Oleoresins are concentrated form of the spice consisting of the volatile essential oil and the nonvolatile resinous fraction representing the flavor and taste of the spice. They are obtained mainly by solvent extraction from the spice. In food and flavor formulations, oleoresins can be replaced by spice powder providing standardized & consistent flavor, longer shelf life and free from microbial contamination. Apart from its aroma, spices are also used in Ayurved for its medicinal properties like Turmeric as antimicrobial, ginger for digestion, Basil as antioxidant etc...
 
Oleoresin Latin name
Basil leaf oleoresin Ocimum basilicum
Black pepper fruit oleoresin Piper nigrum
Capsicum fruit oleoresin Capsicum spp.
Cardamom fruit oleoresin Elettaria cardamomum
Celery seed oleoresin Apium graveolens
Cinnamon bark oleoresin Cinnamomum zeylanicum
Clove bud oleoresin Syzygium aromaticum
Cocoa oleoresin Theobroma cocoa
Coriander seed oleoresin Coriandrum sativum
Cumin seed oleoresin Cuminum cyminum
Curry leaf oleoresin Murraya koenigii
Dill Oleoresin Anethum sowa
Fennel fruit oleoresin Foeniculum vulgare
Fenugreek seed oleoresin Trigonella foenum-graecum
Garlic bulb oleoresin Allium sativum
Ginger rhizome oleoresin Zingiber officinale
Hibiscus oleoresin Hibiscus rosasinensis
Hing exudate oleoresin Ferula foetida
Mace oleoresin Myristica fragrans
Mustard seed oleoresin Brassica spp.
Nutmeg seed oleoresin Myristica fragrans
Onion bulb oleoresin Allium cepa
Paprika fruit oleoresin Capsicum spp.
Rosemary leaf oleoresin Rosmarinus officinalis
Tamarind fruit oleoresin Tamarindus indica
Turmeric rhizome oleoresin Curcuma longa
White pepper fruit oleoresin Piper nigrum
 
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