Spice Extract Powders for Restaurants: Concentrated Spices at Half the Dose

A spice extract powder is the concentrated taste of a spice in a fine powder. Instead of 100 g of ground black pepper you use only 50–60 g, and instead of expensive whole cardamom you use 40–50 g of extract for every 100 g. The taste stays the same batch after batch, with no dark specks or grit in light sauces.

Extracts suit hotel and catering kitchens and restaurants that cook large batches of rice, soups, sauces and marinades — and any kitchen that wants to control spice cost without touching the taste.