Oleoresins For Flavor produced by Joseph Adams Corporation.

Oleoresins are special extracts of spices and herbs. They are particularly suitable for flavoring and coloring food, food products and other materials needing their special qualities. Those botanicals used for flavor will contain all of the flavor and aroma and part of the color. Others that are used predominately for color will have all of the color and part of the flavor and aroma. Below is a list of Oleoresins for Flavor produced by Joseph Adams Corporation.

Allspice

Oleoresin Allspice is a green liquid obtained from dried pimenta berries (allspice). It has a sweet, yet breathtaking aroma reminding one of a blend of spices.

Anise

Oleoresin Anise is a green liquid. The aroma is sweet like fresh ground anise. The flavor matches the aroma.

Basil

Oleoresin Basil is a green, liquid to paste-like material obtained from leaves of the basil plant. The aroma is slightly sweet and herbal with a leafy note and the flavor is similar to the aroma.

Black Pepper

Oleoresin Black Pepper is a viscous suspension of crystals in a liquid obtained from the dried pepper berries. It is light green in color and has a strong, sweet odor of black pepper. There is a considerable amount of “bite” to the taste.

Capsicum

Oleoresin Capsicum is a rust to red colored liquid obtained from the dried capsicums grown throughout the world. It contains all of the heat and color associated with the various varieties.

Caraway

Oleoresin Caraway is a brown-green liquid obtained from the caraway seed. It has an aroma of ground caraway seed and a flat, fatty acid flavor with a slight mint character.

Cardamom

Oleoresin Cardamom is a brown liquid obtained from the seed of cardamom plants. It has a very sweet and spicy aroma and a spicy flavor with a hint of bitterness and mint.

Cassia (Cinnamon)

Oleoresin Cassia is a red-brown to green liquid obtained by extracting the cassia bark form varieties of Cassia trees in Southeast Asia. It has the strong sweet aroma of Cassia. The flavor is deep and strong with a slight bite that is usually associated with cinnamon.

Celery

Oleoresin Celery is a green liquid obtained from celery seeds. It has a bitter flavor resembling that of celery hearts and has the aroma of fresh ground celery seeds. (similar to fresh cut celery stalks with a slightly fruity character).

Clove

Oleoresin Clove is a green-brown liquid obtained by extraction of the clove buds. It has a sweet, aromatic and slightly phenolic odor. The flavor is spicy with a bit of “bite”.

Coriander

Oleoresin Coriander is a brown green liquid obtained by extracting the ripe coriander seeds. The aroma is sweet and pleasant with a similar flavor.

Cumin

Oleoresin Cumin is a green liquid obtained from the cumin seed. It has an aroma that reminds one of a chicken and celery soup base. The flavor gives a hint to that base, but on a much milder plateau.

Dill Seed

Oleoresin Dill is a green liquid obtained by extracting the dried seeds. It has an aroma and flavor similar to that of caraway. This is due to the higher carvone content of the seed versus the weed.

Fennel

Oleoresin fennel is a green liquid obtained by extracting ground fennel seeds. it has an aroma similar to that of anise, but the flavor is much more spicy.

Ginger

Oleoresin Ginger is a viscous brown liquid obtained from dried ginger root. It has a sweet, fresh ground ginger aroma. The flavor correlates to the aroma but with a small amount of “bite”.

Jalapeno

Oleoresin Jalapeno is a green to brown liquid obtained by solvent extraction of jalapeno peppers. The heat value is 250,000 SV and is standardized with a Kosher grade of vegetable oil.

Laurel

Oleoresin Laurel is a green, pasty liquid obtained from laurel leaves (bay leaves). It has a sweet, strong aroma with a camphor-like background. The flavor is strong and herbal.

Mace

Oleoresin Mace is a red-brown liquid. It exhibits a waxy precipitate below 70 degrees Fahrenheit. It is obtained by extracting the red arillode that protects the nutmeg shell and seed. The aroma is similar to that of nutmeg but more pungent. The flavor is slightly bitter, bland and not as lasting as the nutmeg.

Marjoram

Oleoresin Marjoram is a green pasty liquid obtained by extracting the leaves of the cultivated sweet variety of Marjoram. It has a herbaceous and camphor-like odor. The flavor is spicy with a slight medicinal taste.

Nutmeg

Oleoresin Nutmeg is a beige colored paste. It is obtained by extracting the nutmeg seed and shell. The aroma is delicate. The flavor is bitter and numbing.

Oregano

Oleoresin Oregano is a green pasty liquid. It is obtained by extracting the dried leaves of Origanum. It has an aroma that is spicy and somewhat salty. The flavor is warm and slightly bitter.

Parsley Seed

Oleoresin Parsley Seed is a green liquid obtained by extraction of the seeds. It has a bitter, herbal aroma. The flavor is bitter and herbal.

Rosemary

Oleoresin Rosemary is a green to brown pasty liquid with a volatile oil content of five percent maximum. It has an herbal and slightly camphor-like aroma. The flavor is similar with a slightly bitter character.

Sage

Oleoresin Sage is a green to brown pasty liquid. It is obtained by extracting Dalmatian Sage leaves. It has a sweet, herbal and camphor-like aroma with a spicy flavor.

Savory

Oleoresin Savory is a green pasty liquid obtained by extraction of the herb. The aroma is spicy yet bitter. The flavor is numbing, yet has an initial “bite”.

Tamarind

(needs description)

Thyme

Oleoresin Thyme is a green pasty liquid obtained by extracting thyme leaves. It has a heavy herbal aroma and an herbal, slightly bitter flavor.