Flavour family
Cinnamon, cardamom, ginger, clove, nutmeg, allspice, pepper and exotic spice blends — natural and nature-identical spice flavours for Canadian bakery, beverages, confectionery, dairy and savoury applications.
Single spices: cinnamon (cassia and Ceylon), cardamom (green and black), ginger (fresh and dried), clove, nutmeg, allspice, black pepper, pink pepper, star anise, fennel, coriander.
Signature blends: chai (cinnamon, cardamom, ginger, clove), pumpkin spice (cinnamon, ginger, nutmeg, clove), gingerbread, mulled wine and Indian masala. Available as oils, oleoresins and natural flavours for both baking and beverage applications.
Our spice library covers cinnamon, nutmeg, clove, ginger, cardamom, allspice, anise, fennel, cumin, coriander, black pepper, paprika, chili, chipotle, cayenne, jalapeño, sriracha, mustard, turmeric, saffron and seasonal blends (pumpkin spice, chai, gingerbread, garam masala, ras el hanout, Cajun, Italian, Mexican). Each is supplied as a natural oleoresin, distillate or full-character concentrate.
Used across bakery, confectionery, beverages, snack seasonings, sauces, ready meals and seasonal product launches.
Spice character holds up well through baking, but volatiles vary widely — clove and cinnamon are robust, cardamom and saffron are fragile. We tune carrier and concentration per application so the profile delivers the same authority on a 12-month shelf as on day one. Dosage typically 0.05–0.4% depending on profile and matrix.
Whole and ground spices drift in strength and character by harvest, origin and season. Spice flavour systems are standardized to a fixed sensory target and pungency level, so the seasoning blend tastes the same in January 2026 as it did in May 2025. This matters especially for snack, broth, sauce and ready-meal brands running tight quality specs.
Spice profiles to discuss for Canadian applications: black pepper, cinnamon (cassia & ceylon), nutmeg, clove, ginger, cardamom, cumin, coriander, paprika, turmeric, fennel, anise and chilli.
Chilli systems are profiled by Scoville Heat Units (SHU) and onset character — fast jalapeño bite vs slow habanero burn vs warming Aleppo. We can target an exact SHU at finished-product dosage so reformulation across snack, sauce, beverage and broth lines keeps a consistent heat signal even when chilli crop strength shifts.
Allergen, kosher, halal and organic-compliant spice and chilli systems are available for the relevant Canadian brand programs.
Yes — pre-built pumpkin spice and chai blends can be discussed; confirm availability and lead time, plus custom blends to match your house spice signature.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
Discuss natural flavour options for the application. Confirm source and processing information for the selected profile and have your regulatory reviewer assess the finished product's declaration under Canadian rules.
A flavour description is a starting point, not evidence of performance in your recipe. Use a documented trial to decide whether a candidate fits.
Share the product base, processing conditions, target taste and benchmark. Identify the issue: bitterness, aroma loss, an unwanted note or a new flavour direction.
Ask technical support to confirm the selected flavour’s dosage, carrier and handling requirements. Compare candidates in the same recipe and process, including an unflavoured control where useful.
Evaluate aroma, taste, aftertaste and appearance after processing and during your intended storage conditions. Record the formula, dose and observations against your agreed acceptance criteria before scale-up.
Tell us which specification, allergen statement, safety data sheet, certificate of analysis or certification evidence your quality team needs. Availability and certification scope must be confirmed for the specific reference; an ingredient document does not establish compliance of your finished product.
Share your application, product base, target profile and timeline. Our Canadian office reviews your brief with Delsa and confirms the options, sample availability and next steps for your project.
