Category 01
Spice and aromatic botanicals — ginger, turmeric, pepper, cinnamon, nutmeg and green tea — supplied as standardized extracts, oleoresins, CO₂ extracts and essential oils for food, beverage, nutraceutical and pharmaceutical formulation.
CO2 and solvent extracts standardized on gingerols, shogaols, and zingiberene.
Curcuminoid-standardized extract and oleoresin, valued as both a functional ingredient and a natural colorant.
Piperine-standardized oleoresin, widely used as a bioavailability enhancer alongside actives like curcumin and CoQ10.
Cinnamaldehyde-defined bark extract and oil, sourced as Ceylon or cassia depending on coumarin tolerance.
Myristicin-carrying seed oil and oleoresin prized for a warm aromatic profile in flavor and fragrance work.
Unfermented-leaf extract standardized to total polyphenols or specific EGCG content.
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