As the name suggests, flavouring extracts are obtained through the process of extraction. Basically, this means that all flavour components, which are characteristic of the flavour of the raw material, are “drawn out” of the source ingredient. For this, the desired natural ingredient (for example, pepper, thyme, cinnamon) is placed in a liquid such as water, alcohol or oil, into which it gradually releases its flavour. As soon as the liquid has completely absorbed the flavour from the raw material, the remaining material is filtered out. Today, this process continues to be the most common method for manufacturing flavourings.

We use this process from the flavour industry to a small degree on a daily basis without being directly aware of it: For many of us, extraction is a morning ritual. We are referring to coffee and tea. Flavours for preparing these beverages are extracted from powder or leaves using hot water.

But everyone who cooks regularly has “extracted” at some point. Vegetable broth is a classic example of a homemade extract. In this case, root vegetables and various herbs are boiled in water until their flavour has been completely absorbed by the liquid. They are then removed from the broth.

The extraction process also occurs in homemade sauces with herbs such as oregano, basil or rosemary. For instance, the popular white wine-cream sauce is the perfect basis for a herbal extract given that it offers the perfect basis for the absorption of flavouring substances with its mixture of water, alcohol and fat. Herbs and spices, which are also boiled in the sauce, release their flavouring substances into the sauce. Unlike broths, however, the flavouring component is generally not filtered out in the end. Spice oils are also considered flavour extracts. The oil, in which chilli, pepper and other spices are immersed, absorbs their flavour.

Terminology

The different terms for flavourings serve to inform consumers about the origin, source and production process. However, the large number of designations often tends to create more confusion than clarity. We reveal what the term flavouring extract really means.

Flavouring extract
A flavouring extract is always a 100% natural substance despite the term not making explicit use of the addition ‘naturally’. With a pepper extract, this means pepper must be used as a raw material for its manufacture. The flavour range of the extract also corresponds exactly with the source material, in this case, pepper. A solvent is in turn used to filter out the flavouring substances of the pepper using a solvent. 

Known examples are, among other things, vegetable, fruit, herbal, spice and yeast extracts. Essential oils can also be classified in the category of aroma extracts. They are considered natural concentrates, to which no further substances or additives may be added.

What is the difference to a natural flavouring?

A natural flavouring can be created through a combination of different natural substances. In the process, the amount of the individual substances is specified in detail and, as a result, the chemical composition of the substance is also clearly defined. With a flavouring extract, all possible flavouring substances are removed from the raw material during the extraction process. The exact quantity of the individual flavouring substances is neither known nor can it be determined. As a result, the finished extract is an undefined mixture of (flavouring) substances.

In many cases, flavouring extracts are the main component of a flavouring and give it its authentic taste and characteristic odour. Why use other flavouring substances? First and foremost, these flavouring elements guarantee a consistent flavour and quality. They can also serve to balance a taste or add an additional note to the flavouring.

In addition to herbs, spices and vegetables, fruits or blossoms can also serve as source materials for extracts. Once production is complete, the final product, that is the flavouring extract, must have exactly the same range of flavouring substances as the raw material. Only then can the flavouring also be referred to as a XY extract. As a result, all flavour components, which are responsible for the characteristic flavour of thyme, can also be found in a thyme extract. The typical thyme flavour may therefore not be produced with further additives.

Pure Flavour flavour extracts and their advantages

We are committed to ensuring that our products are characterized by high quality and an authentic taste. In order to fulfil both of these criteria, we use conventional methods to produce flavourings. We mainly use the extraction method. However, it is not always possible to manufacture flavourings from the source ingredient whose name they bear given that certain foods are only available in limited quantities and are unable to meet the high demand for flavourings.

You can determine whether a flavouring is an extract or natural flavouring under additional information for the type. You can also find additional detailed information including the designation, information on how natural it is and the individual flavouring components. Our flavouring extracts include, among other things, herbal and spice flavourings such as cinnamon, rosemary, oregano, thyme, lemon grass and much more.

Cooking with flavouring extracts

You can use a flavouring extract to enhance the flavour of countless meals. Given that flavouring extracts are highly concentrated, only a few drops are enough to season your meals. After cooking, just add a few drops of the extract to your creation and stir the resulting mixture.

The extracts are also perfect for preparing barbecue marinades given that they are fat soluble and, as a result, their flavour is conserved in oil. Unlike fresh or dried seasoning ingredients, which burn if exposed to intense heat, the flavouring is therefore also preserved at high temperatures.

In addition to easy handling and fat solubility, a further advantage of extracts is the wide range of their uses. For instance, fresh oregano must be boiled for at least 15 minutes in order for it to lose its bitter notes and release its flavour into the meal. When you use oregano extract, you bypass the required cooking time. As a result, you can also refine cold dishes such as yoghurt dips and seasoning sauces with this Italian classic. Or do you prefer slightly spicy dishes, but find both dry and fresh chillies too hot? Chilli extract has a mild spiciness that is easy to dose, which you can use to add zing to your meals as desired.