Background
What are herbs and spices and oleoresins?
It is not easy to give a clear definition of herbs and spices, However, the
trade definitions are:
Oleoresins
Oleoresins are pure extractives of a spice or herb. They are concentrated
natural liquid flavourings that contain both volatile and non-volatile flavour
components. Oleoresins have a somewhat different flavour profile from essential
oils
and provide flavour profiles characteristic of the ground spice or herb with a
more rapid flavour release.
Herbs and spices are used primarily as food ingredients in order to provide
flavour, colour and enhanced visual appearance but they are also used in
medicine
and perfumery.
Oleoresins provide flavour profiles of the ground spice or herb with a more
rapid flavour release.
Oleoresins represent a method of obtaining a spice-like flavour profile in a
concentrated, oil-soluble, liquid form. They typically contain five important
components: essential oil, non-volatile characterising substances, fats waxes
and
pigments.
Herbs and Spices
Culinary herbs and spices are edible parts of the plants which are traditionally
added to foodstuffs for their natural flavouring, aromatic and visual
properties.
For more detail see ESA List of Culinary Herbs and Spices.
Herbs and Spice Blends[1]
These mixtures only contain herbs and spices and, if necessary, permitted
anti-caking agents.
Seasonings[2]
A seasoning is a blend of permitted food ingredients added as necessary to
achieve the purpose for which it is designed, that is, to improve the taste,
eating
quality and/or functionality of a food. It typically contains one or more herbs
and/or spices and other flavour-enhancing or flavour-emparting ingredients.
Notes:
[1] The terms blend, mix and mixture are interchangeable.
[2]The Seasoning category includes seasonings with functional properties, for
example, thickening, emulsifying, preserving, tenderising, colouring.
Last reviewed: 11 Jun 2012