What is seasoning blends?

Seasoning blends are duplicated for a variety of reasons. The first is to match a competitive blend at a cheaper cost for a specific customer.

Most seasoning blends sold in the industrial market are unique to each customer. For example, Frito Lay has their unique ranch seasoning which only they purchase.

Natural and artificial flavors are often added to seasoning blends. Examples would be a sour cream flavor in a sour cream and onion or ranch seasoning, a jalapeno flavor for cheese sauce mix, or a tomato flavor in salsa seasoning.

Flavors must be used judicially since too much can cause off-flavor notes. Ingredients may be highly desirable in one particular seasoning but completely undesirable in another.

Some food products, chili con carne, for example, call for very spicy seasoning; other may require a mildly flavored seasoning, as in chicken stock seasoning.

Although the flavorings are generated by various methods, the key for a commercially successful seasoning blend lies in the art of formulating the blend of ingredients in the right ratio that will provide a desired profile for the customer during consumption of noodles. In instant noodles, the seasoning is packed in a small packet. The noodle and the seasoning then are packed in a laminated pouch.
What is seasoning blends?

Dill weed oil

Dill weed oil is produced in the United States, mainly in the northwest and in western Canada.

Dill weed oil, the volatile oil is obtained by steam distillation of the freshly cut stalks, leaves and seeds, at the immature fruiting stage of the plant Anethum garveolens L.

It has largely replaced both dill leaf and dill seed oil in a commercial food usage.  American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste.

The oil is soluble in most fixed oils and in mineral oil. It is soluble usually with opalescence or turbidity, in propylene glycol, but it is practically insoluble in glycerin.

The major commercial use of dill is in the form of dill weed oil, used in the pickle industry to make dill pickles. It is also used for flavoring and seasoning by the food industry for such products such as condiments, meat preparations, potato chips, sauces, dips, chewing gum and candy.
Dill weed oil 

Coriander Oil

Coriander Oil
Botanically name Coriandrum sativum. The annual production of coriander seed oil is about 700 tons, virtually all from the former Soviet Union. Other minor producers are India, Egypt, Romania, South Africa and Poland. Production herb oil in France, the former Soviet Union and Egypt is very limited. Coriander seeds yield 0.9% oil on steam distillation. The fresh herb yield only 0.02% oil. Demand is increasing slightly. The major market is the United States.


The major components of coriander seed oil are typically:
74% linalol (light, lavender)
6% gamma-terpinene (light, citrus, herbaceous)
5% camphor (fresh, camphoraceous)
3% alpha0pinene (light, pine)
2% para-cymene (light, citrus)
2% limonene (weak, light, citrus)
2% geranyl acetate (fruity, floral, rose)


The major component of coriander leaf is
10% dec-2-enal (strong, orange marmalade)


Coriander seed oil can be adulterated with synthetic linalol but this is readily detectable by gas chromatography.


The seed oil is used in a very wide variety of flavor applications. It is part of the traditional flavoring of a number of alcoholic drinks, especially gin. It is widely used in meat seasoning and curry blends. It provides a very attractive natural source of linalol in natural fruit flavors, particularly apricot, the herb oil is very widely used in South Asia seasoning blends but also provides a unique citrus character in natural flavors. There are no legal restrictions on the use of coriander oil in flavorings.
Coriander Oil

Clove oil

Clove oil
Botanically name Eugenia caryophyllata. World production of clove leaf oil is around 2000 tons. Leaf and twigs yield 2% leaf oil, the stems attached to buds and flowers yield 5% stem oil and the buds yield 15% bud oil. Demand for clove oils is static with the main markets currently North America and Western Europe.

The major components of clove oil are typically:

• 81% eugenol (strong, warm, clove)
• 15% caryophyllene (spicy, woody)
• 2% alpha-humulene (woody)
• 0.5% eugenyl acetate (warm, spicy)

The bud oil has so far the finest odor character of the three oils but is also the most expensive. Stem oil used as a substitute for bud oil. Leaf oil is little more than a source of natural eugenol. Adulteration of bud oil by stem, leaf oils, eugenol, and stem oil terpenes is carried out but can be detected by gas chromatography.

Clove oils are used in seasoning blends but also have an interesting part to play in other natural flavors. They form an essential part of the character of banana and a useful background note in blackberry, cherry and smoke flavors. There are no legal constraints on the use of clove oils.
Clove oil