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Flavourings


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Flavouring extracts and essences are liquids added to foods to enhance their taste and aroma.

They are derived from essential oils (almond, lemon), from fresh fruit, vanilla, ginger and synthetic chemicals with water and other ingredients added.

Imitation and artificial extracts and essences come in a wide range of flavours lime, lemon, banana, pineapple, cherry, brandy, rum, strawberry, butterscotch and vanilla.

The list of spices and flavourings used in the production of all types of confectionery is quite extensive and interesting.

These include nutmeg, cinnamon, allspice, cardamom, cloves, coriander seed, poppy seed, aniseed, ginger, mace, caraway seed, cloves, saffron, vanilla and sesame seed.

Their origins are equally of interest.

 

Parts of Europe contributed caraway seed, poppy seed and saffron to the world, whilst India and Indonesia account for the advent of cardamom, cinnamon, coriander seed, cumin, ginger, mace, nutmeg, sesame seed and vanilla. Mexico takes credit for allspice and anise.

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Apple, sweet flavour, Typical sweet apple. ... Flavour Centre. Making it easy for you to select the right flavour for your food application
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