Green Pepper oleoresin is obtained by solvent extraction of green pepper corn of Piper Nigrum L. VOC 12-18%, Piperine: 25-43%
White Pepper Oleoresin is obtained by solvent extraction of ground white pepper berries
VOC: 5-12%, Piperine: 30-48%
White Pepper Oil (CO2) is obtained by Supercritical carbondioxide extraction of ground white pepper berries
Cardamom is referred to as the Queen of spices. The essential oil of cardamom is obtained by the steam distillation of Elletaria cardamomum (L). The product is a free-flowing liquid that is colourless to pale yellow in colour. It has a sweet, spicy, warming note, with a woody, balsamic base note. The product is oil soluble
Nutmeg oil is obtained by the steam distillation of dried kernel of seeds of Myrystica fragrans. The oils is a pale yellow, free-flowing liquid, with a spicy aroma
The essential oil of black pepper is obtained by the steam distillation of dried berries of Piper nigrum. The oil is a colourless to pale/greenish yellow colour with warm, peppery aroma.
Ginger oil is obtained by the steam distillation of rhizomes of Zingiber officinale. The oil is pale yellow to dark brownish yellow in colour. It has a citrus, spicy, ginger, aroma.
The oil is obtained by the steam distillation of dried tubers of Curcuma Longa L. The product is a free-flowing liquid that is pale yellow to orange yellow in colour, with a characteristic spicy aroma
Encapsulated white pepper oleoresin is manufcatured by spray drying oleoresin white pepper with food grade excipients It has yellow to yellowish green powder and has the characteristic taste of ground white pepper.
Piperine; 5-11%
