BOTANICAL CONCEPTS

Combinations of herbs, roots, bark, flowers, and seeds create unique nuances and more complex tastes in a variety of applications from tangy fruit drinks to slow simmered dinner dishes.

BOTANICAL CONCEPTS

Combinations of herbs, roots, bark, flowers, and seeds create unique nuances and more complex tastes in a variety of applications from tangy fruit drinks to slow simmered dinner dishes.

SEASONAL   •   WILD   •   CULTIVATED   •  FORAGED   •   CULINARY   •   MEDICINAL   •   TRADITIONAL   •   WHIMSICAL   •   GOURMET   •   SIMPLE   •   NUTRITIOUS

Botanical Flavors

It’s a complicated business to compose something that both feels and tastes natural. Carefully chosen botanicals create a delicate balance of: herbal and earthy, citrus and spice, floral and sweet. Herb and botanical ingredients can be used to impart a pleasant flavor to products where consumers seek more authentic and unconventional taste experiences. Innovative taste profiles can be developed by pairing niche botanical profiles with more familiar fruits and vegetables.

Botanicals act like bridges, making it possible to access the other ingredients, so you can experience a greater aroma and flavor potential. Botanical flavor combinations can be incredibly simple and surprisingly refreshing. Add culinary excitement to new categories, such as dairy products and yogurt, alcoholic beverages, pizza crusts and carbonated soft drinks.

Because many herbs possess a strong, often unpleasant, flavor, our strategies include carefully adjusting the level, choosing a complementary base and flavor system, blending with customized flavor systems that account for some of the existing flavor notes to mimic another flavor, and using masking flavors.

Identifying the perfect growing region is a big part of our flavor chemists’ roles. As an example, African ginger and Cochin (Indian) ginger are two different varietals—Cochin has a highly aromatic flavor, almost curry-like, whereas the African ginger has a lighter, smoother profile, the kind of flavor you’ll find in ginger ale.

Botanicals are a growing opportunity and the experts at T. Hasegawa are ready to perfect taste and aroma for your products.

Botanical Flavors

SOME BOTANICAL AND FLORAL FLAVORS

SEASONAL   •   WILD   •   CULTIVATED   •  FORAGED   •   CULINARY   •   MEDICINAL   •   TRADITIONAL   •   WHIMSICAL   •   GOURMET   •   SIMPLE   •   NUTRITIOUS

Botanical Flavors

It’s a complicated business to compose something that both feels and tastes natural. Carefully chosen botanicals create a delicate balance of: herbal and earthy, citrus and spice, floral and sweet. Herb and botanical ingredients can be used to impart a pleasant flavor to products where consumers seek more authentic and unconventional taste experiences. Innovative taste profiles can be developed by pairing niche botanical profiles with more familiar fruits and vegetables.

Botanicals act like bridges, making it possible to access the other ingredients, so you can experience a greater aroma and flavor potential. Botanical flavor combinations can be incredibly simple and surprisingly refreshing. Add culinary excitement to new categories, such as dairy products and yogurt, alcoholic beverages, pizza crusts and carbonated soft drinks.

Botanical Flavors

Because many herbs possess a strong, often unpleasant, flavor, our strategies include carefully adjusting the level, choosing a complementary base and flavor system, blending with customized flavor systems that account for some of the existing flavor notes to mimic another flavor, and using masking flavors.

Identifying the perfect growing region is a big part of our flavor chemists’ roles. As an example, African ginger and Cochin (Indian) ginger are two different varietals—Cochin has a highly aromatic flavor, almost curry-like, whereas the African ginger has a lighter, smoother profile, the kind of flavor you’ll find in ginger ale.

Botanicals are a growing opportunity and the experts at T. Hasegawa are ready to perfect taste and aroma for your products.

SOME BOTANICAL AND FLORAL FLAVORS

Acerola
Amaranth
Arugula
Ashwagandha
Avocado
Bay
Blackberry
Calendula
Cardamom
Celery
Chai
Chamomile
Cherry Blossom
Chickpea
Chives
Chrysanthemum
Cilantro
Cinnamon
Cloves

Coconut
Cumin
Curcumin
Elderflower
Eucalyptus
Fennel
Fiddlehead Ferns
Dandelion
Garlic
Geranium
Ginseng
Hatch Chile
Hibiscus
Honeysuckle
Hops
Jasmine
Lavender
Lemongrass
Lilac

Maca Root
Mace
Maple
Marigold
Masala
Mint
Miso
Mustard
Nutmeg
Orange Blossom
Oregano
Rose
Parsley
Pea Tendrils
Peppermint
Pink Peppercorn
Pumpkin
Purple Basil
Raspberries

Rhubarb
Rosemary
Saffron
Sage
Scallions
Seaweed
Spinach
Star Anise
Sunflower
Sweet Basil
Thai Chili
Thyme
Turmeric
Violet
Yerba Maté

Botanical Flavor Concepts

FLAVOR CATEGORIES

Alcoholic Flavors

ALCOHOLIC

Beverage Flavors

BEVERAGE

Botanical Flavors

BOTANICAL

Dairy Flavors

DAIRY

Fruity Flavors

FRUITY

International Flavors

INTERNATIONAL

Reaction Flavors

REACTION

Savory Flavors

SAVORY

Solutions Flavors

SOLUTIONS

Sweet Flavors

SWEET

Vanilla Flavors

VANILLA

Vegetable Flavors

VEGETABLE