Spice Oleoresins
Sureka Life Sciences manufactures and supplies 23 spice oleoresins, each documented with a botanical source, offering grade, and CAS number. This is one of the categories with the strongest documented food-industry application, and Sureka Life Sciences' ISO 22000:2018 Food Safety Management certification directly applies to this food-ingredient category. 10 of the 23 oleoresins are standardized to a verified active-compound percentage range, including Ajwain Extract (35-60% thymol), Clove Buds Extract (72-90% Eugenol), Coriander Extract (50-70% Linalool), Cumin Extract (45-50% Cuminaldehyde), Fennel Extract (50-80% Trans- Anethole), Mustard Extract (60–90% Allyl Isothiocyanate), and Red Chilli Extract (80-90% Capsaicinoid).
23 products in this category
23 products found
Spice Oleoresins
Ajwain Extract
- Botanical Source
- Trachyspermum ammi (L.) Sprague
- CAS Number
- 8001-99-8
Spice Oleoresins
Capsicum Extract
- Botanical Source
- Capsicum annuum L
- CAS Number
- 8023-77-6
Spice Oleoresins
Cardamom Extract
- Botanical Source
- Elettaria cardamomum
- CAS Number
- 977090-82-6
Spice Oleoresins
Clove Buds Extract
- Botanical Source
- Syzygium aromaticum
- CAS Number
- 8000-34-8
Spice Oleoresins
Coriander Extract
- Botanical Source
- Coriandrum sativum Linn
- CAS Number
- 8008-52-4
Spice Oleoresins
Cumin Extract
- Botanical Source
- Cuminum cyminum
- CAS Number
- 8014-13-9
Spice Oleoresins
Fennel Extract
- Botanical Source
- Foeniculum vulgare Mill
- CAS Number
- 8006-84-6
Spice Oleoresins
Garlic Extract
- Botanical Source
- Allium sativum Linn
- CAS Number
- 8000-78-0
Spice Oleoresins
Ginger Extract
- Botanical Source
- Zingiber officinale Roscoe
- CAS Number
- 8002-60-6
Spice Oleoresins
Mustard Extract
- Botanical Source
- Brassica juncea
- CAS Number
- 8007-40-7
Spice Oleoresins
Nutmeg Extract
- Botanical Source
- Myristica fragrans Houtt
- CAS Number
- 84082-68-8
Spice Oleoresins
Onion Extract
- Botanical Source
- Allium cepa L
- CAS Number
- 130007-42-0
Spice Oleoresins
Pink Pepper Extract
- Botanical Source
- Pink peppercorn
- CAS Number
- 68917-52-2
Spice Oleoresins
Red Chilli Extract
- Botanical Source
- Capsicum annuum L
- CAS Number
- 8023-77-6
Spice Oleoresins
Sweet Fennel Extract
- Botanical Source
- Foeniculum vulgare Miller
- CAS Number
- 8023-77-6
Spice Oleoresins
Turmeric Extract
- Botanical Source
- Curcuma longa
- CAS Number
- 129828-29-1
Spice Oleoresins
Black Pepper Extract (Oleoresin)
- Botanical Source
- Piper nigrum L.
- CAS Number
- 84929-41-9
Spice Oleoresins
Celery Seed Extract
- Botanical Source
- Apium graveolens L.
- CAS Number
- 6415-59-4
Spice Oleoresins
Fenugreek Extract (Oleoresin)
- Botanical Source
- Trigonella foenum-graecum
- CAS Number
- 512-04-9
Spice Oleoresins
Oregano Extract
- Botanical Source
- Origanum vulgare
- CAS Number
- 499-75-2
Spice Oleoresins
Coriander Leaf Extract
- Botanical Source
- Coriandrum sativum Linn
Spice Oleoresins
Roasted Onion Extract
- Botanical Source
- Allium cepa L.
Spice Oleoresins
Green Garlic Extract
- Botanical Source
- Allium sativum
Frequently Asked Questions
What are spice oleoresins?
Oleoresins are concentrated extracts of spice raw material, combining both the volatile oil and non-volatile resinous components, used in food flavoring, seasoning, and pharmaceutical applications.
How is each oleoresin standardized?
Each product page states the botanical source and the offering grade (such as a percentage of the key active compound, for example capsaicin or thymol), verified by the stated test method.
Which spice oleoresins have a verified active-compound percentage range?
10 of the 23 spice oleoresins in this category are standardized to a verified active-compound percentage range, including Ajwain Extract (35-60% thymol), Clove Buds Extract (72-90% Eugenol), Coriander Extract (50-70% Linalool), Cumin Extract (45-50% Cuminaldehyde), Fennel Extract (50-80% Trans- Anethole), Mustard Extract (60–90% Allyl Isothiocyanate), and Red Chilli Extract (80-90% Capsaicinoid). Each product's page states its exact range.