Plantex Rajdanga Main Road, Kolkata, West Bengal

Spice Oleoresin Blend is a blend of various essential oils and oleoresin mixed in various proportions to get the best taste and flavour. These blends have its application in various food industries such as Pickles, Sauces, and Seasonings etc. They are more economical in use, consistent in quality and cleaner than their equivalent grounded spices.

Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Nutmeg – Jaiphal General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.  Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana  Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1.         Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2.         Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation.Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3.         Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.  Traditional Ethnic Uses it is used to flavour many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. The spices in their ground form are mainly used in the food processing industry, principally in the seasoning of meat products; they are also used in soups, sauces, baked goods and spice mixes Both spices have similar taste qualities; mace is more popular because of its light orange colour in light coloured foods. Nutmeg, in general, tends to be sweeter and more delicate. These products are also used in the perfumery and pharmaceutical industries. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste Adulteration -> Insects that attack nutmegs only extract the fat oil. They do not interfere in any way with the essential oil.

General Description: Ginger is a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth. Geographical Sources: Ginger seems to originate from Southern China. Today, it is cultivated all over tropic and subtropic Asia (50% of the world's harvest is produced in India), in Brazil, Jamaica (whence the best quality is exported) and Nigeria, whose ginger is rather pungent, but lacks the fine aroma of other provenances.                   Composition -> The essential oil (1 to 3% of the fresh rhizome) contains mostly sesquiterpenes. The pungency of ginger is caused by a non-volatile resin containing the same type of hydroxyaryl compounds that are also found in other spices Traditional Ethnic Uses: Stimulant, carminative. The rhizome (underground stem) of ginger has been used as a spice or flavoring agent. In manufacturing ginger can be used as an ingredient added to soaps and cosmetics. Taste and Aroma: Pungent, hot, penetrating and slightly biting.

Botanical Name -> Syzygium Aromaticum Family -> Myrtaceae Hindi Name: Lavang General Description ->Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family.   Geographical Sources -> Cloves come from Madagascar, Brazil, Panang, Ceylon, Indonesia and India.  Composition -> The full grown unopened flower buds, are picked green and dried in the sun till they become dark brown to form the commercial clove. Clove is very aromatic, has a fine flavor and imparts warming qualities.  Taste and Aroma: Cloves are strong, pungent, and sweet.  Method of Processing -> The fully grown unopened buds are picked in clusters by hand when the buds have reached their size and most of them have developed a pronounced pink flush, but none of the petals have yet fallen to expose the stamens. They are then dried in the sun till they become dark brown to form the commercial clove   Good quality cloves -> Should be brownish black in color after curing will full and plump crowns, somewhat rough to touch, without wrinkles and should not contain more than 12% moisture and 2-3 percent foreign matter (including khoker, headless and mother cloves stems etc.). Curing -> The quality of cured spice is influenced by a number of factors such as care taken during harvesting, drying, cleaning and sorting operations and the condition used for storage.  Traditional Ethnic Uses: Cloves are used whole in studding, in pickling fruits, spicy sweets, syrups and in stew and meat gravies. Groud cloves are delighful in baked goods and desserts, especially in chocolate mixtures. Cloves enhance sweet vegetable such as beets, sweet potatoes, boiled oninons and winter squash.  Adulteration -> Cloves are sometimes adulterated headless cloves and clove stems which are obtained as ‘refuse’ while separation the flower stalks in the cluster. They may also be adulterated with Khoker cloves or mother cloves and other extraneous matter like dust, dirt, stones, clay pareticles and pieces of woods.  

  Cassia (Cinnamon) Botanical: Cinnamomum Verum Family: N.O. Lauraceae Hindi Name: Dalchini General Description -> Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips is generally thin, the spongy outer bark having been scraped off. Cinnamon is very similar to cassia, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder. Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.                   Geographical Sources -> It is indigenous to China. Also cultivated in Indonesia, Ceylon, India and Vietnam. Composition -> Cassia contains max. 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyd. Taste and Aroma -> Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous Traditional Uses: Cassia is used as popular ingredient in foods, beverages, perfumery, toiletries and cosmetics. Oil of cassia is extensively used in liquors and biting products. Also used in preparing sweet pickles, chutney and fruit relishes. Cinnamon is also used in sweet and savory dishes, rice dishes, chocolate desserts, cakes drinks and to flavor wine. Cinnamon Oleoresin is used as popular flavour for processed foods. Our Cassia(Cinnamon): Our cinnamon contains sweet-spicy aroma and flavor with very high volatile oil content (minimum 2.8%) and moisture content as low as 8% to 12.5%, depending upon the weather condition. Our cinnamons packed in carton boxes in its natural dried condition, thereby retaining is natural aroma, oil content and moisture. Due to its very good quality it can travel well. Because the medicine/formulation we pack reaches consumer after a long period of time, therefore, quality must be good enough to travel well.

General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.   Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies,Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.  Varieties -> In trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in  Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring.Black pepper contains about 3% essential oil, The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.  Good quality cloves -> Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one. Taste and Aroma Malabar for weight,Sumatra for colour, and Penang for strength. Pepper has an aromatic odour, pungent and bitterish taste.   Adulteration -> Linseed mustard seed, wheat and pea-flour, sago, ground rice. At one time when the duty levied on Pepper was very high, fictitious peppercorns were made of oil-cake, clay, with a little cayenne added.