneous coatings, such instruments struggle with uneven powders or larger samples. They typically output only L*a*b* and need a PC for data logging, lacking the integrated workflows of newer systems.

Other solutions measure overall luminosity or use a few fixed wavelengths to compute a proprietary “number.” These units work well for baked goods or roasted grains, but they do not provide a full spectral profile. They cannot directly report standard color values (L*a*b*, Hunter Lab, etc.) without additional conversion. Moreover, these proprietary scales are defined for specific products (e.g. coffee, chocolate) and may not translate to spices. Handheld color meters and smartphone apps are even less suitable, as they lack rigorous calibration and spectral data.

By contrast, HunterLab instruments are purpose-built for food and industry. The ColorFlex L2 and Aeros offer true spectral analysis (not just filtered readings) and large measurement areas. They support all relevant scales and indices for food (CIE, Hunter, ASTM, etc.). They also come with global support and validation – HunterLab pioneered color science for 70+ years and is a recognized authority in appearance measurement. In head-to-head comparisons, manufacturers consistently find HunterLab instruments easier to calibrate, more rugged (food-grade enclosures), and better integrated solutions (touchscreen UI, LIMS/SPC connectivity) than legacy alternatives.

In summary, while alternatives exist, HunterLab devices combine the most relevant features (full-spectrum analysis, large sample area, ease of cleaning/use, and compliance support) specifically for the spice industry. Their scientific approach (citing calibration standards, offering ΔE tolerances) makes them “best-in-class” for rigorous food QC.

Conclusion

Color quality control is essential in spice and seasoning manufacturing. It directly reflects product freshness, uniformity, and processing integrity, impacting both safety and consumer perception. Traditional visual checks cannot reliably meet modern quality demands, especially for heterogeneous powders and blends. Instrumental spectrophotometry solves this problem by delivering objective, high-resolution color data.

HunterLab’s advanced spectrophotometers (ColorFlex L2 and Aeros) are specifically engineered to address the challenges of spices. They provide accurate reflectance measurements on difficult samples, minimize operator effort and contamination risk, and integrate seamlessly into production workflows. By supporting all relevant industry scales and interfaces, they help processors meet regulatory standards and internal specifications. Case studies show dramatic gains in QC throughput and product consistency, leading to less waste and higher returns on investment.

Overall, implementing proper color measurement transforms color from a subjective quality check into a controlled, quantifiable process. With rigorous procedures and the right tools, spice manufacturers can ensure every batch meets the desired color profile – satisfying customers and regulators alike. HunterLab’s 70+ years of color science expertise and specialized equipment make it the trusted solution for color quality control in the spices and seasonings industry.

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To learn more about Color and Color Science in industrial QC applications, click here: Fundamentals of Color and Appearance

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