Kason Specification

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Frequently Asked Questions

• What is the Kason advantage?

  Kason provides a wide range of processing application solutions to businesses across the globe and can readily modify existing designs to accommodate unique processing requirements in countless industries. The Kason Advantage prioritizes dependable, efficient, and economical solutions that are designed to solve your processing.

• Why choose Kason screening equipment?

  At Kason, we manufacture industry-leading material screening and processing equipment for applications that require consistent and reliable performance. To support your equipment's optimal performance, we carry an extensive range of screens and screening equipment replacement parts for all Kason equipment.

• Why choose Kason Corporation for your lump breaking?

  Here at Kason Corporation, we have designed and manufactured a range of precision lump breaking machines that help you reduce materials for secure processing and handling. Wet & dry milling, preconditioning of new materials, de-agglomeration & dispersion, pre-milling, granulation, and reclamation of off-specification product.

• What are spices?

  The term 'spice' is thus used to cover the use of spices, herbs and certain aromatic vegetables to impart odour and flavour to foods. The taxonomic classification of spices is shown in Table 1.1. A conventional classification of spices is based on degree of taste as: This classification is shown in the table.

• Why choose Kason Corporation?

  For over 50 years, Kason Corporation has served as a leading global manufacturer of screening, sifting and processing equipment to a wide array of industries. We provide innovative, customizable and economical options for a wide variety of applications.

• How many spices and condiments are officially recognized by the ISO?

  There are as many as 86 important spices and condiments, officially recognized by both the ISO and the BIS. The BIS holds the ISO Secretariat for 'Spices and Condiments' on behalf of the Government of India. The ISO has now approved 86 spices that have been published in an ISO document. There are over 190 ISO Technical Committees (TCs).

• What are the different types of Indian spices?

  Indian spices can be categorized on the basis of useful parts, depending on economic importance, depending on climate, on the basis of taste, weather. Seed: Cumin, black cumin, fenugreek, coriander, fennel, ajowan, poppy, aniseed and mustard.