AGRIPURE HERBOTECH Kundli, Haryana

Patchouli(Pogostemon cablin) is a species of plant from the genus Pogostemon. It is a bushy herb of the mint family, with erect stems, reaching around 75 centimetres (2.5 ft) in height and bearing small, pale pink-white flowers. Extraction of patchouli's  essential oil is by steam distillation of the dried leaves,  requiring rupture of its cell walls by steam scalding, light fermentation, or drying. The main chemical component of patchouli oil is patchouli, a sesquiterpine alcohol. Patchouli is used widely in modern perfumery,  by individuals who create their own scents,  and in modern scented industrial products such as paper towels, laundry detergents, and air fresheners. Two important components of its essential oil are patchouli and norpatchoulenol.

Paprika is a spice made from air-dried fruits of chilli pepper species, capsicum annum, hailing from the family of solanaceae. It is widely used to add colour and flavour to many types of dishes. Paprika oleoresin is a deheated extract of the dried ripe fruit of capsicum annum l. The product has the characteristic odour of sweet chillies, with a warm note. It is a viscous, reddish-brown homogeneous liquid.

Paprika is a spice made from air-dried fruits of chilli pepper species, Capsicum annum, hailing from the family of Solanaceae. It is widely used to add colour and flavour to many types of dishes. Paprika Oleoresin is a deheated extract of the dried ripe fruit of Capsicum annum L. The product has the characteristic odour of sweet chillies, with a warm note. It is a viscous, reddish-brown homogeneous liquid.

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. It has become a key spice in many cuisines. Capsicum Oleoresin is obtained by the solvent extraction of dried ripe fruits of Capsicum annum L or Capsicum fruitescens L.The product has a pungent aroma, characteristic of freshly ground, dried, red capsicum. There is a sharp pungent sensation when the flavour is evaluated in dilution. It is a viscous, reddish-brown homogeneous liquid.

Black Pepper belongs to the family of Piperaceae. Often referred to as the ‘King of spices’, it has been an incredibly popular spice since ancient times. Pepper is usually dried and used as a spice and in seasonings. Black Pepper Oleoresin is obtained by solvent extraction of ground-dried berries of Piper nigrum L. The resultant product has the characteristic aroma of black pepper, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation. It is a viscous liquid that ranges from a dark green to olive green colour.

Turmeric is a rhizomatous, herbaceous, perennial plant that hails from the family of Zingiberaceae. Commonly used as a spice in many regional cuisines, it is also used to impart colour during the process of dyeing. Turmeric Oleoresin is obtained by the solvent extraction of ground-dried rhizomes of Curcuma longa L.The aroma of the product is characteristic of turmeric, with distinct earthy, musky notes and a slightly bitter aftertaste. It is a viscous, homogeneous paste. The product ranges from orange-yellow to reddish-brown in colour.

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. Ginger belongs to the family of Zingiberaceae. Ginger Oleoresin is obtained by the solvent extraction of ground-dried rhizomes of Zingiber officinale Roscoe.The product has the characteristic refreshing aroma of ginger. When evaluated in dilution, it has a pungent, biting sensation. It is a free-flowing, homogeneous, dark brown liquid.