Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production. Unlike essential oils, which are often obtained by steam distillation, oleoresins can capture heavier, less volatile compounds, such as resins, waxes, fats, and fatty oils.
Many flavoring agents are produced as oleoresins from herbs and spices, including basil, capsicum (paprika), cardamom, celery seed, cinnamon bark, clove bud, fenugreek, fir balsam, ginger, jambu, labdanum, mace, marjoram, nutmeg, parsley, pepper (black/white), pimenta (allspice), rosemary, sage, savory, thyme, turmeric, vanilla, and West Indian bay leaves.