Spice packet with multiple compartments for separating flavorants and method for assay of flavorants contained

Abstract

A spice packet has multiple compartments with instructions printed on a front side, where each compartment has instructions associated with a sequential step to be performed using the contents of the related compartment. The back side of the packet includes a shopping list and culinary information which may be of interest in establishing the historical background of the dish which uses the spice packet. The amounts of the spices in each packet are selected according to the strength of each individual spice which forms the contents of a packet.

1 ) A packet for two or more flavorants placed in separate compartments, said packet having:
 a front side;   a back side;   said packet front side and back side sealed around an outer perimeter and further divided into a plurality of said compartments separated from each other by a sealed division across two points of said perimeter seal, each said compartment having an associated set of cooking instructions printed and aligned substantially about said compartment on said front side;   said packet having a shopping list and culinary information printed on said back side.   
     
     
         2 ) The packet of  claim 1  where one of said compartments contains said flavorant comprising at least one variety of seeds, leafs, roots, or plant saps. 
     
     
         3 ) The packet of  claim 2  where said variety of seeds, leafs, roots, or plant saps includes at least one of Coriander, Cumin, black Mustard, brown Mustard, white Mustard, Bay Leaf, or Asafetida. 
     
     
         4 ) The packet of  claim 1  where at least one of said compartments contains said flavorant comprising one or more of Coriander, Red Chili Powder, Powdered Turmeric, Powdered Garlic, Garam Masala or its constituents (Black pepper, Cloves, Cinnamon, Brown cardamom, Cumin seeds, Dry Ginger, Nutmeg), Bay leaves, Cardamom, Sugar, Salt, Black Pepper, Black Cardamom, Black Salt, Cinnamon, or Roasted Cumin. 
     
     
         5 ) The packet of  claim 1  where the quantity of a particular flavorant in a particular packet is varied according to the potency of said particular flavorant. 
     
     
         6 ) The packet of  claim 1  where each said flavorant is assayed for flavor intensity, assigned a strength S, such that when said S has a larger value, a smaller amount of said flavorant is used in a particular said compartment. 
     
     
         7 ) A multi-compartment packet for one or more high temperature flavorants and one or more low temperature flavorants, the compartments formed from edge and midline seals of a first and second flexible surface, the sealed regions forming print regions on a corresponding exterior surface of said first flexible surface, said print regions containing preparation instructions related to the enclosed contents of a corresponding said compartment on the exterior of one of said flexible surfaces, the exterior of the other of said flexible surfaces containing culinary and other information related to said packet, at least one of said compartments containing high temperature flavorants for cooking in oil at a temperature substantially above 100° C., and at least one of said compartments containing a simmering flavorant for cooking at a temperature substantially below said high temperature flavorant temperature. 
     
     
         8 ) The multi-compartment packet of  claim 7  where the contents of one of said compartments has a quantity determined by assaying a flavorant strength. 
     
     
         9 ) The multi-compartment packet of  claim 7  where the contents of one of said compartments includes at least one flavorant with a strength S which was assayed for strength, assigned a strength S, where the quantity of said flavorant in said compartment is increased or decreased corresponding to said strength S. 
     
     
         10 ) The packet of  claim 7  where one of said compartments contains said flavorant comprising at least one variety of seeds, leafs, roots, or plant saps. 
     
     
         11 ) The packet of  claim 10  where said variety of seeds, leafs, roots, or plant saps includes at least one of Coriander, Cumin, black Mustard, brown Mustard, white Mustard, Bay Leaf, or Asafetida. 
     
     
         12 ) The packet of  claim 7  where at least one of said compartments contains said flavorant comprising one or more of Coriander, Red Chili Powder, Powdered Turmeric, Powdered Garlic, Garam Masala or its constituents (Black pepper, Cloves, Cinnamon, Brown cardamom, Cumin seeds, Dry Ginger, Nutmeg), Bay leaves, Cardamom, Sugar, Salt, Black Pepper, Black Cardamom, Black Salt, Cinnamon, or Roasted Cumin. 
     
     
         13 ) The packet of  claim 1  where at least one of said compartments contains said flavorant for preparation of a beverage. 
     
     
         14 ) The package of  claim 1  where said compartments contain spices for the preparation of Asian Indian Chai. 
     
     
         15 ) The package of  claim 1  where at least one of said compartments contains spices for Indian Chai, including one or more of dry ground Ginger, Fennel seed, Cloves, Cinnamon, Sugar, and dry Tulsi.