Products

Oleoresin Anise is a green liquid. The aroma is sweet like fresh ground anise. The flavor matches the aroma.

Oleoresin Cardamom is a brown liquid obtained from the seed of cardamom plants. It has a very sweet and spicy aroma and a spicy flavor with a hint of bitterness and mint.

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 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 Capsicum is a rust to red colored liquid obtained from the dried capsicums grown throughout the world. It contains all of the heat and color associated with the various varieties.

Oleoresin Caraway is a brown-green liquid obtained from the caraway seed. It has an aroma of ground caraway seed and a flat, fatty acid flavor with a slight mint 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 Jalapeno is a green to brown liquid obtained by solvent extraction of jalapeno peppers. The heat value is 250,000 SV and is standardized with a Kosher grade of vegetable oil.

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 fennel is a green liquid obtained by extracting ground fennel seeds. it has an aroma similar to that of anise, but the flavor is much more spicy.

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 Laurel is a green, pasty liquid obtained from laurel leaves (bay leaves). It has a sweet, strong aroma with a camphor-like background. The flavor is strong and herbal.

Oleoresin Marjoram is a green pasty liquid obtained by extracting the leaves of the cultivated sweet variety of Marjoram. It has a herbaceous and camphor-like odor. The flavor is spicy with a slight medicinal taste.

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 Cumin is a green liquid obtained from the cumin seed. It has an aroma that reminds one of a chicken and celery soup base. The flavor gives a hint to that base, but on a much milder plateau.

Oleoresin Basil is a green, liquid to paste-like material obtained from leaves of the basil plant. The aroma is slightly sweet and herbal with a leafy note and the flavor is similar to the aroma.

Oleoresin Ginger is a viscous brown liquid obtained from dried ginger root. It has a sweet, fresh ground ginger aroma. The flavor correlates to the aroma but with a small amount of “bite”.

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.

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 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”.