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Cumin is a flowering plant that hails from the family of Apiaceae. Its seeds (each one contained within a fruit that is dried) are used in a variety of cuisines. Cumin Oleoresin is obtained by the solvent extraction of crushed, dried, ripe cumin seeds (Cuminum cyminum). This oleoresin has the characteristic aroma of cumin, with a bitter undernote. It is a free-flowing, golden/greenish-brown liquid.

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Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Garlic powder is ground from dried flakes, to meet customer requirements. Our product is 100% pure, natural garlic without additives. It is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Roasted garlic powder is made from gently roasted flakes, processed into a powder. Our product is 100% pure, natural garlic without additives. It is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Garlic granules are processed from dried flakes, to meet customer requirements. Our product is 100% pure, natural garlic without additives. It is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Roasted garlic granules are made from gently roasted flakes, processed into granules. Our product is 100% pure, natural garlic without additives. it is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Minced garlic is processed from dried garlic flakes, to meet customer requirements. Our product is 100% pure, natural garlic without additives. it is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Roasted minced garlic is made from gently roasted flakes, minced to meet customer requirements. Our product is 100% pure, natural garlic without additives. It is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

Garlic is a bulbous plant and belongs to onion genus Allium. Our garlic bulbs are grown on peanut free farms, a guarantee not available when buying from the open market. Garlic flakes are made from cleaned bulbs, sliced and dried into garlic flakes. Our product is 100% pure, natural garlic without additives. It is also GMO free, Kosher certified and Halal certified. Our product is available naturally extra low bac, or can be micro treated as per customer requirements.

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Black Pepper belongs to the family of Piperaceae. Pepper is usually dried and used as a spice and in seasonings. Black Pepper Oleoresin is obtained by solvent extraction of ground-dried berries of Piper nigrum L. The resultant product has the characteristic aroma of black pepper, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation. It is a viscous liquid that ranges from a dark green to olive green colour.

Black Pepper Oleoresin Decolourized is obtained by the solvent extraction of ground-dried berries of Piper nigrum L. During extraction, black pepper undergoes a decolourization process. The final product is a viscous liquid that ranges from yellowish brown to greenish brown in colour. Black Pepper Oleoresin Decolourized has the characteristic aroma of black pepper, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation.

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Capsicum Oleoresin is obtained by the solvent extraction of dried ripe fruits of Capsicum annum L or Capsicum fruitescens L. It has a pungent aroma, characteristic of freshly ground, dried, red capsicum. There is a sharp pungent sensation when the flavour is evaluated in dilution. Capsicum Oleoresin is a viscous, reddish-brown homogeneous liquid.

Cardamom belongs to the family of Zingiberaceae. Seeds of cardamom are often used as a spice. Cardamom Oleoresins are obtained by solvent extraction of the seeds of Elletaria cardamom (L) Maton. These oleoresins have the characteristic aroma of cardamom and are free-flowing liquids that are greenish to dark brown in colour.

Cassia is often referred to as cassia bark, the spice made from the bark. Cassia Oleoresin is obtained by the solvent extraction of the dried inner bark of Cinnamomum cassia (Cinnamomum Burmanni). It has the characteristic aroma of cassia, with a sweet, pungent taste. It is a dark brown liquid with a reddish tinge.

Celery, a variety of marshland plant, hails from the family of Apiaceae. Celery seeds are often used as a spice. Celery Oleoresin is obtained by the solvent extraction of dried seeds of Apium graveolens Lin. It has the characteristic refreshing aroma of Indian celery, with a sweet herbal undernote. It is a free-flowing, dark green, oily liquid.

Cloves are the aromatic flower buds of a tree in the family of Myrtaceae that are commonly used as a spice. Clove Oleoresins are obtained by solvent extraction of dried flower buds of Eugenia caryophyllata. They have an intense smell of clove bud with a pungent taste. They are free-flowing, homogeneous dark brown liquids.

Coriander, also known as cilantro or Chinese parsley, is an annual herb that belongs to the family of Apiaceae. All parts of the plant are edible, but the fresh leaves and dried seeds are the parts traditionally used for cooking. Coriander Oleoresins are obtained by the solvent extraction of dried, ripe fruits of the herb Coriandrum sativum. They have a combination of sweet, aromatic flavours, with musty and citrus-like notes. Oleoresin Coriander is a free-flowing, homogeneous dark to golden-brown liquid.

Cumin is a flowering plant that hails from the family of Apiaceae. Its seeds (each one contained within a fruit that is dried) are used in a variety of cuisines. Cumin Oleoresin is obtained by the solvent extraction of crushed, dried, ripe cumin seeds (Cuminum cyminum). This oleoresin has the characteristic aroma of cumin, with a bitter undernote. It is a free-flowing, golden/greenish-brown liquid.

Curcumin Powder 95% is isolated from the pure extract of turmeric, obtained by the solvent extraction of the ground-dried rhizomes of Curcuma longa L. It is a free-flowing, yellowish-orange powder. The aroma of the product is characteristic of turmeric, with a distinct earthy, musky note and slightly bitter aftertaste.

Dill Oleoresin is obtained by the solvent extraction of the dried seeds of Dill seed (Anethum graveolens).

Fenugreek is an annual plant in the family of Fabaceae. Fenugreek Oleoresins are obtained by the solvent extraction of the dried seeds of Fenugreek, Trigonella foneum-graecu. These products have the characteristic aroma of fenugreek. They are sweet initially, but have a bitter aftertaste, typical of fenugreek. They are dark brown, viscous liquids.

Garlic belongs to the family of Amaryllidaceae. Garlic Oleoresins are obtained by the solvent extraction of crushed bulbs and the cloves of garlic, Allium sativum L. These products have the characteristic aroma of fresh garlic, and are extremely pungent and highly concentrated. They are a viscous liquid that is light orange to amber in colour.

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a traditional medicine. Ginger belongs to the family of Zingiberaceae. Ginger Oleoresin is obtained by the solvent extraction of ground-dried rhizomes of Zingiber officinale Roscoe. The product has the characteristic refreshing aroma of ginger. When evaluated in dilution, it has a pungent, biting sensation. It is a free-flowing, homogeneous, dark brown liquid.

Mace is the lacy reddish covering or aril of the nutmeg seed. Nutmeg belongs to the family of Myristicaceae. Mace Oleoresin is obtained by solvent extraction of arils or skin covering the shell of nutmeg viz. Myristica fragrans Houtt. The product has the characteristic delicate aroma of mace, with a warm taste. It is a reddish-yellow, free-flowing, homogeneous liquid.

Mustard belongs to the family of Brassicaceae. Mustard seeds are used while cooking, especially in condiments. Mustard Oleoresin is obtained by steam distillation/extraction of crushed seeds of Brassica SP. The product has a pungent odour and is lachrymatory. It is a pale yellow liquid.

Nutmeg is the seed of the tree belonging to the family of Myristicaceae. Nutmeg Oleoresin is obtained by the solvent extraction of ripened seeds of Myristica fragrans Houtton. The product has the characteristic aroma of nutmeg, with a pleasant, warm taste. It is a semi-solid, waxy resin with colours ranging from off white to light orange.

Paprika is a spice made from air-dried fruits of chilli pepper species, Capsicum annum, hailing from the family of Solanaceae. It is widely used to add colour and flavour to many types of dishes. Paprika Oleoresin is a deheated extract of the dried ripe fruit of Capsicum annum L. The product has the characteristic odour of sweet chillies, with a warm note. It is a viscous, reddish-brown homogeneous liquid.

Paprika Oleoresin Deodourized is a deheated extract of the dried ripe fruit of Capsicum annum L, deodourised using supercritical CO2. The product is practically free from any odour of sweet chillies. It is a viscous, reddish-brown homogeneous liquid.

OxiKan, a range of customizable natural antioxidants extracted from the finest Rosemary, offers a way to extend shelf life the clean label way. This is achieved without resorting to artificial or chemical means. Antioxidants are substances that prolong the shelf life of food by delaying the oxidation process. Research has identified three main principles in Rosemary – Carnosic Acid, Carnosol and Rosmarinic Acid - that inhibit the oxidation of other molecules by being oxidised themselves. These help in extending the shelf life of the product by fighting rancidity in oils and fats, and stabilising natural colours.

Turmeric is a rhizomatous, herbaceous, perennial plant that hails from the family of Zingiberaceae. Turmeric Oleoresin is obtained by the solvent extraction of ground-dried rhizomes of Curcuma longa L. The aroma of the product is characteristic of turmeric, with distinct earthy, musky notes and a slightly bitter aftertaste. It is a viscous, homogeneous paste. The product ranges from orange-yellow to reddish-brown in colour.

Turmeric Oleoresin Deodourized is a homogeneous liquid at room temperature, obtained by the solvent extraction of ground dried rhizomes of Curcuma longa L. The product only has a mild odour of Turmeric. It is a viscous to free-flowing homogeneous liquid that is orange-yellow to reddish-brown in colour.

White pepper consists of the seed of the pepper plant with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where red pepper berries that are fully ripe are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. White Pepper Oleoresin is obtained by solvent extraction of decorticated, ground dried berries of Piper nigrum L. The aroma of the product is characteristic of white pepper, with a distinct caustic note and an underlying pungency. Its flavour is initially slightly warm and pleasant, followed by a pungent, biting sensation.

Piperine powder is isolated from the pure extract of pepper that is obtained by the solvent extraction of ground-dried berries of Piper nigrum L. It is a free-flowing, off white to light green crystalline powder, with a pungent biting taste that is characteristic of pepper.

Ajowan is an annual herb in the family of Apiaceae. The essential oil of Ajowan is obtained by the steam distillation of dried seeds of Trachyspermum ammi L. The oil comes in a liquid format and is pale yellow to brownish yellow in colour. It has the characteristic odour of cyminic, with a thymolic after note. The major components of Ajowan oil are Gama-terpinene P-Cymene and Thymol.

Basil is a culinary herb from the family of Lamiaceae (mints). Basil essential oil is obtained by steam distillation of the overground parts of Oscimum basilicum. It is pale yellow to brownish yellow in colour and has a naturally sweet, herbaceous and balsamic odour with a tinge of camphor. It is the main source for methyl chavicol. The major components of Basil oil are methyl chavicol, linalool and other terpenes. Basil oil is primarily used in flavouring ingredients for confectionery, baked food, condimentary, sausages etc. The oil is also used to impart flavour to certain dental and oral products.

Black pepper belongs to the family of Piperaceae. Often referred to as the ‘King of spices’, it has been an incredibly popular spice since ancient times. The essential oil of black pepper is obtained by the steam distillation of dried berries/peppercorns of Piper nigrum. The oil is a colourless to pale/greenish yellow colour with warm, peppery, slightly-sweet and spicy notes. Black pepper oil is mainly composed of Pinenes, D-limonene, Caryophyllene etc.

Cardamom hails from the family of Zingiberaceae. The essential oil of cardamom is obtained by the steam distillation of Elletaria cardamomum (L) Maton. It is a free-flowing liquid that is colourless to pale yellow in colour. Cardamom oil has a sweet, spicy, warming note, with a woody, balsamic base note. The major components of the product are 1,8-Cineol and Terpinyl acetate. Cardamom oil is mainly used in flavour and medicinal applications.

Carrot is an annual or biennial herb that hails from the family of Apiaceae or Umbelliferae. Carrot seed oil is derived from the steam distillation of crushed, dried seeds of Daucus carota L. It is yellow to reddish brown in colour with a warm, woody, earthy odour. The main component of the product is carotol. Carrot oil is primarily used in seasoning, cosmetics and fragrances.

Cassia belongs to the family of Fabaceae. Cassia essential oil is obtained by the steam distillation of the bark of Cinnamomum cassia. Unlike the cinnamon bark, the bark of cinnamon cassia is thicker and darker, with flavours that are more pungent and less sweet. Cassia Oil is a dark brown, free-flowing liquid, with a strong, spicy, warm resinous odour. It is composed mainly of cinnamic aldehyde, Eugenol and other terpenoids. Cassia oil is primarily used in beverages, pharmaceuticals and oral care.

Cedarwood belongs to the family of Pinaceae. The essential oil of cedarwood is obtained by the steam distillation of the wood cedrus deodara. It is free-flowing liquid with a pale yellow to brownish yellow colour. It has an appealing aroma that is dry, woody, warm and balsamic, with a slightly crude/camphoraceous top note. It is mainly composed of alpha and beta himachalene. The oil is an excellent fixative and diluent that is used with other essential oils in soaps, cosmetics, perfumes, polishers and leather goods. Cedar oil is also widely employed in aromatherapy.

Celery, a marshland plant variety, hails from the family of Apiaceae. Celery oil is obtained by the steam distillation of crushed seed of Apium graveolens. It is pale yellow to brownish yellow in colour, with a spicy-warm, sweet, long-lasting odour. Limonene and Sclinene are major components of celery oil. The oil is extensively used as a flavouring agent in food, alcoholic and soft drinks, fragrance and medicinal applications.

Cinnamon is a tropical evergreen tree, with strong branches and a thick scabrous bark with green-orange speckled young shoots. It has shiny green, leathery leaves, small white flowers and oval, bluish-white berries. Cinnamon leaves have a spicy smell when bruised. Cinnamon leaf oil is extracted by the steam distillation of the leaves and twigs of cinnamon. The oil is a free-flowing liquid that is dark yellow to brownish yellow colour. It has a warm, spicy aroma. The main component of the oil is Eugenol. Cinnamon oil is used in mouth washes, flavouring and personal care.

Citronella is a grass that belongs to the family of Poaceae. It gets its name from its rich, crisp, lemony aroma. The essential oil of citronella is obtained by the steam distillation of the grass of Cymbopogon nardus rendle. Citronella oil has a pale yellow to thick yellow colour, with a crisp, lemony aroma. Major components of the oil are geraniol, citronellol etc. Citronella oil is used in insect repellant formulations, perfumery, aromatherapy etc.

Clove is an evergreen tree, which produces a flower bud that has numerous medicinal properties. Clove belongs to the family of Myrtaceae. It is often referred to as clove bud. Essential oil of clove bud is obtained by the steam distillation of dried flower buds of Eugenia caryophyllata. It is a free-flowing, pale yellow to brownish yellow liquid, with a characteristic sweet, woody, spicy, medicinal, fresh balsamic note. The main components of this oil are Eugenol, Eugenyl acetate and Caryophyllene. Clove bud oil is used in oral care and flavouring.

Clove is an evergreen tree, which produces flower buds with numerous medicinal properties. Clove hails from the family of Myrtaceae. Clove leaf essential oil is obtained by the steam distillation of leaves of Eugenia caryophyllata. The oil is a free-flowing liquid that is colourless to pale yellow in colour. It has a characteristic spicy, powdery, herbal odour. Caryophyllene and Eugenol are its major components. Clove leaf oil is mostly used in oral care and flavouring applications.

Coriander, also known as cilantro or Chinese parsley, is an annual herb that belongs to the family of Apiaceae. All parts of the plant are edible, but the fresh leaves and dried seeds are the parts traditionally used for cooking. Coriander essential oil is obtained by the steam distillation of dried, ripe fruits of the herb Coriandrum sativum. It has a combination of sweet, musty and citrus-like notes.

Cumin is a flowering plant that belongs to the family of Apiaceae. Cumin seed oil is obtained by the steam distillation of seeds of Cuminum Cyminum. The oil is a free-flowing liquid that is pale yellow to dark brownish yellow. It has a sweet cyminic top note with a fatty, cuminic, spicy base note. Major components of this oil are Beta pinene, gama terpene, para cymene and cuminaldehyde. Cumin oil is widely used in flavouring and perfumery.

Curry tree is a small bush, belonging to the famiy of Rutaceae. Curry leaves are also widely used in Ayurveda, as a herbal plant to keep body and soul in good health. Curry Leaf Oil is obtained by the steam distillation of leaves of murraya koenigi. The oil is a free-flowing liquid with a colourless to pale yellow appearance. The product is sweet and spicy, with a bitter tone, an odour characteristic of some spices. Its major components are Caryophyllene, beta phylladrene and limonene. The oil is mainly used in flavouring applications.

Cyperus belongs to the family of Cyperaceae. Cypriol Oil is obtained by the steam distillation of dried roots of Cyperus scariosus. The oil is a mildly viscous liquid, with a dark brownish to brownish red colour. Its odour is woody and deep, with smoky notes of leather. Cyprene is its major component. The oil is mainly used in perfumery formulations.

The davana plant is commercially cultivated for its fragrant leaves and flowers. It belongs to the family of Asteraceae. Davana oil is obtained by the steam distillation of fresh, overground parts of artemisia pallens. This oil is a free-flowing liquid that is orange-yellow to reddish orange in colour. It is warm and herbaceous, with woody undertones and a slight camphorous note. Davanone is a major component. Davana oil is used to add flavour to beverages and perfumery formulations.

Dill is an annual herb that hails from the celery family, Apiaceae. Dill seed is similar to caraway in flavour. It also tastes like the fresh or dried dill leaves, often used as a spice. Dill seed oil is obtained by the steam distillation of dried seeds of Anethum Sowa Roxb. It is a free-flowing liquid, with a yellowish to brownish-yellow colour. It has a characteristic fresh, warm, spicy, carvonic odour. Major components in dill seed oil are Dihydro carvones, carvone and apiol. Indian dill oil is very rich in dill apiole, a molecule used for bio-pesticide formulation. The oil is used for flavouring applications, pharmaceutical preparations and in the manufacture of soaps.

Details coming soon.Fennel, foeniculum vulgare, is a flowering plant species in the carrot family, Apiaceae. It is a highly aromatic and flavourful herb with culinary and medicinal uses. With similar-taste to anise, it is one of the primary ingredients of absinthe. Fennel oil is obtained by steam distillation of the dried fruits of Foeniculum vulgare. The oil is pale yellow to brownish-yellow in colour. It has a characteristic sweet, green, earthy, spicy note. Anethole and fenchone are major components in Fennel oil. The oil is mainly used in oral care formulations and flavouring applications, especially in beverages.

Frankincense is tapped from scraggy but hardy trees by slashing the bark – a process called striping, and allowing the exuded resin to bleed out and harden. The essential oil of frankincense is obtained by steam distillation of the resin from Boswellia serrata. It is a free-flowing liquid with a colourless to pale yellow colour. It has a terpenic, incense, woody and somewhat camphoraceous odour. Major components are Alpha-pinene, Thujene, Sabinene, delta-3-carene, myrcene, limonene. The oil is used in perfumery, cosmetic and medicinal applications.

Garlic is a bulbous plant and belongs to onion genus Allium. Garlic essential oil is obtained by the steam distillation of bulbs of Allium sativum. The oil is a pale yellow to brownish yellow liquid with a characteristic alliaceous odour. The oil consists mainly of allyl sulphides. The product is mainly used in flavour applications.

Ginger is a flowering plant in the family Zingiberaceae. Ginger oil is obtained by the steam distillation of rhizomes of Zingiber officinale rosc. The oil is pale yellow to dark brownish yellow in colour. It has a citrus, spicy, ginger, terpenic, woody note. Zingiberene is the major component in Ginger oil. The oil is also used in flavouring applications, especially in soft drinks.

Gingergrass - Cymbopogon martini var. sofia - is a thickly growing, perennial grass variety belonging to the family of Poaceae. Gingergrass oil is obtained by steam distillation of the grass of Cymbopogon martini var. sofia. The oil is yellow to brownish yellow in colour, with a fatty, sweet, herbal, grassy, rose, woody, spicy note. Its major components are Camphene, Limonene and Perilyl alcohol. The oil is mainly used in toiletries.

Holy basil or tulsi (aka thulasi), is an aromatic plant that hails from the family of Lamiaceae. The oil is obtained by the steam distillation of over ground parts of the plant, Ocimum sanctum. It is pale yellow to yellowish in colour, with the sweet and pungent characterisic odour of Eugenol. Eugenol and Caryophyllene are major components in Holy Basil Oil. The oil is mainly used in medicinal and flavouring preparations.

Juniper herb is an evergreen shrub belonging to the family of Cupressaceae. The female tree produces a blue/black fruit (berry). The essential oil of Juniper berry is extracted from dried, crushed or slightly dried, ripe fruits of Juniper communis L by steam distillation. It is a colourless to pale yellow liquid, with a fresh, balsam, terpene, woody, carrot, fir, peppery note. Major components are Alpha pinene and Beta pinene. The oil is largely used in flavouring applications, especially in beverages.

Lemongrass, commonly cultivated as culinary and medicinal herbs because of its scent, belongs to the grass family, Poaceae. The essential oil of Lemongrass is used for perfumery application. Lemongrass essential oil is obtained by the steam distillation of grass of Cymbopogon Flexuosus. The oil is golden yellow to brownish yellow in colour. It is a free-flowing liquid, with a characteristic citrus-lemony odour. Citral, Geraniol and Geranyl acetate are its major components.

Nutmeg tree, a species under Myrystica fragrans Houtt, produces two separate spices – Nutmeg and Mace. Nutmeg is the dried kernel of the seed and Mace is the dried aril surrounding it. Mace essential oil is obtained by the steam distillation of dried aril of Myrystica fragrans Houtt. The oil is a pale yellow to reddish yellow liquid, with a sweet, spicy and slightly woody undernote. The oil is mainly used for flavouring preparations, especially in soft drink formulations. The main components are pinenes, Sabenene, Terpineol and Myristicin.

Mustard seeds are the small round seeds of the mustard plant, belonging to the family of Brassicaceae . Mustard oil is obtained by the hydro-distillation of seeds of Brassica Juncea. The oil is a pale yellow to brownish yellow liquid, with a highly pungent and irritating odour. The main component of the oil is Allyl isothicynate. The oil is mainly used in flavouring applications.

Neem is a tropical evergreen tree belonging to the family of Meliaceae. Neem oil is obtained by cold pressing/solvent extraction of seeds of Azadirachta Indica. The product is dark brownish viscous liquid, with a bitter odour and a mild sulphorous note. Azadirachtin is the major component in Neem oil. The oil is mainly used in cosmetic applications.

Nutmeg tree, a species under Myrystica fragrans Houtt, produces two separate spices – Nutmeg and Mace. Nutmeg is the dried kernel of the seed and Mace is the dried aril surrounding it. Nutmeg oil is obtained by the steam distillation of dried kernel of seeds of Myrystica fragrans Houtt. The oil is a pale yellow, free-flowing liquid, with a spicy, pleasant and slightly woody odour. Nutmeg oil is mainly used for flavouring preparations, especially in soft drink formulations. The main components are pinenes, Sabenene, Terpineol and Myristicin.

Palmarosa is a green grass, sharing similarities with lemongrass and citronella. It belongs to the family of Poaceae. The name ‘palmarosa’ was given to the plant because of its fragrance, which is similar to rose oil. Palmarosa oil is obtained by the steam distillation of the grass of Cymbopogon martini Stapf var.motia. The oil is a pale yellow, free-flowing liquid that is sweet and floral, with a hint of the smell of rose. The main component of the oil is Geraniol. Palmarosa oil is mainly used in fragrance applications.

Rosemary belongs to the family of Lamiaceae. The oil is obtained by steam distillation of the flowering tops of Rosmarinus officinalis. Rosemary oil is a colourless to pale yellow free-flowing liquid, with herbal, camphoreous, woody, balsamic notes. The main chemical components of rosemary oil include a-pinene, borneol, b-pinene, camphor, bornyl acetate, camphene, 1,8-cineole, and limonene. The oil is used in flavour, medicinal, mouth wash and fragrance preparations.

Turmeric is a flowering plant in the ginger family. Turmeric oil is obtained by the steam distillation of dried tubers of Curcuma Longa L. It is a free-flowing liquid that is pale yellow to orange yellow in colour, with a characteristic spicy, fresh, rooty odour. The main component is turmerone. It is used in flavouring, anti-inflammatory and medicinal preparations.

Vetiver, is a perennial grass that belongs to the Poaceae family. Vetiver essential oil is derived through the steam distillation of the plant’s roots. It has a strong initial aroma and is described as woody, smoky, earthy, herbaceous and spicy. The main component is khusimol along with other sesquiterpenoids. Vetiver oil is mainly used in fragrance and medicinal preparations.

OxiKan, a range of customizable natural antioxidants extracted from the finest Rosemary, offers a way to extend shelf life the clean label way. This is achieved without resorting to artificial or chemical means. Antioxidants are substances that prolong the shelf life of food by delaying the oxidation process. Research has identified three main principles in Rosemary – Carnosic Acid, Carnosol and Rosmarinic Acid - that inhibit the oxidation of other molecules by being oxidised themselves. This helps in extending the shelf life of the product by fighting rancidity in oils and fats, and stabilising natural colours.

OxiKan CL from our manufacturing partner Mane Kancor, is the last word in extending the shelf life of perishable products. The secret ingredient is a more refined extract of Rosemary. This decolourised Rosemary Extract has been found to extend shelf life successfully, without any of the decipherable or tell-tale signs of deterioration in the freshness of the product. Essentially, it is a flavourless and colourless antioxidant that can be applied to sensitive applications like mayonnaise, fish oils, specialty fats, flavouring ingredients, cosmetic and personal care ingredients and essential oils.The absence of unwanted molecules such as colour, odour and non-antioxidant molecules helps to create a fully flavourless decolourised Rosemary Extract.

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