Two weeks ago, the Flavour Talk exhibition took place in London, known as a showcase for flavor raw materials. This marked the 14th edition of the exhibition, and it was the largest yet, featuring 33 exhibitors and drawing a significant number of visitors. The event was deemed a success. Lluch was among the exhibitors. Their materials garnered considerable attention from flavorists, particularly white pepper CO2 extract and Scotch Bonnet chili. Both materials hail from Sri Lanka and are particularly dedicated to salted flavors, including savory and seasonings. Notably, these Sri Lankan ingredients were so well-received, underscoring the diversity and richness of flavors sourced from different parts of the world for the flavor industry. Events like Flavor Talk provide invaluable opportunities for companies to showcase their products, forge business connections, and share industry insights. Lluch Essence will continue to thrive in future exhibitions and remain a contributor to the world of flavors. Here you have more information regarding materials: Scotch Bonnet Chili- Extract The Scotch bonnet pepper (Capsicum chinense) derived its name for its supposed resemblance to a Scottish "tam o'shanter" bonnet. This fiery chili pepper belongs to the same species as habaneros and ghost peppers. The plant is herbaceous or shrubby, reaching heights of up to 2.5 meters. Its leaves are ovate, and the fruit is oblong to globular, ranging from yellow to red. The process involves the collection and extraction of green chilies, ensuring full traceability to the harvest location. We prioritize a short timeline between harvest and extraction to achieve the unique profile that captures the green chili note and its pungency, in a 100% natural extract. We emphasize ethical and sustainable sourcing, aiming to improve the livelihoods of the communities who have cared for the island's spices for generations. White Pepper CO2-Extract Piper nigrum is a flowering vine of the Piperaceae family. It is cultivated for its fruit, which has been used as a spice and medicine for thousands of years. This perennial climbing shrub can grow to a height of 10 meters, although in cultivation it is more often 3 to 4 meters. The fruit is a drupe with one single seed, that ripen to red. They are harvested just as the first fruits begin to turn red (before fully ripe) and are then dried and used as a spice and seasoning. Black pepper fruit is processed into white pepper with perfect control of the consistency of the profile at source. It is produced on a smallholder and intercrop farm in the center of the country with full traceability. It aims to showcase Sri Lankan natural resources on the world stage, with a renewed focus on ethical and sustainable sourcing and improving the livelihoods of communities who have cared for generations for the island's spices. Timut Pepper Organic Oil The Zanthoxylum alatum also called "winged prickly ash" or "Timut pepper", is a plant in the Rutaceae family. It is native to parts of East and Southeast Asia, and the north of the Indian sub-continent and naturalized in several regions. It is a deciduous shrub or small tree with pinnate leaves. The leaves have winged petioles, 3 to 5 broadly lanceolate sessile leaflets and are 3-7 cm long. The inflorescence forms axillary racemes with yellowish flowers. The fruit is a reddish follicle that turns blackish. The branchlets and leaves have prickles/ spines. The shrub flowers in Nepal from April to May, while the fruit is available all year round. Timut pepper fruit is used as a spice and to obtain the essential oil by distillation. The oil is used in skincare, in aromatherapy and for perfume creations. Yuzu Cold Pressed The Yuzu tree, also known as "Yuja", is a small evergreen of the Rutaceae family. The tree is medium sized, upright, compact, thorny and highly resistant to cold tempera¬tures. The leaves are medium sized with an elliptical limbus shape and an entire or slightly dentate margin. They have wide wings on the petiole with a deltoid shape and give off a characteristic odour when squeezed. New buds emerge in a soft purple colour. The flowers are medium sized, with white petals and yellow anthers. The fruit, also medium sized, has a flattened shape and a very marked button. The rough peel is yellow when mature, and the yellow pulp is highly acidic with numerous seeds, approximately 30 per fruit. Originally from eastern Asia, this fruit is widely used in Japanese and Korean cuisine. The essential oil is obtained without heating, through physical extraction from the peel of the pericarp of the fruit, and centrif¬ugal separation of the emulsion-essence extracted from the juice of ripe whole fruit. The essential oil is then chilled to separate and remove wax. Boronia Absolute The Boronia megastigma or brown boronia is a shrub in the family Rutaceae. It is a native plant of the south-west areas of Western Australia and currently it is also cultivated in Tasmania. It is an erect shrub with aromatic leaves and flowers, the leaves with three or five leaflets and the flowers cup-shaped, dark brown to purplish black on the outside and yellow inside. Boronia contains a unique combination of jasmonates and ionones that enhance a broad range of characteristics in formulation, for this reason it is widely farmed to obtain the absolute that is produced by non-chlorinated solvent extraction (hexane and ethanol) of the open flowers and fine linear leaves.