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Tinctures and oleoresins

Tinctures and oleoresins are extracts. Herbal tinctures are liquid herbal extracts, made by steeping fresh or dried herbs and other plant parts in alcohol.

Oleoresins are solvent-free extracts made from all kinds of spices. After extraction, the solvents are evaporated, leaving only the valuable material in an oily product. Due to the extraction method, the oleoresin differs from the essential oils, they also contain the extracted non-volatile components and provide different flavours.

Animal nutrition & health

Herbal tinctures are gaining traction in animal feed. Tinctures are convenient, and easily mixed into feed. They promote digestion, boost immunity, and enhance overall well-being.

Herbal tinctures, such as echinacea and chamomile, have shown promise in reducing stress and anxiety in animals. Moreover, tinctures can be cost-effective compared to traditional medications. They are a natural option, devoid of synthetic additives. As regulations tighten on antibiotic use in livestock, herbal tinctures provide an alternative. Farmers are exploring these botanical remedies to improve animal health and minimize chemical exposure.

Oleoresins are employed in animal feed applications because they offer concentrated flavours and beneficial properties derived from natural sources.


Spice oleoresins such as Black pepper, Capsicum, and Coriander are mainly used in meat applications to season products like salamis and sausages.

Paprika oleoresin serves as a dual-purpose ingredient as it’s extensively used as a flavouring and colourant in meat products, soups, sauces, and snacks. The range of colour units (CU) of paprika oleoresin used in the food industry can vary depending on the specific application and the desired colour intensity.

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