Mark
|
Name of CO2-extract
|
Botanical Name
|
Properities
|
| À053 |
Agrimony |
Arctium tomentosum Mill. |
|
| À001 |
Anise |
Pimpinella anisum |
Antioxidant, antiseptic, antispasmodic, diuretic. |
| À023 |
Balm grass |
Melissa Officinalis |
|
| À024 |
Barley sprouts |
|
Antioxidant, anti-inflammatory, lenitive, restorative, bactericidal, improves
metabolism and blood vessels condition. |
| À025 |
Barmy deposits of grape faults |
|
|
| À009 |
Bay leaf |
Laurus nobilis |
Antioxidant, bactericidal, stimulates gastroenteric activity, anti-inflammatory.
Irritates peripheral nervous endings, initiates rush of blood to the places contacting
with the extract. |
| À055 |
Birch (bud) |
Betula pendula |
|
| À056 |
Birch (leaf) |
Betula pendula |
|
| À013 |
Black pepper |
Piper nigrum L. – Fruits |
Antioxidant, stimulates the appetite, shows strong antibacterial action. |
| À049 |
Bur-marigold |
Bidens tripartita |
|
| À037 |
Calendula |
Calendula officinalis |
|
| À026 |
Camomile |
Chamomilla recutita L. |
Antiphlogistic, spasmolytic, antiallergic, granulating, epithelization effect.
|
| À022 |
Caraway seeds |
Carum carvi L. – Seeds |
Antioxidant, intestinal antiseptic, diuretic, stimulates gastroenteric activity
and lactation; light expectoration, laxative, antispasmodic and analgetic effects.
|
| À006 |
Cardamom |
Elettaria cardamomum L. – Fruits |
Strong, pungent, slightly camphor flavour; can be used in manufacturing confectionery,
coffee, fish, cooked poultry products and mince, well combined with parsley and
different sorts of pepper |
| À027 |
Carrot seeds |
Daucus carota L. – Seeds |
Antioxidant, natural preservative, deodorant. |
| À017 |
Celery seeds |
Apium graveolens - Seeds |
Antioxidant, natural preservative, deodorant, anti-inflammation effect. |
| À011 |
Chilli |
Capsicum frutescens L. – Fruits |
|
| À007 |
Cinnamon |
Cinnamomum cassia Nees (C. cassia) – Bark |
Antioxidant, stomachic and carminative. |
| À058 |
Clary |
Salvia sclarea L |
|
| À003 |
Clove |
Eugenia Caryophyllata |
Antioxidant, natural preservative, deodorant |
| À008 |
Coffee |
Coffea arabica |
Strong aroma of roasted coffee; can be used for aromatization of low aroma
sorts of coffee (especially soluble), coffee substitutes, chocolate, confectionery,
and also for grading up natural coffee aroma. |
| À059 |
Coltsfoot |
Tussilago farfara |
|
| À041 |
Coltsfoot, |
Tussilago farfara |
|
| À016 |
Coriander seeds |
Coriandrum sativum L. – Fruits |
strong, pungent, slightly camphor flavour; can be used in manufacturing confectionery,
coffee, fish, cooked poultry products and mince, well combined with parsley and
different sorts of pepper |
| À012 |
Cubeb pepper |
|
|
| À060 |
Echinacea |
Echinacea purpurea, |
|
| À028 |
Eucalyptus |
Eucalyptus globulus L. |
|
| À029 |
Fennel seeds |
Foeniculum vulgare Miller, subspec. capillaceum var. vulgare –Seeds |
|
| À042 |
Fir Needle, |
Abies Siberica |
|
| À005 |
Ginger |
Zingiber officinalis Roscoe – Roots |
Aromatic, poignant flavour; can be used in manufacturing sauces, marinades,
confectionery, aromatizes meat products, can be a part of dewy blends for meat
and fish). |
| À061 |
Ginseng |
Panax ginseng |
|
| À030 |
Grape seeds |
Vinus Vinifera |
|
| À050 |
Greater Celandine |
Chelidonium majus L. |
|
| À062 |
Greater Celandine |
Chelidonium majus L. |
|
| À031 |
Hop |
Humulus lupulus L. |
Antioxidant, antiseptic, sedative, diuretic, anti-inflammatory, stimulative
effect on skin and hair. Stimulates the appetite and improves digestion. |
| À038 |
Horse-chestnut |
Aesculus hippocastanum |
|
| À063 |
Horsetail |
Equisetum arvense |
|
| À064 |
Ivy |
Hedera helix L. |
|
| À032 |
Juniper berry |
Juniperus communis L. – Berries |
Antioxidant, antiseptic, anti-inflammatory, analgetic |
| À040 |
Lavender |
Lavandula officinalis |
|
| À066 |
Lemon balm |
Melissa officinalis |
|
| À045 |
Lemon wormwood |
Artemisia balchanorum |
|
| À067 |
Leusea |
Rhaponticum carthamoides (Willd.)Iljin |
|
| À068 |
Linden |
Tilia europaea |
|
| À015 |
Melon seeds |
Cucumis melo |
Light melon aroma; concentrated product of biologically active substances |
| À039 |
Nettle |
Urtica diotica |
|
| À010 |
Nutmeg |
Myristica fragrans Houtt. |
|
| À069 |
Oak bark |
Quercus |
|
| À035 |
Origanum |
Origanum vulgare L. |
|
| À033 |
Parsley seeds |
Petroselinum crispum L. - Seeds |
Restorative, antioxidant, natural preservative |
| À034 |
Peppermint |
Mentha piperita |
Stomachic, for enhancement of gall secretion, analgetic, anti- inflammatory,
spasmolytic, choleretic. |
| À004 |
Pimento |
Pimento officinalis |
Strong camphor flavour with spicy tinge, refreshes and gives piquancy to meat
and especially to natural fish. |
| À047 |
Pine needles |
Pinas silvestris L. |
|
| À071 |
Plantain |
Plantago major |
|
| À072 |
Plume Poppy |
Macleaya microcarpa |
|
| À073 |
Pomegranate seeds |
Punica granatum L. |
|
| À018 |
Pumpkin seeds |
Cucurbita pepo |
Similar to raw material smell; concentrated product of biologically active
substances |
| À074 |
Rhodiola Rosea |
|
|
| À052 |
Rose Hip |
Rosa L. |
|
| À014 |
Rosemary |
Rosmarinus officinalis L. – Leaves |
Slightly camphor flavour; refreshes and grades up specific smell of meat;
gives piquancy to game; combines with parsley |
| À051 |
Sage |
Salvia officinalis |
|
| À076 |
Schisandra |
Schisandra chinensis |
|
| À077 |
Seaburkthorn |
Hippophae rhamnoides L. |
|
| À036 |
St.-John's wort |
Hypericum perforatum |
|
| À002 |
Staranise |
Illicium verum – Fruits |
|
| À021 |
Thyme |
Thymus vulgaris L. - Leaves |
|
| À046 |
Weat germs |
Triticum aestivum |
|
| À044 |
Wormwood |
Artemisia absinthium |
Antioxidant, antiseptic, analgetic, haemostatic, anti-inflammatory effect,
stimulates the appetite and improves digestion, stimulates central nervous system.
|
| À048 |
Yarrow, milfoil |
Achiillea millefolium, |
|
