Flavours

Ajwain, also known as carom seeds, is a spice commonly used in Indian and Middle Eastern cooking, recognized for its sharp and distinctive flavor. At Synthite, we process ajwain mainly by steam distillation to capture its authentic taste and aroma in a concentrated form.

At Synthite, we extract essential oil from the dried roots of Angelica archangelica. The plant is primarily sourced from China, and its aroma is uniquely distinct and characteristic.

Aniseed, derived from the dried fruits of Pimpinella anisum L., is a flowering plant in the Apiaceae family, native to the eastern Mediterranean region and Southwest Asia. Known for its characteristic sweet aroma primarily due to the principal component- anethole. Aniseed has been traditionally used in both culinary and medicinal applications. The extract obtained from aniseed is increasingly recognized for its functional properties and is widely employed in the food, beverage, pharmaceutical, and cosmetic industries

Annatto, a plant from the Bixaceae family is native to the tropical regions of the Americas & is known for its vibrant color, which comes from carotenoid pigments - primarily bixin and norbixin - found in the outer layer of its seeds. Bixin is naturally oil-soluble, while norbixin is water-soluble.

At Synthite, we standardize annatto extracts for bixin and  norbixin content. We offer bixin extracts with up to 90% purity and norbixin extracts with up to 30% purity.

Asafoetida, commonly known as "hing," is a dried latex or oleo-gum resin extracted from the roots of certain Ferula species. Renowned for its strong, sulfurous aroma, it is widely used as a flavoring agent in Indian and Middle Eastern cuisines, as well as in traditional medicine.

Basil is a flavorful, leafy green herb in the mint family. Basil is native to India and other tropical regions stretching from Africa to South East Asia.