Allspice CO2 Extract 1 kg

Warming Spice Concentrate Built for Bulk Manufacturing Lines

Allspice CO2 extract, also known as pimento or Jamaica pepper extract, is produced through carbon dioxide extraction of pimenta berries, a method that preserves the volatile aromatic compounds far better than steam distillation, avoiding heat-related losses. This 1 kg package belongs to the CO2 Extracts category and is intended primarily for manufacturers running large production batches - food flavor houses, fragrance compounders, body care brands and household chemical producers who need consistent, reproducible material across repeated orders.

The strongest global demand for this extract comes from the food industry, where it serves as a natural flavoring agent in liqueurs, marinades, canned goods, sausages, sauces and spiced confectionery. Typical dosage in food formulations ranges from 0.01 to 0.05 percent of total mass, added at the final stage of processing at temperatures not exceeding 40-45 degrees to protect volatile aromatic fractions. Fragrance compounding is the second major application, with oriental, warm, spicy accords using the extract at 0.5 to 3 percent within a fragrance blend, where it performs well in both middle and base notes over long dry-down.

In cosmetic manufacturing, allspice CO2 extract is valued for warming body balms, anti-cellulite formulas, massage products and sports recovery lines. Here recommended concentration usually stays within 0.1-0.5 percent, added into the finished emulsion during the cooling phase, once the base drops below 40 degrees. The extract also finds use in household chemical fragrances with a spicy warm character, and in home fragrance products such as reed diffusers and sachets. In niche applications, including soap making, the extract is occasionally used as an accent note within an oriental soap fragrance blend, though this remains a minor rather than primary use.

The extract pairs well with other spice-derived CO2 extracts, allowing manufacturers to build layered aromatic profiles for both flavor and fragrance systems. A common combination is with Black Pepper CO2 Extract 5 g, which adds a sharper, peppery edge, or with Fennel CO2 Extract 5 g, which introduces a fresher, anise-like facet and balances the overall warmth of the blend. For small trial batches before committing to a full production run, the smaller Allspice CO2 Extract 5 g option is a practical starting point, with the 1 kg size reserved for stable, ongoing conveyor-line production.

Store the extract in a tightly sealed container, in a cool, dark place, ideally between 5 and 15 degrees, away from heat sources and open flame, since the product contains concentrated volatile oils. Proper storage conditions allow the extract to retain its properties over an extended period, which matters for manufacturers planning purchases across several production cycles.

Spiced Warming Massage Oil, Production Batch

Sweet almond oil base 950 g

Allspice CO2 Extract 10 g

Ginger essential oil 15 g

Sweet orange essential oil 20 g

Vitamin E oil 5 g

Warm the base oil gently to about 35 degrees using a water bath, then blend in vitamin E until fully combined. Once the mixture cools to around 30 degrees, add the allspice extract along with ginger and sweet orange oils, stirring slowly for 5-7 minutes until uniform. Transfer into dark glass containers and let the blend rest for 24 hours before bottling into retail units, allowing the aroma to settle and mature.