Spices are used for flavour,colour, aroma and preservation of food or beverages. Spices may be derived frommany parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots,seeds, stigmas and styles or the entire plant tops. The term ‘herb’ is used asa subset of spice and refers to plants with aromatic leaves. Spices are oftendried and used in a processed but complete state. Another option is to prepareextracts such as essential oils by distilling the raw spice material (wet ordry), or to use solvents to extract oleoresins and other standardized products.Spice oils are basically extracts from the spice seeds or spice plant parts andthey are 100 percent pure extracts that retain the full body and flavor profileof the particular spice.
Chili is available inthroughout India. It is especially available in the U.P, Himachal Pradesh andother states. Chili is one of the abundantly domestically used as well ascommercially used spices. Chili can be commercially exploited for extraction ofchili oil and oleoresin afterwards it can be ground in Chili powders as usedground chili spices. For extraction of chili oil and oleoresin, there will beuse of solvent extraction process or steam distillation process.
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