Fennel oil is obtained by steam distillation of the dried fruits of Foeniculum vulgare. The oil is pale yellow to brownish-yellow in colour. The product has a characteristic sweet, green, earthy, spicy note. Anethole and fenchone are major components in Fennel oil.
Indian Spices Manufacturer & Exporter from India.
Product Specification Botonical Name Elettaria cardamomum Color & Odor Brown clear liquid with Herbal Characterestic Cardamom Solubility Soluble in water, insoluble in oil Flash Point 215 degree Fahrenheit Product Description Cardamom oleoresin is obtained from the dried cardamom pods. The greenish to brown semi solid liquid has a great potential to become prime ingredient for not only as food preservative but also flavor enhancer. The oleoresin is full with triglyceride and steroid components. It is non-toxic, non-irritant and nonsensitizing. Common Names: Cardamom, Cardomomi, Musore Constituents: Volatile oil content: 14% Chemical compounds: Alpha Terpinyl Acetate, Cineol, Linalol, Linalyl Acetate and Limonene Uses: Extensively used as a domestic spice, especially in India, Europe, Latin America and Middle Eastern countries. The oleoresin is employed in some carminative, stomachic and laxative preparations. Widely used as a fragrance component in soaps, cosmetics and perfumes especially oriental types. Important flavor ingredient particularly in curry and spice products.
Ingredi Black Pepper Oleoresin 36/18 is manufactured by Plant Lipids and packaged in bulk 20 kg (44.092 lb) pails. Black pepper oleoresin is obtained by solvent extraction of the dry unripe berries of Piper nigrum L. (family: Piperaceae) of Indian, Indonesian and Sri Lankan origin. It is used in meat products for.
Black Pepper Oleoresin W/S (20/10) is a natural food additive obtained by solvent extraction of the berries of Piper nigrum L. It contains 20-21% Piperine and 10-11% volatile oil.
This oleoresin is obtained by solvent extraction of the fennel seeds with the subsequent removal of the solvent. The extracts of fennel has anti-toxic properties and finds most valuable application in counterbalancing alcoholic poisoning. It has played an important part in the treatment and rehabilitation of alcoholics. The dark brown liquid has the characteristic odour and flavour of Sweet Fennel.
we supply the quality Green Chilli (3.3 % Capsaicin) Oleoresin to people looking for pure and organic product. This is 100% pure and safe to use as it is free from chemical compounds. Botany Green Chilli plant grows to a height of 3ft that belongs to the Solanaceae of the plant kingdom. It bears small flowers and hasa long fruit that are known as chillies or pods. Fresh dried green chillies are used for the extraction of oleoresins that appears green in color. The liquid thus, obtained is liquid at room temperature. Green Chilli Oleoresin (3.3 % capsaicin) is a sharp liquid that has a refreshing aroma which is similar to the aroma of capsicum. Benefits of Green Chilli (3.3 % Capsaicin) Oleoresins â?¢ Green Chilli (3.3 % Capsaicin) Oleoresins can be used to add complexity to beverage flavours. â?¢ It can be used in confectioneries where it imparts major role. â?¢ These oleoresins can be used in pickles, seafood, canned food, medicine, cosmetics, etc. â?¢ Oleoresin obtained from green chilli is used to treat headache, mouth sores, joint problems, etc. Precautionary Measures! â?¢ If you are allergic to green chilli, avoid using Green Chilli (3.3 % Capsaicin) Oleoresins as it might cause unwanted reactions on its use. â?¢ Nursing mother should seek medical advice before using this oleoresin.
Product Description Capsicum Oleoresin (CP) - 6% Capsaicin is processed by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less than 6 percent. It also comprises of red coloring matter called Capsanthin.
Capsicum oleoresin is an oily organic resin derived from the fruit of plants in the Capsicum genus, such as chilli peppers. When the plants are finely ground, capsicum oleoresin is formed after the extraction process of capsaicin using oragnic solvents such as ethanol. It is commonly used as a culinary spice.
Capsicum Oleoresin is extracted from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (5%) and capsanthin. This oleoresin is completely safe to be used as food condiment.
Oleoresin capsicum (OC) is an oily extract of pepper plants of the genus Capsicum. It is also the principal active ingredient in OC spray and is a mixture of complex soluble phenols known as capsaicinoids. An oleoresin is a natural flavoring prepared by extracting a botanical (spice) with a non-potable volatile solvent, which is later removed. Oleoresins are added to almost every food application to contribute the attributes of the natural spice such as flavor, color, or as a natural antioxidant.
Elevate your senses with the aromatic and versatile Fennel Oil. Fennel oil is a highly aromatic essential oil extracted from the seeds of the fennel plant through steam distillation. The main active components of oil are anethole and fenchone, which have antioxidant, anti-inflammatory, and antimicrobial properties. This makes oil effective in relieving digestive issues, such as bloating, gas, and indigestion, as well as stimulating appetite and improving nutrient absorption. This oil boosts metabolism and reduces cravings, promoting weight loss. Menstrual cycles and menstrual cramps have traditionally been regulated and relieved by it. When using fennel oil, you should dilute it properly and use it with caution. It can cause skin irritation and is not suitable for use by pregnant or breastfeeding women, despite its numerous benefits. Overall, fennel oil is a valuable addition to any natural medicine cabinet or aromatherapy routine. Its sweet, spicy aroma and range of health benefits make it a versatile and popular choice among natural health enthusiasts. Package Size 100 GM, 500 GM, 1 KG, 5 KG, 10 KG, 20 KG, 25 KG Product Specifications Botanical Name: Foeniculum Vulgare Plant Part Used: Dried Seeds Origin: Indian Spec Range: Anethole 70-75% VOC: 100% Solubility: Alcohol Soluble Extraction Method: Steam Distillation Appearance: Colourless To Pale Yellow Liquid Odour: Pleaseant Aromatic Odour And Spicy Taste Specific Gravity: 0.953- 0.973 Refractive Index: 1.528 -1.538 Optical Rotation: +12 to+24 Natural: Yes Food Grade: Yes FDA: Yes FSSC: Yes Kosher: Yes Halal: Yes Applications: Culinary, Aromatherapy, Digestive Aid, Skin Care, Respiratory Health, Hormone Balance, Oral Hygiene, Mood Enhancement. CAUTION: It is meant only for external use. Do a patch skin test before applying it to your skin. Dilute it before topical application. Avoid direct exposure to sunlight. Pregnant women should consult a doctor before using it.
Fennel Seeds
Fennel Seeds
Botanical name (Foeniculum vulgare) Warm, sweet odor with an anise-like flavor Forms ( seeds& ground )
Overview Fennel Seed is a small elongated seed that is both used whole or ground and is identified by its licoricey flavour. It is native to the Mediterranean region, but also grown and processed in the Middle East. In India, it is most welcoming to receive a bowl of fennel seeds with small sugar crystals after a meal is paid for. It freshens the breath and leaves the mouth with that licoricey smell. Common Uses Fennel seeds can be used whole or ground in a wide array of meat and fish dishes. It also adds unique flavours to vegetarian dishes such as dahls, grain pilafs and vegetable curries. Italian cuisine benefits from fennel seeds by adding it to breads and meaty stews. It is not only limited to savoury dishes, no, fruit salads with a sprinkle of fennel seeds makes for quite a taste sensation. Homemade crackers with a sprinkle of fennel seed is quite delicious too. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Fennel Seeds
Packing: 25 Kg Paper Bag Origin: India Moisture: 6 %
Botanical Name - Foeniculum vulgare Category - Spices/Medicinal Form - Dry Part Used - Seeds General Information - Foeniculum vulgare Mill. is a biennial medicinal and aromatic plant belonging to the family Apiaceae (Umbelliferaceae). It is a hardy, perennial umbelliferous herb with yellow flowers and feathery leaves. It grows to a height of up to 2.5 m with hollow stems. The leaves grow up to 40 cm long; they are finely dissected with the ultimate segments filiform (thread like) of about 0.5 mm wide. The flowers are produced in terminal compound umbels. The fruit is a dry seed 4â??10 mm long. It is generally considered indigenous to the shores of Mediterranean Sea but has become widely naturalised in many parts of the world especially on dry soils near the sea coast and on the river banks. Some authors distinguish two sub-species of fennel, piperitum and vulgare: sub-species piperitum has bitter seeds, while sub-species vulgare has sweet seeds which are used as flavouring agents in baked goods, meat and fish dishes, ice creams, alcoholic beverages, etc due to their characteristic anise odour. Foeniculum vulgare (Apiaceae) commonly known as fennel is a well known and important medicinal and aromatic plant widely used as carminative, digestive, lactogogue and diuretic and in treating respiratory and gastrointestinal disorders. Its seeds are used as flavourings in baked goods, meat and fish dishes, ice cream, alcoholic beverages and herb mixtures. Phenols, phenolic glycosides and volatile aroma compounds such as trans-anethole, estragole and fenchone have been reported as the major phytoconstituents of this species. Different pharmacological experiments in a number of in vitro and in vivo models have convincingly demonstrated the ability of F. vulgare to exhibit antifungal, antibacterial, antioxidant, antithrombotic and hepatoprotective activities, lending support to the rationale behind several of its therapeutic uses. Phytochemicals- F. vulgare has been reported to contain 6.3% of moisture, 9.5% protein, 10% fat, 13.4% minerals, 18.5% fibre and 42.3% carbohydrates. The minerals and vitamins present in F. vulgare are calcium, potassium, sodium, iron, phosphorus, thiamine, riboflavin, niacin and vitamin C.
Fennel Seeds
