The use of spice oil and oleoresins from agricultural products like ginger, pepper, cardamom, turmeric and chillies have now become common both in hotels and domestic kitchens. The technology for extraction of oleoresins and oils from spices has been developed by Central Food Technological Research Institute, Mysore. The technology has been successfully used on a commercial scale by a number of entrepreneurs licensed by the Corporation who are not only meeting the requirement in the country but also exporting the oleoresins to many of the developing as well as developed countries and earning a substantial amount of foreign exchange.
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