Oleoresins are obtained by solvent extraction of the spice. Oleoresins consist of the volatile essential oil and the non-volatile resinous fraction comprising of taste components, fixatives, anti-oxidants, pigments and fixed oils that are naturally present in the spice, in a highly concentrated form. Oleoresins, the true essence of the spice representsthe overall flavour profile of the spice. they serve as convenient and hygienic substitutes for spice powders in food products without impairing any flavour characteristics.
Flavour is a cumulative of the senses of smell and taste and is influenced by the variety, agroclimatic conditions of growth, maturity at harvest and post-harvest storage conditions. Variations in these factors tend to alter the flavour quality of the spice from batch to batch. Being a standardized product, a specific amount of oleoresin can always provide consistency in flavour profile, which is a basic requirement for any branded item.
Major applications are in processed foods, snacks, sauces, sea food and vegetable preparations and alcoholic and non-alcoholic beverages. Active components of many spices are reported to have medicinal properties.

We offer oleoresins of:
Cardamom, Cumin, Celery, Coriander, Clove, Fennel, Fenugreek, Ginger and Nutmeg