Oleoresins are the flavour extracts obtained by the solvent extraction of the ground spices.
They have aroma of spice and possess the attributes which contribute to the taste such as
pungency. All the spices contain essential oils in varying proportions which can be extracted
by steam distillation. India is one of the leading producers of spices and instead of exporting
raw spices, it is advisable to export value-added products.
The oleoresins and spice oils are preferred because of their microbiological advantages,
uniformity in flavour and pungency, easy to store and transport. They have several
applications like in the preparation of beverages, soup powders, confectionary, curries,
noodles, sauces, canned meat etc.
2.2 Compliance and Quality Standards
Compliance under the PFA Act is mandatory. ISI has specified quality standards vide IS
5832 & 7826 of 1975.
Oleoresins and spice oils have large domestic as well as export markets. They are consumed
by a broad spectrum of manufacturers like confectionary, noodles, beverages, sauces, canned
meat, soup powders, curries, poultry products and so on. Most of the end use industries are
growing steadily and demand is bound to increase. With increasing preference for quality
products, use of spices is rapidly replaced with oleoresins and spice oils. Exports of these
processed products, instead of raw spices, would also result in considerable value addition.
The Major Spice Oils are : Cumin Oil , Aniseed Oil, Coriander Oil, Black Pepper Oil