Oleoresins concentrate the flavour, pungency and colour of a spice into a standardised, easy-to-dose liquid; essential oils carry its volatile aroma. CTA processes the major culinary spices into both.
Oleoresin & essential oil — pungency and aroma for food.
View details →Oleoresin & oil standardised for gingerols and zingiberene.
View details →Oleoresin & oil — natural colour and aroma.
View details →Oleoresin standardised for colour value and pungency.
View details →Oleoresin & oil rich in eugenol.
View details →Aromatic essential oil for flavour and fragrance.
View details →Essential oil and oleoresin for flavour use.
View details →Bark and leaf essential oil.
View details →Seed essential oil and oleoresin.
View details →Aromatic seed essential oil.
View details →Seed essential oil and oleoresin.
View details →Seed oil and oleoresin for savoury flavour.
View details →Standardised oleoresins of culinary and aromatic herbs — carriers of polyphenols, rosmarinic acid and carnosic acid for natural antioxidant and flavour use.
Oleoresins are produced by solvent extraction of the dried spice, followed by solvent recovery to leave a concentrated resin standardised to a colour value, volatile-oil content or active marker. Essential oils are produced by steam distillation of the aromatic plant material.
Tell us the spice, the standardisation and the quantity. CTA will respond within two working days.