The oleoresin is extracted from fresh bulb of the onion, which are harvested between September and April. Onion has an ancient reputation as a curative agent. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. The oleoresins have lightly sweet & characteristic flavors of onion.
Onion, Oignon, Allium cepa
Volatile oil content < 5% Solvent residue max. 25 ppm Total ash: not more than 3%
Onion Oleoresin can be used as spice and seasoning mixes, for meats, sausages and other food preparations. It is also used in some pharmaceutical preparations for colds, coughs.