Clove Bud Oleoresin

/Spice Oleoresin Water Soluble

Clove Bud Oleoresin is prepared by solvent extraction of clove bud. This oleoresin is extremely concentrated product which contains more flavoring ingredients that can be soluble in the particular solvent used, as it turns much close to original clove flavor and odor. A concrete, absolute and oleoresin are also produced by the buds in small quantities. However in view to make food safety product, ethanol is generally used as a solvent agent, as this is regarded as non toxic material compared wit

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Celery Seed Oleoresin

/Spice Oleoresin Water Soluble

Celery oleoresin is obtained by solvent extraction of the dry seeds of Apium graveolens of Indian origin. Oleoresins are derived from ripped seeds of Celery. This plant is cultivated worldwide and its volatile oil has strong aromatic flavor. Generally, Celery is known as Garden Celery, Small age or Wild Celery. Main constituents of Celery seed Oleoresins are d- limonene and sedanolides which are responsible for its characteristic flavors. It is greenish yellow in color and possesses strong flavo

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Cassia Black Oleoresin

/Spice Oleoresin Water Soluble

Cassia oleoresin is obtained by solvent extraction of inner bark of Cinnamum Cassia followed by dispersion in approved additives. Oleoresins are the true essence of spices representing their holistic character in terms of flavor, color and taste attributes. American Organics has a wide range of spice extracts including their enriched flavor / color or taste versions to meet the growing sophistication of the food processing industry and its diverse needs. American Organics is investing in a state

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Cardamom Oleoresin

/Spice Oleoresin Water Soluble

Cardamom oleoresin is extracted by steam distillation from the seeds of the fruit gathered just before they are ripe. The dark brown oleoresin is a yellow liquid with a sweet-spicy, warming fragrance. It is non toxic in nature and is widely used as a food condminant. Cardmom oleoresin is listed in the British Herbal Pharmacopoeia as a 'specific' for flatulence and dyspepsia. The non- toxic, non- irritant and non- sensitizing oleoresin is obtained in small quantity and is commonly known as Cardom

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Capsicum Oleoresins

/Spice Oleoresin Water Soluble

Pepper spray , also known as OC spray (from "oleoresin capsicum"), OC gas , and capsicum spray , is a lachrymatory agent used in policing, not control, crowd control, and personal self-defense, including defense against dogs and bears. Capsicum frutescence is the plant the produces the chili peppers. This plant has several varieties which are known by different names around the world. Capsicum is one of them and capsicum benefits are very well known. Capsicum is actually a broad term that refers

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Black Pepper Oleoresins

/Spice Oleoresin Water Soluble

Black pepper oleoresin is dark green viscous oil extracted out of dried berries plant called piper nigrum. Black peppercorns contain alkaloids. The main pungency principle is piperine. It is widely cultivated in India. Black pepper oil is also good for muscle aches and pain. Black Pepper’s woody warm aroma comes from the volatile oils found mostly in the flesh and skin. The pungency of its bite comes from the alkaloids and resins found in seeds. The essential oil goes into perfumes and flavoring

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Basil Oleoresins

/Spice Oleoresin Water Soluble

Basil oleoresin is obtained from solvent distillation method of dried leaves of organic Ocimum Bassillicum and is also called as Basil essential oil or Sweet basil oil. It is herbal plant that belongs to Lamiaceae or Mint family and is cultivated in most of the countries worldwide. Basil plant is often called as Garden Basil, Tulsi or Holy Tulsi. Oleoresin of Basil is a dark greenish brown viscous liquid which is soluble in fixed oils and has floral spicy odor particularly of basil. This oleores

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Asafoetida Oleoresins

/Spice Oleoresin Water Soluble

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Ajowan seed oleorisins

/Spice Oleoresin Water Soluble

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Spice Oleoresin water soluble

/Spice Oleoresin Water Soluble

Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a volatile, Hydrophobic, colorless, odorless, crystalline to waxy compound. Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice or "heat". In high concentrations, capsaicin will also cause

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