Kush Aroma
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(Showning 36 products of 36 products )
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Ajowan Oil

Ajowan Oil

India
Trachyspermum amoni (L.)
From $3.75 – $6,075.00
Aniseed

Aniseed

Eastern Mediterranean region and Southwest Asia
Illicium verum
From $5.00 – $8,100.00
Black Pepper

Black Pepper

India
Piper nigrum
From $6.56 – $10,631.25
Calamus Oils

Calamus Oils

India
Acorus calamus
From $7.81 – $12,656.25
Cambodge

Cambodge

India and Malaysia
Garcinia cambogia
From $6.88 – $11,137.50
Capsicum

Capsicum

Central and South America
Capsicum
From $2.81 – $4,556.25
Caraway Seed

Caraway Seed

Denmark, Lebanon, The Netherlands, Poland
Carum carvi
From $8.44 – $13,668.75
Cardamoms

Cardamoms

India,Guatemala
Elettaria cardamonuum
From $12.50 – $20,250.00
Cassia

Cassia

China, Indonesia
Cinnamomum cassia
From $8.75 – $14,175.00
Celery

Celery

France, India
Apium graveolens
From $9.69 – $15,693.75
Chillies

Chillies

Ethiopia, India
Capsicum annum L
From $5.00 – $8,100.00
Cinnamon Bark Oils

Cinnamon Bark Oils

Indonesia, Sri Lanka
Cinnamomum verum
From $7.50 – $12,150.00
Cinnamons

Cinnamons

Indonesia
Cinnamomum verum
From $6.48 – $10,504.69
Clove Natural Spice Oils

Clove Natural Spice Oils

Indonesia
Syzygium aromaticum
From $4.38 – $7,087.50
Clove-Bud Spice Oils

Clove-Bud Spice Oils

Indonesia
Eugenia caryophyllata
From $7.11 – $11,517.19
Coriander Seed Spice Oil

Coriander Seed Spice Oil

Middle East and southern Europe
Coriandrum sativum
From $7.64 – $12,377.81
Cumin Oil

Cumin Oil

India. Iran, Lebanon
Cuminum cyminum
From $8.59 – $13,921.88
Curry Leaf Oil

Curry Leaf Oil

India
Murraya koenigii (L.)
From $11.25 – $18,225.00
Davana Oils

Davana Oils

India,Bangalore
Artemesia Pallens
From $50.00 – $81,000.00
Dill Seed Oils

Dill Seed Oils

South west and Central Asia
Anthem Graveolens
From $5.47 – $8,859.38
Fennel Oil

Fennel Oil

Medi­terranean
Foeniculum vulgare Mill
From $9.69 – $15,693.75
Fenugreek Oils

Fenugreek Oils

India and southern Europe
Trigonella foenum-graecum
From $7.50 – $12,150.00
Garlic Oil

Garlic Oil

Central Asia
Allium sativum L
From $21.25 – $18,225.00
Ginger Oils

Ginger Oils

India
Zingiber Officinale
From $13.75 – $22,275.00
Juniper Berry Oils

Juniper Berry Oils

Western Nepal
Juniperus communis
From $7.03 – $11,390.63
Mace Oils

Mace Oils

India
Myristica Fragrans
From $8.44 – $13,668.75
Marjoram Spice Oil

Marjoram Spice Oil

Asia Minor
Origanum majorana
From $8.16 – $13,213.13
Nutmeg Oil

Nutmeg Oil

India
Myristica fragrans
From $9.69 – $15,693.75
Olibanum Oil

Olibanum Oil

India
Boswellia Serrata
From $6.95 – $11,264.06
Paprika Oil

Paprika Oil

South America
Capiscum annuum
From $3.44 – $5,568.75
Parsley Seed Oils

Parsley Seed Oils

Greece
Petroselinum crispum
From $8.75 – $14,175.00
Saffron Oil

Saffron Oil

Southwest Asia
Crocus sativus
From $112.50 – $182,250.00
Turmeric

Turmeric

India
Curcuma Longa
From $5.00 – $8,100.00
Vanilla Oil

Vanilla Oil

Mexico
Vanilla planifolia
From $18.75 – $30,375.00
Vetiver Oils

Vetiver Oils

India
Vetivera Zinanoides
From $21.88 – $35,437.50
White Pepper

White Pepper

India
Piper nigrum
From $14.06 – $22,781.25
Concentrated · Standardised · Food Grade

Spice Oil, Oleoresin or Ground Spice?

These three are not interchangeable, and choosing the wrong one is the most common mistake we see from new buyers. Ground spice gives you everything the plant contains. A distilled spice oil gives you the aroma. An oleoresin gives you the aroma and the non-volatile taste compounds — the pungency, the colour, the body.

Ground spiceEverything, including fibre and moisture. Varies with every lot. Significant microbial risk, usually needs treatment. Bulky to store and ship.
Spice oilVolatile aroma fraction only. Standardised, very low microbial risk, compact.
OleoresinVolatiles plus non-volatile actives, colour and pungency. Standardised to a stated active. Very low microbial risk, compact.
The black pepper testGround pepper gives aroma, heat, colour and bulk. Pepper oil gives aroma only — no heat, because piperine is not volatile. Only the oleoresin gives aroma and heat together.

That last row is the clearest illustration. If you use pepper oil expecting heat, your product will smell of pepper and taste of nothing. Piperine is non-volatile, so it never comes across in distillation — it only reaches you in the oleoresin. Same spice, entirely different ingredient.

Standardisation

Oleoresins are normally bought to a specified active content rather than to a name, which is what makes them reliable on a production line. Typical markers by spice: piperine for black pepper, capsaicin and colour value for capsicum and paprika, curcumin for turmeric, volatile oil content for cardamom and ginger.

Two oleoresins with the same label and different assay values are different ingredients and will not perform the same. Always specify the assay on the purchase order, and check it on the COA before the batch goes into production.

Dispersion, Solubility and Dosing

Concentrated spice ingredients present a practical problem: you are dosing grams into tonnes, and they will not disperse evenly on their own. Most oleoresins are viscous and oil-soluble, so they need one of the following.

  • Dilution
    In a suitable carrier oil to bring the dose up to a manageable volume.
  • Plating
    Onto a dry base such as salt or dextrose, for dry seasoning blends.
  • Emulsification
    For aqueous systems such as beverages and sauces.
  • Encapsulation
    Where you want controlled release and better shelf stability.

Tell us the system you are dosing into — dry blend, beverage, retorted sauce, meat — and we can advise on the format that will actually work in it rather than shipping neat material you then have to solve for.

Applications

  • Seasonings & snacks
    Plated oleoresins deliver consistent heat and colour across every unit, which raw ground spice cannot do at scale.
  • Meat, ready meals & sauces
    Removes the microbial risk that comes with raw spice while giving a flavour profile that survives thermal processing.
  • Beverages
    Ginger, cardamom and citrus notes in soft drinks, mixers and functional beverages, usually as emulsions.
  • Nutraceutical & colour
    Curcumin and capsaicin-standardised extracts, plus paprika oleoresin as a natural colourant. See also CO2 extracts.
Switching From Ground Spice

Spice Oil & Oleoresin Sourcing Guide

How much oleoresin replaces a kilo of ground spice?

It depends entirely on the spice and on the assay of the batch, so it is a calculation to run against your specific material rather than a fixed ratio. Send us the ground spice you currently use and the dosage, and we will work the equivalence from the actual assay values — then confirm it on a bench trial before committing a production run.

Are your spice oils food grade?

Specify food application at enquiry stage and the material and documentation are issued against food-grade specification. Do not assume it across the catalogue — some spice oils in the range are supplied for fragrance and industrial use where the specification differs.

What about pesticide residues and heavy metals?

Relevant for any agricultural input going into food, and testable against your required panel. State the destination market at enquiry, because EU, US and Japanese limits differ.

Can you standardise to our own assay specification?

Within the range the raw material supports, yes — that is normal practice in this category. Send your specification and we will confirm what is achievable rather than promising a number and missing it.

How stable are oleoresins in storage?

More stable than ground spice by a wide margin, since moisture and fibre are gone. Store cool, dark and sealed. Colour-bearing oleoresins such as paprika and turmeric are the exception — colour value degrades with light and heat exposure, so protect those specifically.

Do you supply CO2-extracted spice materials as an alternative?

Yes. Where a clean-label claim rules out solvent extraction, CO2 extraction gives you a comparable material with no solvent residue at a higher price point. See the CO2 extracts catalogue.

Browse the Range

Popular Spice Oils

The Indian spice portfolio, available as distilled oils or as standardised oleoresins.

Black PepperCardamomGingerTurmericCapsicumPaprikaCuminCoriander SeedClove BudCinnamon BarkCassiaNutmegMaceCeleryFennelAjowan

Explore the Full Catalogue

Eleven catalogues covering every extraction route we operate. If you are not sure which grade fits your application, describe the finished product and we will point you at the right one.

Natural Essential OilsCold Pressed Carrier OilsOrganic Essential OilsTherapeutic Grade Essential OilsTraditional Indian AttarsPure Floral AbsolutesWild Crafted Essential OilsPure Floral WatersCO2 Extract OilsMenthol & Peppermint

Technical & Buyer Information

How each extraction method works, how we test, and what ships with an order.

GC-MS TestingDistillation MethodCold PressingCO2 ExtractionSolvent ExtractionTechnical InformationAromatherapyDelivery InformationOur LocationsAbout UsFAQsBlog

Request a spice oil or oleoresin quote

Tell us the spice, the assay you need, the food system you are dosing into and your annual volume. We will send the specification, a sample and an equivalence calculation against your current ground spice.

Request a Quote

Browse CO2 Extracts