"priced competitive" organic spices, a comprehensive 100% certified organic seasoning solution for food industry
American Natural & Organic Spices™
An herbal extract (spice extract) is a liquid solution of herbs and alcohol. The dried or fresh herbs are combined with alcohol, then the solid matter is removed leaving only the oils of the herbs mixed with the alcohol. For example an extract made from vanilla and alcohol would be called vanilla extract.
Our plant in Fremont, CA
The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts; among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, and wintergreen.
Most commercially sold herbal extracts have a herb to alcohol ratio printed on the label. When dry herbs are used to make the extract the ratio is commonly 1 part dried plant to 4 parts liquid (alcohol and water). When fresh herbs are used the most common ratio is 1:1. This does not indicate the amount of that herb in the bottle, rather the ratio used in making the extract. Example: Dry herb strength: 1:4 means that the mixture used to produce the extract was 1 part dried plant and 4 parts liquid, (alcohol and water). This is not the same as an ingredients list which is also present on most commercial extracts.
Herbal extracts are sold as dietary supplements and alternative medicine and commonly used for flavoring in baking and other cooking much like almond extract.