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.

eugenol, eugenol acetate, iso-eugenol

Cloves bud oleoresins has medical as well as cosmetic applications.
Cloves buds oleoresins act as expectorant and is used in the treatment of stomach upsets.

It is also beneficial in preventing cold and flu as well as helps in energizing body and stimulates indigestion. It effectively cures many digestive problems.
Clove bud oleoresin is well known for its antiseptic properties. It isextensively used in dentistry as minor anesthetic and cures mild toothaches andgum inflammations

Asafoetida are commonly known as Asafoetida or Hing and belong to Apiaceae family.Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties.

Asafoetida contains Resin (40 - 64 %), Gum (approx. 25%), Voltile Oil (10-17%), Ash (1.5 to 10 %)

As medicine it is useful for curing colic flatulence and for toothache cure and various troubles related to the teeth and gums.
In cooking asafoetida sprinkled in very minute quantity on fried snacks give an agreeable flavour.

Oleoresin obtained from ginger is a kind of volatile oil which is derived in the course of solvent distillation method by rhizomes of ginger. Scientifically, ginger is known as Zingiber officinale which belongs to Zingiberaceae family of Zingiberales order. Ginger oleoresin has distinctive smell of ginger.

Gingerol and shogaol, volatile oil

It is employed for flavoring all kinds of food productslike sea food, in vegetarian or non- vegetarian cuisine.
It is used as an aromatic, carminative, stomachic and as a stimulant.
Ginger oleoresin is found effective in treatingnausea caused by sea sickness, morning sickness and chemotherapy. It iseffective in arthritis and has blood thinning and cholesterol loweringproperties.
Ginger oleoresin is also treated as folkmedicine. It is classified as good stimulant and carminativ

Rosemary Oleoresin, also known as Rosemary Oil Extract or ROE is an oil soluble, natural extract used to retard rancidity in natural oils. Its potent antioxidant properties are attributed in large part to carnosic acid, one of its major constituents.

Carnosic acid

Rosemary Oleoresin is a oil soluble antioxidant. This means it protects vulnerable oils from oxidation, which causes the smell of rancid oil.
Use just like Vitamin E Acetate or Vitamin E Natural, in products which need or

Celery oleoresin is obtained by solvent extraction of the dry seeds of Apium graveolens L.(family: Umbelliferae) of Indian origin. Main constituents of Celery seed Oleoresins are d- limonene and sedanolides which are responsible for its characteristic flavors.

d-limonene and sedanolides

Celery oleoresin is extensively used as flavoring or spice. It is also used as stimulant, carminative, nervine, sedative and even in tonic.
It is also used to flavor soft drinks and unpleasant medicament.
It also aids in improvingdigestion and provides relaxing, cooling and calming effects to the body.

Cumin Seed oleoresin is obtained by solvent extraction of ground roasted seeds of Cuminum cyminum. It is extremely powerful, green spicy, but not sharp, more of a soft and mellow scent.

Volatile oil, cuminic, cymene, dipentene, limonene

Cumin seed oleoresin is largely used for its digestive properties.
It is used in cooking lots of food items too.
Being a good flavoring ingredient, it is used in instant foods, baking, puffed food and meat products.
It is also used to treat morning sickness, diarrhea as well as carpal-tunnel syndrome.

Capsicum Oleoresin is extracted from red chilli. Its main composition is capsaicin (10%) and capsanthin. This oleoresin is completely safe to be used as food condiment.

Capsaicin (10%), Dihydrocapsaicin, and Nordihydrocapsaicin

Capsicum oleoresin is used to add flavor to various food preparations.
This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia.
It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.

Nutmeg oleoresin is the natural extract of dried seeds of Myristica Fragrans Houttyn of family Myristicaceae. The oleoresin has gratifying aroma and slightly warmly taste sensation.

Volatile Oil, camphene and pinene

Nutmeg oleoresin is widely used to flavor varieties of cooked foods, confectioneries, puddings, meats, sausages, sauces, veggies, and drinks.
Nutmeg oleoresins are widely used for therapeutic and medicinalpurposes. It is used in the treatment of arthritis, constipation, fatigue, muscles aches and joints pain.
Oleoresin obtained from fleshy red fruits of Nutmeg is highly recommended for the treatment of rheumatism, nausea and neuralgia. It improves poor circulation and also aids proper digestions.

The Onion oleoresin is extracted from fresh bulb of the onion by steam distillation method. Onion has an ancient reputation as a curative agent. The oleoresins have lightly sweet & characteristic flavors of onion.

Menthanol

Onion Oleoresin is used in pharmaceutical preparations for cough and cold.
Onion oleoresin is very effective in diabetes, heart diseaseand neck cancer.
It is also advisable for women to consume Onion Oleoresin as it reduces the risk of osteoporosis by destroying osteoclasts.
Onion Oleoresin is also a very effective blood cleanser. It keeps skin clear and in good condition.

Cardamom Oleoresin is produced by steam distillation from the dried ripe fruit (pods). 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 condiment.

Alpha Terpinyl Acetate 50%, Cineol 20%, Linalol 5%, Linalyl Acetate 4% & Limonene

Big Cardamom oleoresins are brought to several uses for medicinal as well as culinary purposes.
It is used in avoidance of nausea and vomiting.It also induces sweating and reduces body temperature in warm season. Big cardamom is an aphrodisiac and is helpful in the treatment of cold.
Big cardamom is full of nutritional values. It constitutes good percentage of proteins, minerals, fiber, calcium, phosphorous, vitamins, riboflavin, niacin, chlorine, magnesium, copper, iron, thiamine, zinc, chromium, manganese etc.

Botanical Name:Curcuma longaFlavour: A characteristic flavour of TurmericSolubility:Soluble in oilsPlant Parts Used: RootsExtraction Method: Solvent ExtractionColor & Odor:Dark yellow brown with spicy odorShelf Life: 18-20months under the specified storage conditions.

Turmeric is botanically known as Curcuma longa and belongs to Zingiberaceae family. Oleoresin of Turmeric with 35% of curcumin content is obtained in the course of solvent extraction method from gingers and dried root stocks of Turmeric. Solvents used are ethyl alcohol, oils and organic solvents.

Curcuminoids: 55% Volatile oil content: 35%

Turmeric oleoresin may be widely used as coloring and flavoring agents for fast foods, jams, canned foods, etc.
Turmeric Oleoresin 35% Curcumin consists of numerous pharmacological and anti- inflammatory agent.
It is believed to have anti- parasitic properties.

Botanical Name:Capsicum annumFlavour:A characteristic aroma of Pepper with pungent tasteSolubility:Soluble in oilsPlant Parts Used: Dried fruitsExtraction Method: Solvent ExtractionColor & Odor:A viscous reddish homogeneous liquid with spicy odorShelf Life: 20-24months under the specified storage conditionsColor Value : 10000 11000cu

The product is natural and is obtained by the solvent extraction of dried fruits of Capsicum annum. The oleoresins are free from solvent, pesticide residues; heavy metal traces.

Alkaloids, Piperine and Chavicine

These are used to add colour to cheese, sauces, sweets, orange juice, spice mixtures, emulsified processed meats and egg yolks. Has great culinary and pharmaceutical value.

Oleoresin of black pepper is a kind of spice oleoresin. It is prepared through solvent extraction method, alcohol extraction method or by using super critical fluid extraction process on dried berries of peppercorns fruits of organic Pepper nigrum Linn vine, which is a member of Piperaceae family.

Limonene, Pinene, Myrcene, Phellandrene

Black pepper oleoresin is widely used in food industry as a coloring and flavoring agent.The oleresins represent complete spice flavor whereas essential oils only the aroma.
Black pepper oleoresins is also noted forreducing stomach aches, muscles aches and pains and also assists in getting relieffrom intestinal gastric disorders.
Oleoresins of pepper are anti-inflammatory and insecticidal. They act as central nervous system depressant and also repress fever and pains

Garlic oleoresin is obtained from the crushed bulb of the garlic, Allium sativum Linn. It has a powerful obnoxious odour due to the presence of disulphides.

Volatile Oil, propyl, alliin and allicin

The oleoresin of garlic is a valuable flavoring agent.
It is also used in perfumery and as insect repellent.
Allicin present in volatile oil is a powerful antibacterial.
Garlic oleoresin is also effective in treating bronchitis.
Being a powerful detoxifier, it can also help in relieving tiredness andrejuvenating the body.
Garlic oleoresin is also used in the treatment of plague.

Ajowan oleorisin represent overall flavor Profile of spices. It comprises of volatile essential oil and non volatile resinous fraction comprising taste components. Oleoresin of ajowan is pale green oily liquid with characteristic aroma and sharp taste attribute.

Primarily contains 35 60% thymol, p-cymine (10-16%), a-terepinene (10-16%), -pinene (4-5%) and dipenene (4-6%)

Ajowan Seed Spice Oleoresin is widely used for food preparation as a spice.
It has antiseptic, germicidal, and digestive property.
It has numerous medicinal uses; Oleoresins of Ajowan seeds are traditionallyused in curing various digestive problems and help in improvement of appetite

Cardamom Oleoresin is produced by steam distillation from the dried ripe fruit (pods). 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 condiment.

Alpha Terpinyl Acetate 50%, Cineol 20%, Linalol 5%, Linalyl Acetate 4% & Limonene

Big Cardamom oleoresins are brought to several uses for medicinal as well as culinary purposes.
It is used in avoidance of nausea and vomiting.It also induces sweating and reduces body temperature in warm season. Big cardamom is an aphrodisiac and is helpful in the treatment of cold.
Big cardamom is full of nutritional values. It constitutes good percentage of proteins, minerals, fiber, calcium, phosphorous, vitamins, riboflavin, niacin, chlorine, magnesium, copper, iron, thiamine, zinc, chromium, manganese etc.

Mace Oleoresin is the end product obtained by solvent extraction of the dried aril of Nutmeg fruit or Myristica fragrance van Houtte, Myristicaceae with the subsequent removal of the solvent.

Volatile Oil, camphene and pinene

Mace Oleoresins are used as spice and seasoning mixes, for meats, sausages and other food preparations.