Imagine walking through a lush garden, surrounded by vibrant flowers, illuminating fungi and aromatic herbs. As you stop to admire a beautiful rose bush, you notice a small bottle filled with a mysterious liquid. Curious, you pick it up and take a whiff. The scent is intense, pure, and incredibly fragrant as if a thousand rose bushes have been condensed inside. You've just stumbled upon an extract.
What are Extracts?
Extracts are concentrated forms of natural substances, such as mushrooms, plants, herbs, or fruits. They are created by extracting the essential oils, flavours, or active compounds from the raw material. This process results in a potent liquid that captures the essence of the original source. Some liquid extracts can be concentrated even further by reducing them down into an extract powder.
How do Extracts Work?
Extracts work by harnessing the concentrated power of the original source material. Whether it's the rich flavour of vanilla in baking or the soothing properties of lavender in skincare, extracts add a punch of intensity in just a small amount. This allows for greater control over the flavour, aroma, or medicinal benefits they provide.
When are Extracts Preferable?
Extracts are preferable when a strong, consistent flavour or scent is desired without the bulk of using the raw material. They are commonly used in cooking, baking, aromatherapy, skincare, and even in pharmaceuticals. With extracts, you can achieve a more potent result with just a small amount.
There are also times when extracts are essential. Many of the functional properties in fungi aren't bioavailable in their culinary form. Locked away behind the cell walls known as 'chitin', our inability to ingest chitin means, the compounds can't be absorbed into the body. To access these medicinal properties, we must first extract them.
How are Extracts Made?
Extracts are made through various methods, including distillation, cold pressing, or solvent extraction. Each method is tailored to the specific properties of the source material to extract the desired components effectively. Extract producers will often apply an extract ratio to demonstrate the concentration of their product verses the source material. A kilo of ground coffee typically makes 0.2kg of extract. Also known as 'instant coffee'. This concentration is referred to as (5:1) where five times the volume of dried source material is required.