Although vanilla flavouring or fruit flavouring are often thought of first and foremost when the topic of flavouring comes up, herbal flavouring is perhaps the oldest flavouring. Since time immemorial, people have used spices to make their dishes tastier. Hence, spices have become indispensable in the kitchen.
But if we can use herbs, why do herbal flavourings exist? Strictly legally, you can also consider spices as flavourings. After all, a flavouring is a "food that gives flavour to another food". And that is precisely what herbs and spices do. Yet there is a difference between fresh herbs that you pick in your herb garden, dried herbs and herbal flavourings.
In industry, using fresh herbs is very difficult, if not impossible because of many different reasons. Dried herbs, on the other hand, are very common.
But sometimes you want to add so much of a particular herb that it would start to affect your texture. Sometimes you don't want to see "dots" in your dish from insoluble (dried) spices. Sometimes microbiology doesn't allow you to use fresh or dried spices. In these situations, using (natural) spice flavourings can provide relief. They do have their place in the food industry.
Some of our offerings.
Several of these products can be offered in liquid and (spray-dried) powder form. Some of these solutions are available "naturally".
- Asian herbs
- Garden herbs
Can't find what you are looking for ? Be sure to contact us. Our range is much wider than these examples. And if it does not yet exist in our range, we will be happy to develop customised solutions together with you.