Spice Oleoresins are obtained through solvent or CO2 extraction of the powdered dried spices followed by removal of the solvent by evaporation. These Oleoresins contains all the flavour components of the spice, be it volatile oils or non-volatile resinous fractions.
Oleoresins enjoy a number of advantages over raw spice.
They are consistent and standardized. They have longer shelf life. Oleoresins are economical as 100 kilos of raw spice can be replaced by very few kilos of Oleoresins.
