Products

EOAS Organics (Pvt) Ltd Nutmeg is the solvent extract of ground rip seeds of Myristica Fragrans of Sri Lankan origin. The buff to light orange colored semi-solid waxy resin has the characteristic aroma of nutmeg. The fruits are pendulous, broadly pyriform, yellow smooth, 7–10 cm long, fleshy, splitting open into two halves when ripe, showing the ovoid, 2–3 cm-long, dark brown shining seeds.

EOAS Organics (Pvt) Ltd Mace is the solvent extract of ground rip of Myristica Fragrans of Sri Lankan origin. The reddish brown free flowing liquid has the characteristic aroma of mace. Myristica fragrans Houtt Aril is the yellowish brown lace membrane that surround the nutmeg seed after removing and dried. Mace is the sister spice of nutmeg. Mace is also called ‘flower of nutmeg’. Mace blades are smooth and shiny and are about 4 cm long. The color and flavor of mace varies depending on its origins. It is spicy and bitter, with clove-like and piney overtones.

EOAS Organics (Pvt) Ltd Black Pepper is the solvent extract of dried ground berries of Piper Nigrum of Sri Lankan origin. The olive green liquid pourable at ambient temperature when uniformly mixed is slightly warm and has a pleasant odor with a pungent biting sensation to taste with the characteristic aroma of fresh ground black pepper berries. “The king of spice” or “Black gold” or “Black Pepper” is the most abundant spice and seasoning used all over the world. The spherical shaped, high quality, peppercorns are obtained from flourishing Piper nigrum plants grown in Sri Lanka. Black pepper is a rich source of Piperine.

EOAS Organics (Pvt) Ltd Ginger is the solvent extract of ground dried rhizomes of Zingiber Officinale of Sri Lankan origin. The dark brown colored liquid pourable at ambient temperature has a lemony, refreshing aroma of ginger with a pungent taste. Zingiber officinale Roscoe Rhizome is a common condiment available in many foods and beverages. Gingerols, shogaols, paradols and zingerone contain in ginger resulted to ‘hot’ sensation in the mouth. Maturity, genotype and agro-climatic conditions are mainly affected to the quality of ginger. Considering all these facts we provide different formats of dried ginger with maximum quality.