We don't sell packaging. We sell shelf life.
Spices & Masala
Ground spices and masalas lose colour, pungency and aroma when moisture and oxygen reach their volatile oils. Antilia builds high-barrier, aroma-retentive pouches — metallised or foil laminates with strong moisture barriers on the BARRIXA™ system — to hold flavour, colour and shelf life for domestic and export spice brands.
Masala blends, ground and whole spices, sachets to bulk — barrier pouches that stop caking and aroma loss across humid supply chains.
Why it matters
Spice powders are hygroscopic — they pull in humidity and cake or clump. A strong moisture barrier keeps masalas free-flowing from the factory to the kitchen shelf.
The aroma and heat of spices live in volatile oils that oxidise in air and fade in light. Metallised or foil laminates with a high oxygen and light barrier hold pungency and colour — the deep red of chilli, the gold of turmeric.
Export spice brands face months of transit and tropical humidity. We engineer barrier and seal strength to survive it, and finish with zippers, tear-notches and euro slots for retail.
FAQ
We use high moisture-barrier, metallised or foil laminates that block humidity and oxygen, so volatile aroma oils, colour and pungency stay locked in and powders stay free-flowing.
Yes. Export spices face long transit and high humidity, so we engineer the barrier and seal strength to survive the full ambient or cold supply chain.
Yes — from sachets to kilogram packs, with press-to-close zippers, tear-notches and euro / hang slots for retail display.
