Powdered Raw Herbs: spoilage

[Guest guest]

Note: the top of this message repeats in each thread as background info:

 

A friend of mine's raw pharmacy consists solely of powdered (ground to a

very fine powder)RAW bulk single herbs, as can be purchased from Mayway. I

have a few questions about this method that I'd like to pose to the group.

I have broken each topic into a different thread for discussion. I

encourage the addition of any other concerns or benefits to this method. I

see this prescribing method spreading. 1 year ago I knew 1 person doing it,

now I know at least 25. These questions need to be asked/answered for sure.

Below are common practices with the ground RAW method followed by my

comments:

 

 

3. Which herbs would be most prone to spoilage when purchased pre-ground? I

naturally expect the nuts and seeds are most likely to go rancid. In fact,

after 2 weeks huo ma ren and bai zi ren start to smell like the yellow

emperor's armpit. Next I wonder about the aromatics. Would they lose their

zing? Anyone have experience with this?

 

 

-Tim Sharpe

[Guest guest]

>

> 3. Which herbs would be most prone to spoilage when purchased

pre-ground? I

> naturally expect the nuts and seeds are most likely to go rancid.

In fact,

> after 2 weeks huo ma ren and bai zi ren start to smell like the yellow

> emperor's armpit. Next I wonder about the aromatics. Would they

lose their

> zing? Anyone have experience with this?

>

>

> -Tim Sharpe

>

Tim, I have heard from Sinecura's manager that ground raw herbs are

very hard to keep safe. Belgium's food safety rules are very strict,

and I expect them to be the same in the US- lots of molding in ground

raw herbs. As soon as you open a box or a bag the molding increases

and a few days later the herbs are considered not safe for

consumption. There are almost no ground raw herbs on the European

market because of this problem- granules are stabilized and safer, I

was told.

 

Tom.