Comparing effects of washing, thermal treatments and gamma irradiation on quality of spices

Samples of 5 selected spices, black pepper (Piper nigrum), fennel (Foeniculum vulgare), coriander (Coriandrum sativum) and anise (Pimpinella anisum) seeds, and turmeric (Curcuma longa) rhizomes, obtained from the local market, were washed with pure tap water then dried at room temperature, subjected to a thermal treatment at 70 degrees C for 15 minutes or exposed to a gamma radiation source (5.0 or 10 kGy). The treatments were evaluated using microbiological and chemical studies