Manko Natural Flavours and Extracts Pvt. ltd. Koratty, Thrissur, Kerala

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.  

Paprika Colour is extracted from dried pods of Capsicum Annum, a plant which is widely available in southern parts of India. Once processed to relieve it from sharp taste and aroma characteristic to its nature, it plays a vital role in colouring of Food Stuff. However, the taste and aroma of paprika are not totally removed and this actually acts to the advantage of this product in certain applications. Application based advantages are there. For example using Paprika in Cheese Seasonings not only gives it the colour but also gives it a spicy tone to the product. Other applications include savories and snack food among other.

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.   Specifications 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.  

Nutmeg Essential Oil is derived from the evergreen tree capable of growing 20 meters in height. It produces a fleshy red fruit. The exterior husk is dried and produces Mace essential oil, while the seeds produce the Nutmeg essential 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.  

Mace tree grows to a height of 65 feet (20 meters). The nutmeg fruit is pendulous and is similar to peach fruit. It splits in two parts, when fully mature, exposing a crimson-colored aril. This is the mace which surrounds the nutmeg pit. Mace is a red-colored seed husk that covers aril. It has a spicy scent reminiscent of nutmeg. Used for medicinal purposes in combination with nutmeg and was used to combat fevers and digestive issues.   Specifications Description Mace Oleoresin is the end product obtained by solvent extraction of the dried flowers of Myristica fragrance van Houtte, Myristicaceae with the subsequent removal of the solvent. Plant Part Husk. Extraction Method Steam Distilled. Origin India Color Pale yellow to brownish yellow liquid. Consistency Thin Note Middle Strength of Aroma Medium.    

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 4% 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.     Specifications 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

Turmeric is the principle pigment of turmeric, a spice that is obtained from the rhizomes of Curcuma longa. Obtained by extraction as an oleoresin which is then purified, Curcumin provides a bright, strong yellow shade in solution. It is an oil soluble pigment which is also available in convenient water dispersible forms that are used in a wide range of food Products. Turmeric appears intense bright yellow even at low doses and is extremely heat stable and may generally be used in products throughout the acid pH range. It can be used in Dairy Products, Flour Confectionery, Sugar Confectionery, Frozen Products, Dry Mixed and Savoury Products.

Cultivation Type : Organic

Color : Yellow

Processing Type : Sun Dried

Packaging Type : Plastic Bag, Plastic Pouch

Form : Powder

Packaging Size : 100gm, 500gm

  Granules are obtained by granulizing the curcumin powder for capsulation to the required quantity of 16 to 40 mesh or as desired by the customer and this is widely used the Pharma industries for medical usage.

Cardamom (also spelled Cardamon) is best known as a pungent and aromatic spice used to season dishes in Southeast Asia. This perennial herb belongs to the same plant family as Ginger (Zingiberaceae) and exhibits much of the same warming quality. The plant is native to the forests of Southern India but mostly cultivated in Sri Lanka and Guatemala. The growth habit of Cardamom is rhizomatous in nature. A mature Cardamom plant can have towering-high leafy shoots reaching 1.5 to 6 meters tall. Cardamom essential oil is found in the large parenchyma cells under the epidermis of the seed coat, with content varies from 2 to 10%. The oil is extracted from dried ripe seeds through steam distillation.   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).