GARLIC–GINGER OLEORESIN

GARLIC–GINGER OLEORESIN is a blended natural oleoresin extracted from garlic (Allium sativum) and ginger (Zingiber officinale), formulated to deliver the classic garlic–ginger flavour combination widely used in culinary applications. This oleoresin provides balanced pungency, warmth, and aroma in a highly concentrated, stable, and easy-to-use form, eliminating the need for fresh paste handling.

Key Benefits

Balanced Garlic & Ginger Profile in a single ingredient
Consistent Flavour Strength across batches
High Potency – very low dosage required
Long Shelf Life compared to fresh or paste forms
No Moisture Content – improves product stability
Easy Processing and uniform dispersion in formulations
Cost Effective for large-scale food manufacturing

Where It Is Used

Food Industry

Curry bases and gravies
Sauces, marinades, and cooking pastes
Ready-to-eat and ready-to-cook foods
Snack seasonings and savoury coatings
Instant noodles and convenience foods
Flavour Industry

Savoury flavour bases
Seasoning and spice blends

Description

Available Forms & Strength

Oil-Soluble Oleoresin
Suitable for sauces, gravies, and fat-based food systems
Water- Soluble Oleoresin
Ideal for dry mixes, instant foods, and seasoning powders

Functional Advantages

Replaces fresh garlic–ginger paste
No peeling, grinding, or microbial risk
Stable flavour during cooking and storage
Reduces storage space and wastage

Fun Fact

🧄🔥 The garlic–ginger combination is one of the most widely used flavour bases in Asian cuisine, and oleoresin form allows manufacturers to maintain the same taste profile year-round despite raw material variation.

Quick Facts

Botanical Names:
- Garlic – Allium sativum
- Ginger – Zingiber officinale
Oleoresin Strength: 10%
Colour: Dark brown
Taste Profile: Pungent, warm, spicy
Solubility: Oil-soluble
Primary Use: Savoury flavour base
Shelf Life: 12–24 months
Storage: Store in a cool, dry place away from heat and light