Kalsec Adds “New Heat Sensation” to Line of Pepper Extracts

Additional heat management innovations from Kalsec include HeatSync Systems (designed to control the timing, intensity and palate location of heat delivery) and a line of encapsulated extracts that include black pepper, capsicum, horseradish, mustard and wasabi.

7 Nov 2012 --- Kalsec is increasing an already extensive portfolio of peppers with the addition of Szechuan pepper extract. Szechuan (or Sichuan) peppers have a unique citrus and herbal aroma and flavor that is distinctly different from black, white or chili peppers. Its active ingredient – sanshools -- delivers a tingling, numbing sensation in the mouth. The Szechuan plant belongs to the citrus family and is not botanically related to the black pepper or chili peppers. Szechuan peppers are commonly used in Asian cuisine.

“Due to its unique ability to enhance other flavors, Szechuan has significant potential beyond traditional flavoring,” says Polly Barrett, director of Kalsec R & D Applied Flavors Technology.

Additional heat management innovations from Kalsec include HeatSync Systems (designed to control the timing, intensity and palate location of heat delivery) and a line of encapsulated extracts that include black pepper, capsicum, horseradish, mustard and wasabi.

Kalsec Inc. is a privately held producer and marketer of natural extracts for use in food, beverage and pharmaceutical applications. Selling and marketing in more than 70 countries worldwide, Kalsec is dedicated to providing consistent and reliable products backed with unparalleled technical expertise. Founded in 1958, the company is headquartered in Kalamazoo, Michigan, with facilities in the United States, Europe and Asia.