Market for Spices and Herb Extracts by 2026
What are the drivers behind the Spices and Herb Extracts Market in 2026?

There is an increasing use of spice and herb extracts in food formulation because of their ability to provide concentrated flavor, standardized formulations, quality control, and easier storage compared to the use of just ground spices. The extract or oleoresins can provide both volatile aromatic compounds and non-volatile compounds in a concentrated form. The use of such standardized forms helps in formulation of standard foods and beverages. Synthite says that the oleoresins are concentrated extracts with volatile, resinous, and non-volatile compounds and are used as standardized replacements of ground spices.

What are spices and herbs extracts?

Spices and herbs extracts are ingredients obtained from botanical sources through extraction process or similar processes. The oleoresins form one of the important types as they concentrate aromatic and flavorful compounds. There could be other products like essential oils, botanicals, standardized extracts, and application-specific natural flavors.

What makes manufacturers switch to extracts rather than ground spices?

The key factor is standardization. Ground spices may differ greatly in flavor strength, water content, particle size, microflora quality, and composition from batch to batch, while the use of standardized extract allows for more precise dosing into an industrial formula. According to Synthite, for example, oleoresins allow for achieving standardized flavor and aroma, occupy less warehouse space, and facilitate quality control compared to ground spices.

This is why for big food companies the use of extracts instead of ground spices might become helpful for making formulations more uniform across different production facilities and markets.

What does this market comprise of?

The list comprises of spice oleoresins, spice essential oils, herb extracts, botanical extracts for flavoring purposes, and any other concentrated botanical ingredients obtained from spices and culinary herbs. The most commonly used source plants include black pepper, cumin, coriander, cardamom, cinnamon, cloves, ginger, garlic, turmeric, chili, rosemary, thyme, basil, fennel, and mint.

Synthite's current portfolio of ingredients illustrates the wide range of plant sources used for obtaining value-added spice extracts, including dozens of spices and herbs applied in food, beverages, confectionery, health & wellness, personal care, agriculture and livestock industries.

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