Cold grinding of chili powder is a process of grinding the spices at a low temperature to preserve their flavor, aroma, and nutrients. During the cold grinding process, the spices are first cleaned and dried, and then ground using a low-temperature grinder. The temperature is kept low to prevent the loss of essential oils, which are responsible for the flavor and aroma of the spices.
Cold grinding is often preferred over traditional grinding methods because it helps to retain the natural color and flavor of the spices. Traditional grinding methods generate heat, which can cause the spices to lose their color and flavor, and also degrade their nutritional value. Cold grinding is a popular technique used in the food industry, especially for the production of high-quality spices that are used in gourmet dishes and food products.