Oleoresins

An oleoresin is the complete flavour profile of a spice in a fraction of the weight. Unlike an essential oil, which captures only the volatile fraction, an oleoresin carries the non-volatile resins and pungent principles too — which is why a paprika oleoresin colours and a capsicum oleoresin bites in a way distilled oil never will.

That makes them the practical choice at industrial scale: standardised, microbiologically clean, dosed by the gram rather than the kilo, and free of the batch-to-batch variability of ground spice. We standardise on the parameter that matters for the application — SHU for capsicum, colour units for paprika, piperine for pepper, curcumin for turmeric, volatile oil for ginger and cardamom.

Dilution to a customer-specified strength, and dispersion onto salt, dextrose or silica carriers, are both available.