Joseph Adams

Oleoresin Cassia is a red-brown to green liquid obtained by extracting the cassia bark form varieties of Cassia trees in Southeast Asia. It has the strong sweet aroma of Cassia. The flavor is deep and strong with a slight bite that is usually associated with cinnamon.

Oleoresin Dill is a green liquid obtained by extracting the dried seeds. It has an aroma and flavor similar to that of caraway. This is due to the higher carvone content of the seed versus the weed.

Oleoresin Celery is a green liquid obtained from celery seeds. It has a bitter flavor resembling that of celery hearts and has the aroma of fresh ground celery seeds. (similar to fresh cut celery stalks with a slightly fruity character).

Oleoresin Allspice is a green liquid obtained from dried pimenta berries (allspice). It has a sweet, yet breathtaking aroma reminding one of a blend of spices.

Oleoresin Clove is a green-brown liquid obtained by extraction of the clove buds. It has a sweet, aromatic and slightly phenolic odor. The flavor is spicy with a bit of “bite”.

Oleoresin Black Pepper is a viscous suspension of crystals in a liquid obtained from the dried pepper berries. It is light green in color and has a strong, sweet odor of black pepper. There is a considerable amount of “bite” to the taste.

Oleoresin Mace is a red-brown liquid. It exhibits a waxy precipitate below 70 degrees Fahrenheit. It is obtained by extracting the red arillode that protects the nutmeg shell and seed. The aroma is similar to that of nutmeg but more pungent. The flavor is slightly bitter, bland and not as lasting as the nutmeg.

Oleoresin Coriander is a brown green liquid obtained by extracting the ripe coriander seeds. The aroma is sweet and pleasant with a similar flavor.

Oleoresin Nutmeg is a beige colored paste. It is obtained by extracting the nutmeg seed and shell. The aroma is delicate. The flavor is bitter and numbing.