Essential oils

  1. Generally the characteristic flavour of a spice is contributed by its essential oil components.
  2. The essential oil constituents of spices can be isolated via steam distillation.
  3. Essential oils contain numerous compounds which are volatile, the nature and the relative proportion of these are characteristic of a given plant material though variations could happen due to changes in the plant species and the agroclimatic conditions to which the plant is exposed.
  4. Appropriate measures during harvesting and post-harvest processing are required to retain the flavour properties of any spice.
  5. They are obtained from different plant parts like seeds, leaves, stem etc
  6. They impart their characteristic aromas without affecting the flavor, thus finding relevance in providing aroma in food, beverage, cosmetics, perfumery etc.

List of Essential Oils we supply

  • Ajowan
  • Aniseed
  • Basil
  • Black Pepper
  • Calamus
  • Cardamom
  • Cassia
  • Cedar wood
  • Celery Seed
  • Cinnamon bark
  • Cinnamon leaf
  • Citronella
  • Clove bud
  • Clove leaf
  • Coriander
  • Cumin seed
  • Curry leaf
  • Davana
  • Dill seed
  • Fennel
  • Garlic
  • Ginger
  • Ginger grass
  • Green Pepper
  • Hing (Asafoetida)
  • Horse Raddish
  • Juniper berry
  • Lemon Grass
  • Mace
  • Marjoram
  • Mustard
  • Nutmeg
  • Olibanum
  • Palmarosa
  • Parsley seed
  • Patchouli
  • Pimento
  • Rosemary
  • Spearmint
  • Thyme
  • Turmeric
  • Valerian root
  • Vetivert
  • White Pepper
     

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