|Mango Ginger CO2-to extract, Type No. 184.001
Use: In food industry as spice for soups, rice- and meat- dishes, in confectionery, liqueur industry and in pharmaceutical industry in antiinflammatory, antioxidative, choleretic, antihepatotoxic, antimicrobial, anticarcinogenic and detoxifying products.
|Mango Ginger CO2 (TOTAL)
Use: Joseph Colbourne has this to say of Mango Ginger CO2 (TOTAL) “This highly viscous CO2 extraction has a burnt sienna color and originates from India, and as the name suggests, the flavor and aroma is strongly reminiscent of ripe mango. The mouth-watering, piquant top has delicious notes of pine resin, camphor, vanilla, and shimmering ginger. This develops into a fully resinous, coniferous heart cradled by the juicy, macerated flesh of champagne mangoes and pleasantly sweet brown sugar. The dry down reveals tropical fruits encased in amber; deep, dark, delicious, fibrous. One may also detect notes of warm opoponax and cistus. For quite a development, this gorgeous material would dovetail well with accords that start off sharp and round out in the base—think resinous orientals of a floral or woody nature, citrus and tropical fruit accords. ”