Products

Natural Colors

Natural colors are extracted from edible sources like fruits and vegetable parts for coloring in food applications. Raw natural color extracts can also be mixed in various proportions to obtain diverse shades and colors.

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Oleoresins

Oleoresins are semi-solid extracts of spices composed of resin and essential or fatty oil. Oleoresins are obtained by solvent extraction and can be used instead of raw or powdered spices.

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Spices

Spices can be whole spices, crushed, powdered, or blended to customer requirements. Our range of spice products mirrors our promise of purity with the highest quality ingredients, ethically procured from certified sources.

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Essential Oils & Isolates

An essential oil is a concentrated hydrophobic liquid containing volatile chemical compounds from plants. Essential Oils are aromatic, volatile liquids that are steam/hydro-distilled from plant parts like seeds, flowers, fruits, stems, bark, roots, leaves.

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Encapsulated, Plated, Granulated Oils & Oleoresins

Spice Oils and Oleoresins can also be delivered in Encapsulated, Plated or Granulated formats. These have many advantages over spice in powder forms.

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Hydrocolloids Thickeners/Stabilizers

Hydrocolloids are a class of food ingredients (mainly polysaccharides and some proteins) that are widely applied in various food products. They play the role of thickeners, water retention agents, stabilizers, emulsifiers, gel-forming agents, and dietary fibers.

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Flavors

A flavoring, also known as flavor, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems and determines the taste of food.

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Food Acidity Regulators

Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity)

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Flours, Fibres and Starch

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Dietary fiber or roughage is the portion of plant-derived food. Starch is the most common carbohydrate in the human diet and is contained in many staple foods.

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