Certifiers look at how we transport the spices, how we store them, how we ship them. Our warehouse and the processors also need to be inspected. According to the guidelines established by the Organic Foods Production Act of 1990, farmers and processors must also pass yearly inspections by an independent certifying agency, keep detailed records of operations, and maintain a written organic management plan. Since many spices are grown and harvested outdoors, there is an increased chance that they may contain bits of foreign matter like twigs, leaves, insects, stones and dirt before they are shipped to processors and manufacturers. Some foreign matter, like leaves, stones and twigs, is removed by cleaning equipment when the spices are processed, and other matter is eliminated during fumigation and sterilization.
Sterilization is necessary to destroy microorganism growth and reproduction capability.
Heat sterilization and the use of carbon dioxide chambers are the preferred methods for processing organic spices. Heat sterilization isn't suitable for treating all spices, however, because it can destroy some of the essential oils and flavors. And CO2 will kill bugs and their eggs, but won't sterilize the spices. EtO is primarily used to make other compounds like ethylene glycol, a chemical in antifreeze and polyester, and to sterilize medical equipment. But major spice companies are unwilling to replace the risks caused by chemicals with different risks caused by radiation.