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Oleoresins

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Anise Oleoresin
<b>Botanical Name :</b> Pimpinella anisum,,Family : Umbelliferae,,Anise bears a strong family resemblance to the members of the carrot family, that includes dill, fennel, coriander, cumin and caraway. Many of these relatives have been described as having a licorice flavour, to some extent, but anise is the true taste of licorice— its oils are distilled into the flavouring for licorice candy (not from the herb licorice, which has a different taste). Anise is native to the eastern Mediterranean region, the Levant, and Egypt. The early Arabic name was anysum from which was derived the Greek anison and the Latin anisun. It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times. There is evidence that anise was used in Egypt as early as 1500 B.C. Anise is used in the manufacture of many commercial cough syrups and sore throat medications, used to flavour other medicines and to scent soaps and perfumes.,,Spice description,,Though the roots and leaves are also edible, it is the seeds that we will concern ourselves her. The seeds are grey-green to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16 in) long. Some seeds retain the fine stalk that passes through the centre of the fruit.,,Bouquet: sweet and fragrant, Flavour: similar to fennel with a mild licorice ste,,<b>SPECIFICATIONS</b>,,Botanical Nomenclature: Pimpinella anisum L. (Fam. Umbelliferae),Preparation: Obtained by solvent extraction of the seeds with the subsequent removal of the solvent,Appearance and odour: Dark brown liquid with the characteristic odour and flavour of Anise,Volatile Oil Content: 6 - 8 ml / 100g (EOA No.: 57-G) ,Residual solvent: <15 ppm,Solubility: Soluble in vegetable oil,Equivalence: 1 Kg of Anise Oleoresin is of equal value to 15 Kg of seeds.,Storage: In tight full container in a cool, dark and dry place.
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black-pepper-oleoresin
Piper nigrum Linn or Black peppercorns is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent. The crushed black pepper generally yields 1 to 2.5 percent of volatile oil which contains mainly Terpenes, Sesquitenpenes and Oxygenated compounds, and is used for flavouring and perfumery. The oleoresin of pepper contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste.,,Botanical Name : Piper nigrum,,Family Name : Piperaceae,,Name in some International Languages : Spanish-Pimienta,Arabic-Filfil Aswad,Chinese-Hu- Chiao,,Flavour Characteristics : Highly aromatic and hot,,Usage Profile : Foods, Preservatives and Medicines,,Commercial part : Fruit,,Harvesting Season : December to March,,Oleoresin black Pepper,,<b>Specifications</b>,,Description : Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.,,Manufacturing Process : It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.,,Physical Appearance : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.,,Spice Equivalent : About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper,,Technical Specifications,,Residual Solvent (By gas chromotography) : Less than 10 ppm,,Volatile Oil content v/w : 20 ml/100gm,,Piperine content : 40%,,Microbiology : Free from Microbial contaminants.,,Botanical Nomenclature: Thymus vu,,Preparation: Solubilization of the concrete in ethanol,,Appearance and odour: Dark-brown,,Odour: Characteristic of Grey Thyme,,Storage: In tight full container in a cool, dark and dry place.
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Cardamom Oleoresin
Safety data   non-toxic, known irritant, nonsensitizing. Family   Zingiberaceae,,Synonyms  Cardomom, Cardomomi, Musore,,Herbal/folk tradition   Used extensively as a domestic spice, especially in India, Europe, LatinAmerica and Middle Eastern countries. It has been used in traditional Chinese and Indian medicine for over 3000 years, especially for pulmonary disease, fever, digestive and urinary complaints. Hippocrates recommended it for sciatica, coughs, abdominal pain, spasms, nervous disorders, retention of urine and also for bites of venomous creatures. Current in the British herbal Pharmocopoeia as a specific for flatulent dyspepsia.,,Aromatherapy/home use- Digestive system  anorexia, colic, cramp, dyspepsia, flatulence, griping pains, halitosis, heartburn, indigestion, vomiting. Nervous system  mental fatigue, nervous strain.,,Other uses - employed in some carminative, stomachic and laxative preparations; also in the form of compound cardamom spirit to flavor pharmaceuticals. Extensively used as a fragrance component in soaps, cosmetics and perfumes especially oriental types. Important flavor ingredient particularly in curry and spice products.,,Distribution- native to tropical Asia especially southern India; cultivated extensively in India, Sri Lanka, Guatemala and El Salvador. The oil is produced principally in India, Europe, Sri Lanka and Guatemala.,,Extraction  essential oil by steam distillation from the dried ripe fruit. An oleo resin is also produced in small quantities.,,Characteristics  a colorless to pale yellow liquid with a sweet-spicy, warming fragrance and a woody-balsamic undertone. It blends well with rose,olibanum, orange, bergamot, cinnamon, cloves, caraway, ylang ylang, labdanum, cedarwood, orange blossom, and oriental bases in general.,,Actions   antiseptic, antispasmodic, aphrodisiac, carminative, cephalic, digestive, diuretic, stimulant, stomachache, tonic (nerve).
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Celery Oleoresin
It is the oleoresin derived from the dried rip seeds of the cultivated plants of Apium Graveolens Linn. It contains 1.5 - 3.0 percent of pale yellow volatile oil; 15 - 17 percent of fixed oil is resins. The volatile oil has a very strong aromatic flavour, which chiefly contains d-limonene and sedanolides responsible for the characteristic flavour. Celery Oleoresin is also used as stimulant, carminative, nervine, sedative and even in tonic. It is also used to flavour soft drinks and unpleasant medicaments.,,Botanical Name : Apium graveolens,,Family Name : Umbelliferae,,Name in some International Languages : Spanish - Aipo , Arabic - Karafs , Chinese - Chin,,Flavour Characteristics : Slightly Bitter,,Usage Profile : Perfumery, medicines & food,,Commercial part : Dried Fruit,,Harvesting Season : August to September,,Celery Oleoresin,,<b>Specifications</b>,,Product : Celery Oleoresin,,Description : Oleoresin celery is obtained by the solvent extraction of the Dried seeds of Apium graveolens ,,Colour & appearance : Greenish yellow in colour & free flowing liquid,,Volatile oil content : 11%,,Residual solvent : <10 ppm,,Solubility : Oil dispersible,,Yeast & Mould : NIL,,Pathogenic microorganisms and their toxins : Absent,,Purity : Pure celery oleoresin ( no other additives),,Storage : Store preferably in air tight containers and keep in a cool & dry place protected from light.
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capsicum-oleoresin
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.,,Botanical Name : Capsicum annum,,Family Name : Solanaceae,,Name in some International Languages : Spanish - Pimento , Arabic - Filfil Ahmar , Chinese - Hesiung Yali Chiao,,Flavour Characteristics : lightly Bitter Pungent, Flavoursome,,Usage Profile : Foods, and some Medicines,,Commercial part : Green as well as ripe & dried pod(fruit),,Harvesting Season : January to August, September to December,,Capsicum Oleoresin,,<b>Specifications</b>,,Description : Extract of Indian red chillies, Capsicum annum L. or capsicum frutescens L.,,Storage : Store in full, tight containers in a cool dry place, protected from sun light.,,Appearance : Dark red viscous liquid parameters.,,Odour : Characteristic pungent odour of Chillies.,,Additives : Permitted additives to standardise the product.,,Dispersibility/solubility : No preservative or antioxidants used.,,Spice Equivalent : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol etc.,,Capsaicin : One kg replaces 100 kg raw chillies. 10% - UV spectrometric difference,,Colour Value : 15000 CU (max) – MSD –10,,Residual solvent : 20 ppm (max) EOA,,Microbiology : Free from microbial contaminants.,,Shelf Life : 12 months under the specified storage conditions.,,Handling : Avoid contact with skin and eyes. Warm slightly and stir well before drawing the product from the container.,,Caution : Use only additives/diluents compatible with this product; use of non-compatible diluents/additives can lead to sedimentation. Add the proposed diluent/additive to a sample of the product in the same proportion and confirm absence of sedimentation prior.
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Clove Oleoresin
Family - Myrtaceae,,Herbal/folk tradition - Extensively used as a domestic spice worldwide. Tincture of cloves has been used for skin infections (scabies, athlete’s foot); for digestive upset; to dress the umbilical cord; for intestinal parasites; to ease the pain of child birth (steeped in wine); and notably for toothache. The tea is used to relieve nausea. In Chinese medicine the oil is used for diarrhea, hernia, bad breath and bronchitis as well as for those conditions mentioned above.,,Aromatherapy/home use --Only use clove bud oil, not the leaf or stem oil. Skin care -- acne, athletes foot, bruises, burns, cuts, insect repellent (mosquito), toothache, ulcers, wounds. Circulation, muscles and joints -- arthritis, rheumatism, sprains. Respiratory system -- asthma, bronchitis. Digestive system -- colic, dyspepsia, nausea. Immune system -- colds, flu, minor infections.,,Other uses -- used in dental preparations, and as a fragrance component in toothpaste, soaps, toiletries, cosmetics and perfumes. Extensively employed as a flavor ingredient in major food categories, alcoholic and soft drinks. Used in the production of printing ink, glue and varnish; clove leaf oil is used as the starting material for the isolation of eugenol.,,Distribution -- believed to be native to Indonesia now cultivated worldwide, especially in the Philippines, and Madagascar. The main oil-producing countries are Madagascar and Indonesia.,,Extraction -- essential oil by water distillation from the buds and leaves, and by steam distillation from the stalks or stems. A concrete, absolute and oleoresin are also produced by the buds in small quantities.,,Characteristics -Clove bud is a pale yellow liquid with a warm, sweet-spicy odor and a fresh, fruity top note. The bud oil is flavored in perfumery work. It blends well with rose, lavender, vanilla, clary sage, bergamot, bay leaf, allspice, ylang ylang. Clove leaf is a dark brown oil with a crude, burnt-woody earned odor. Clove stem oil is a pale yellow liquid with a strong spicy-woody odor.,,Actions -- anthelmintic, antibiotic, anti-emetic, anti-histaminic, antirheumatic, antineuralgic, antioxidant, antiseptic, antiviral, aphrodisiac, carminative, counter irritant, expectorant, larvicidal, spasmolytic, stimulant, stomachic, vermifuge.,,Safety data - all clove oil can cause skin and mucous membrane irritations; clove bud and stem oil may cause dermatitis. Clove bud is the least toxic of the tree oils because of the lower eugenol percentage. Use in moderation only, and low dilution (< 1 percent).
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Coriander Oleoresin
Coriander use has a medicinal plant has been reported since 1500 B.C. both as a spice and as a medicine. It has now spread well beyond its native Mediterranean and Caucasian regions. It aids digestion, reduce flatulence and improves appetite. It helps relieving spasms within the gut and counters the effects of nervous tension. Coriander is also chewed to sweeten the breath, especially after consumption of garlic (Allium sativum). It is applied externally as a lotion for rheumatic pain. Coriander essential oil is used in the manufacture of perfumes, cosmetics and dentifrices.,,Main Properties: Digestive, antispasmodic, anti-rheumatic.,,Botanical Nomenclature: Coriandrum sativum L. (Fam. Umbelliferae),,Preparation: Obtained by solvent extraction of the fruit with the subsequent removal of the solvent.,,Appearance and odour: Caramel colour liquid with the characteristic odour and flavour of Coriander,,Volatile Oil Content: 7-8 ml / 100g,,Residual solvent : <15 ppm,,Solubility: Soluble in vegetable oil.,,Equivalence: 1 Kg of Coriander Oleoresin is of equal value to 10-15 Kg of seeds.,,Storage: In tight full container in a cool, dark and dry place.
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Cumin Oleoresin
CUMIN Cuminum cyminum: The smell is very exotic to me. It is extremely powerful, green spicy, but not sharp, more of a soft and mellow scent. If used in a blend remember a drop of this scent goes a long way! But it will give the blend that exotic aroma that you may be looking for! This oil is wonderful for digestive disorders, and colic too. It is good for exhaustion and works well in blends for that purpose. It helps to build the immune system, it is known to help with allergies to a degree. It helps with poor circulation and lymphatic congestion.,,Botanical Nomenclature: Cuminum cyminum L. (Fam. Umbelliferae),,Preparation: Obtained by solvent extraction of the seeds with the subsequent removal of the solvent,,Appearance and odour: Dark colour liquid with the characteristic odour and flavour of Cumin,,Volatile Oil Content: 30 - 35 ml/100g,,Residual solvent: <15 ppm,,Solubility: Soluble in vegetable oil.,,Equivalence: 1 Kg of Cumin Oleoresin is of equal value to 15-20 Kg of seeds.,,Storage: In tight full container in a cool, dark and dry place.
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Fennel Oleoresin
FENNEL (Sweet) Foeniculum vulgare: This essential oil has an anise scent and flavor. One of the most important facts about Fennel is that it is anti-toxic oil. According to Patricia Davis its most valuable application is in counterbalancing alcoholic poisoning, and it has played an important part in the treatment and rehabilitation of alcoholics. It also helps with gout, arthritis etc, to prevent the build-up of toxic waste in the body which precedes the inflammatory condition of the joints. It is helpful to regularize the menstrual cycle, particularly where periods are scanty and painful with cramping pains. I use Fennel a lot for quick relief of indigestion and nausea. And it also helps to decrease the appetite!,,Botanical Nomenclature: Foeniculum vulgare (Fam. Umbelliferae),,Preparation: Obtained by solvent extraction of the seeds with the subsequent removal of the solvent,,Appearance and odour: Dark brown liquid with the characteristic odour and flavour of Sweet Fennel,,Volatile Oil Content: 16-21 ml / 100g,,Residual solvent: <15 ppm,,Solubility: Soluble in vegetable oil,,Equivalence: 1 Kg of Fennel Oleoresin is of equal value to 10-15 Kg of seeds,,Storage: In tight full container in a cool, dark and dry place.
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Fenugreek Oleoresin
Botanical name : Trigonella foenumgraecum,,Family Name : Fabaceae,,Name in some international Languages : Spanish - Alholya, Arabic- Hulba, Chinese - ku -Tou,,Flavour Characteristics : Bitter Pungent, Flavour,,Usage Profile : Foods, Cosmetics, Medicines etc.,,Commercial Part : Fruit or seed.,,Harvesting Season : February to may,,Fenugreek Oleoresin,,<b>Specifications</b>,,Product : Brown Thick Paste . Fenugreek Oleoresin,,Description : Characteristics Odour & Bitter in taste. Fenugreek Oleoresin is obtained by the solvent extraction of the Dried seeds of Trigonella foenum graceum,,Extraction : By 90% Methanol,,Additive : Max.8% Glycyrine,,Water Solubility : Note less than 40%,,Alcohol Solubility : Not less than 70% (50% v/v),,Total Ash : Note more than 8%,,Heavy metals as Pb : Note more than 30 ppm.,,Colour & appearance : Brownish yellow in colour & thick viscous liquid,,Odour : Characteristic aromatic odour of Fenugreek,,Volatile oil content : 0.4%,,Residual solvent : <10 ppm,,Solubility Water soluble,,Yeast & Mould Absent,,Pathogenic micro-organisms and their toxins Absent,,Purity Pure fenugreek oleoresin (no other dditives),,Storage Store preferably in air tight Containers and keep in a cool & dry place protected from light.
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Garlic Oleoresin
Garlic Oil is derived from the crushed bulbs of garlic, Allium sativum Linn. They have a powerful and obnoxious odour due to the presence of disulphides. The bulbs contain 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin. The yellow oil of garlic is a valuable flavouring agent in perfumery, as insect repellant. Allicin present in volatile oil is a powerful antibacterial.,,Botanical name : Allium sativum,,Family Name : Liliaceae,,Name in some International Languages : Spanish - Ajo ,Arabic - Thum ,Chinese – Suan,,Flavour Characteristics : Pungent, Sulfurous and strong odour,,Usage Profile : Foods, and Medicines,,Commercial part : Bulb,,Harvesting Season : December to January,,Garlic Oleoresin,,Product : Garlic Oleoresin ,,Appearance : Dark brown to lack colour , free flowing liquid with the Characteristic aroma of fresh Garlic .,,Description :Brown Thick Paste with characteristic odour,,Organoleptic Test : Characteristic Flavour,,Extraction : By 80% Methanol,,Additive : Max.8% Glycyrine,,Water Solubility : Not less than 70%,,Alcohol Solubility : Not less than 60% (50% v/v),,Total Ash : Not more than 3%,,Heavy metals as Pb : Not more than 30 ppm,,Volitile Oil content : Not less than 1%
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Ginger Oleoresin
Ginger oil, Oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1 to 2% of volatile oil 5-8% of pungent acrid oleoresin and starch. Zingiberene is the chief constituent of oil of ginger. Oil is employed for flavoring of all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingering contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and are used as an aromatic, carminative, stomachic and stimulant.,,Botanical Name : Zingiber officinale,,Family Name : Zingiberaceae,,Name in some International Languages : Spanish - Jengibre, Arabic - Zanjabil, Chinese - Chiang,,Flavour Characteristics : Hot and Pungent,,Usage Profile : Foods, Preservatives and Medicines,,Commercial part : The rhizome,,Harvesting Season : December to February in plains, February to March in higher elevations.,,Ginger Oleoresins,,Product : Ginger Oleoresin,,Description : Ginger Oleoresin is obtained by solvent extraction of the dried seeds of rhizomes of Zingeber officianalis,,Colour & appearance : Dark brown in colour & viscous liquid,,Odour : Characteristic odour of ginger,,Volatile oil content : 35%,,Residual solvent : <10 ppm,,Solubility : Soluble in Oil ,,Yeast & Mould : Absent,,Homogeneity : Ensured by uniform emulsification,,Pathogenic micro-organisms and their toxins : Absent,,Purity : Pure Ginger oleoresin (no other additives) ,,Storage : Store preferably in air tight containers and keep in a cool & dry place protected from light.
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Nutmeg Oleoresin
Family - Myristicaceae, Synonyms - Myristica (oil), Mace (husk), Macis (oil),,Herbal/Folk Tradition - Widely used as domestic spices and have been used for centuries as a remedy mainly for digestive and kidney problems. Current in the British Herbal Pharmacopeia for flatulent dyspepsia, nausea, diarrhea, dysentery, rheumatism.,,Aromatherapy/Home Use -- Large quantities are hallucinogenic and excitant to the motor cortex. Nutmeg is probably safer to use than mace. Use in moderation and with care in pregnancy. Circulation, muscles and joints - arthritis, gout, muscular aches and pains, poor circulation, rheumatism.Digestive System - flatulence, indigestion, nausea, sluggish digestion. Immune System - bacterial infection. Nervous System - frigidity, impotence, neuralgia, nervous fatigue.,,Other Uses - flavoring agent especially analgesic and tonic preparations. Soaps, lotions, detergents, cosmetics, perfumes. Mace oleoresin used in colognes, perfumes, Both oils and oleoresin are used in most major food categories.,,Distribution - native to the Moluccas, cultivated in Sri Lanka, West Indies, Granada.,,Extraction - essential oil by steam (or water) from : 1. dried worm-eaten nutmeg seed, 2. dried orange-brown aril or husk - mace 3. oleoresin by solvent extraction from mace,,Characteristics - 1. water-white or pale yellow, mobile liquid with a sweet, warm-spicy odor and a terpeney top note. 2. water-white or pale yellow mobile liquid with a sweet, warm-spicy scent. 3. orange-brown viscous liquid with a fresh, spicy-warm, balsamic fragrance. Has good masking power. Blend well with oakmoss, lavandin, bay leaf, peru balsam, orange, geranium, clary sage, rosemary, lime, petigrain, mandarin, coriander and other spice oils.,,Actions - analgesic, anti-emetic, antiseptic, antirheumatic, antiseptic, antispasmodic, aphrodisiac, carminative, digestive, emmenagogue, gastric secretory stimulant, larvicidal, prostglandin,,Safety Data - Nutmeg and mace are generally non toxic, non irritant and non-sensitizing. However, used in large doses they show signs of toxicity such as nausea, stupor and tachycardia.
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Onion Oleoresin
Family -- Liliacea, Synonyms -- Common onion, Strasburg onion,,Herbal/folk tradition - Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. Raw onion helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage, which is often responsible for edema and puffiness. It has long been used as a home simple for a wide range of conditions.,,Aromatherapy/home use-- Non, due to its offensive smell.,,Other uses -- used in some pharmaceutical preparations for colds, coughs. The oil is used extensively in most major food categories, especially meats, savories, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work.,,Distribution -- native of Western Asia and the Middle East; it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the red onion.,,Extraction -- essential oil by steam distillation from the bulb.,,Characteristics -- a pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulfur odor with a tear producing effect.,,Actions -- anthelmintic, anti-microbial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, antibacterial, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycemic, hypotensive, stomachic, tonic, vermifuge.,,Safety data -- specific safety data on a bed of the present -- probably similar to garlic i.e. generally non-toxic, non irritant, possible sensitization.,,<b>Specifications</b>,,Onion oleoresin,,Product : Onion Oleoresin,,Appearance : Dark brown to lack colour , free flowing liquid with the Characteristic aroma of fresh Onion .,,Description : Reddish Brown to Brown thick paste,,Organoleptic Test :Slightly sweet & characteristic Flavours of Onion ,,Total Ash : Not more than 3% ,,Technical Specifications,,In Water :Not less than 70% . In 50% Alcohol :Not less than 65%,,Matter Insoluble : Not more than 2%,,
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Paprika Oleoresin
Paprika oleoresin is derived from the dried ripe fruits of Capsicum annum Linn, and is devoid of any pungent principles. It chiefly contains pigments namely capsanthin and carotenes. The pigments are responsible for the red colour. It is used as a colouring agent in food products and as an antioxidant.,,Paprika Oleoresin,,Description : Oleoresin Paprika is the pungency-free colour concentrate of the dried fruit of Indian red chillies.,,<b<Specifications :</b> ,,Appearance : Dark red viscous liquid,,Odour : Characteristic Very mild aroma of red chillies,,Shelf life and Storage : 10 ppm 12 months under the specified storage conditions. Store preferably in full, tight containers in a cool, dry, place protected from light.,,Additives : Permitted additives to standardise the product. No preservatives or antioxidants added.,,Handling : Avoid contact with skin and eyes. Stir well before drawing the product from the container.,,Dispersibility/ solubility : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oil, lecithin, benzyl acohol etc. Soluble in edible oils.,,Spice Equivalent : One Kg replaces 70 kg of Paprika Powder.,,Technical Specifications,,Colour value : 100000 CU-MSD-10- SIC/Q.M/202,,Residual solvent : 10 ppm-EOA,,Microbiology : Free from Microbial contaminants
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Rosemary Oleoresin
It is oleoresin obtained from Rosemary Rosemarinus officinalis. It is prepared by soaking the leaves in volatile solvent using the percolation process. They chiefly contain volatile oil, resin and bitter principles. The volatile oil is composed of Borneol, Camphor and Tupenes. They also contain Phenolic Acids like Carnosic Acid, which is used as antioxidant. Besides it is used for flavoring cosmetics, liniments and hair lotions. The Oil is used as Carminaline.,,Botanical Name : Rosemarinus officinalis,,Family Name : Lamiaceaee,,Name in some International Languages : Spanish-Romero, Arabic-Iklil Aj, Chinese-Hu-Chiao,,Flavour Characteristics : Highly aromatic and hot,,Usage Profile : Foods, preservatives and medicines,,Commercial part : Fruit,,Harvesting Season : December to March,,Rosemary oleoresin,,Synonyms : rosemary oleoresin,,Odor Description : Fresh Leaf Fragrance Of Rosemary,,Appearance : Dark Brownish Yellow Semi-solid.
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Saffron Oleoresin
Oleoresin of saffron obtained from stigmas of Crocus sativus L., extracted with different solvents, i.e. methanol, ethanol, propanol, acetone, ethyl acetate and petroleum ether. The variables studied were nature of extracting solvent, extraction temperature, extraction yield, solvent stripping. The quality of oleoresin extract was evaluated using high performance liquid chromatographic and spectrophotometric methods. This study attempts to get the best condition for the extraction process that gives the best yield and quality of oleoresin from dried saffron.,,Saffron is a very costly spice, used to flavor and color food. A flowers stigma accepts the pollen that is produced by the stamen, which becomes the seeds of the next generation. Each stigma is very small, and tens of thousands of individual strands go into a single ounce of the spice; since the stigmas are hand-plucked from the individual flowers, saffron’s high cost becomes more understandable. It is thought that saffron is the most expensive spice in the world.,,Saffron originated in the middle east, but is now also associated with Greek, Indian and Spanish cuisines. Fortunately, a very little saffron goes a long way - it is a spice to be added one thread at a time. Just a thread or two can flavor and color an entire pot of rice. The flavor is distinctive and pungent.,,Saffron is widely used in Ayurvedic medicine, Indias traditional system of health that relies on natural products, prevention and balance. It is used in remedies for everything from arthritis and asthma to infertility and impotence. Ancient Egyptians used saffron to treat kidney problems, and there are now research results that might suggest that one of the ingredients in saffron lowers (or assists in lowering) high cholesterol. There are even suggestions that saffron may have been used against cancer in the middle ages, although with what success is unknown,,Organoleptic, Physical, Chemical & Microbiological Characteristics:,,Appearance: Dried dark red filaments, with a small percentage of yellow or white stamens and styles.,,Aroma & flavor: Characteristic of the product, aromatic.,,Size of filaments: 15 - 40 mm in length,,Moisture: < 12.0 %,,Ash Content: < 8.0 %,,Acid Insoluble Ash: < 1.0 %,,Extraneous Matter: < 0.5 %,,Storage: For best results, saffron should be stored in an ambient temperature and protected from exposure to light. The product is normally good for at least 3 years from the date of packing.
Price ($USD) Weight Select Qty.
15 100ml /3.4 Oz
30 300ml /10 Oz
50 500ml /17 Oz
85 1000ml /34Oz
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Turmeric Oleoresin
It is oleoresin obtained by extraction of tubers of Curcuma longa Linn, with volatile solvents and concentration to remove the solvent. The oleoresin chiefly contains volatile oil, resin and yellow colouring matter known as curcuminoids. The chief component of curcuminoids is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. It is reported to possess many pharmacological and anti inflammatory actions.,,Botanical Name : Curcuma longa,,Family Name : Zingiberaceae,,Name in some International Languages : Spanish-Curcuma, Arabic-Kurcum, Chinese-Yu.Chin ,,Flavour Characteristics : Musky Flavour, slightly bitter and fragrant,,Usage Profile : Foods, medicines and cosmetics,,Commercial part : Rhizome or underground stem,,Harvesting Season : December to March .,,<b>Specifications</b>,,Tumeric Oleoresin ,,Description : Extract of dried rhizomes of Curcuma longa L. (Family: Zingiberaceae).,,Storage : Store in full, tight containers in a cool dry place, protected from sun light.,,Appearance : Orange yellow to reddish brown coloured semi solid,,Odour : Characteristic mild flavour of turmeric.,,Dispersibility/solubility : Can be dispersed in dry carriers such as salt, dextrose, etc.,,Spice Equivalent : One kg replaces 60 kg of raw Turmeric,,Colour Value : 14100 to 14500 CU – EOA,,Curcumin content : 94 to 96.5% ,,Residual solvent : 10 ppm - EOA,,Microbiology : Free from microbial contaminants.,,Shelf life : 12 months under the specified storage conditions.,,Handling : Avoid contact with skin and eyes.
Price ($USD) Weight Select Qty.
15 100ml /3.4 Oz
30 300ml /10 Oz
50 500ml /17 Oz
85 1000ml /34Oz
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