Aroma

Aroma - Food-grade flavour concentrates

This category brings together food-grade flavour concentrates from multiple brands, organised so you can choose by flavour direction rather than guessing. You’ll find everything from clean, single-note profiles to more layered blends - made for recipes where you want to control flavour intensity without changing the structure of what you’re making.

Because these are concentrates, they’re designed to be used in small amounts as part of a recipe. That makes them useful across a wide range of kitchen projects, whether you’re building a drink profile, shaping a dessert base, or fine-tuning a sweet recipe where the flavour needs to be clear and repeatable.

What you’ll find in this category

The selection spans multiple flavour “families”, depending on the brands and variants available:

• Fruit & berry profiles (from bright and clean to sweeter, candy-style directions)

• Tropical blends and mixed fruit pairings

• Dessert profiles (cream, custard-style, bakery and sweet notes)

• Beverage-inspired flavours (classic drink directions and menu-style profiles)

• Fresh and finishing notes used to shape the aftertaste in small amounts

The goal is simple: give you a place to pick a flavour direction and work it into a recipe with predictable control.

How flavour concentrates work in recipes

A flavour concentrate is a high-strength flavouring ingredient. Instead of adding juice, syrup, or purée to push taste forward, you can use a small amount of concentrate to define the flavour profile while keeping your base more stable.

That matters most when texture is important - think creamy mixes, fillings, glazes, frozen bases, or recipes where extra liquid would change the end result.

Why the same concentrate can taste different in different recipes

Flavour perception depends on the “environment” of your recipe. The biggest variables are:

• Base composition (water-based, creamy/fat-based, high sugar)

• Temperature (cold vs. warm recipes read flavour differently)

• Complexity (single flavour vs. layered blends)

• Resting time (some mixes feel more balanced after settling)

A simple, repeatable method (works across brands)

If you want consistent results, treat flavour like calibration:

1. Build your base first (so you’re only adjusting flavour)

2. Add concentrate in small measured steps

3. Taste, pause, and taste again if your recipe allows it

4. Write down the final amount so you can repeat it

Small adjustments often make a noticeable difference - especially when you layer two or more flavours.

Choosing flavours without overcomplicating it

A practical way to choose is by “job” in the recipe:

Lead flavour

The main direction - fruit, dessert, candy, beverage style - this is what the recipe is “called”.

Support note

Adds body, roundness, sweetness, or brightness (often a second flavour used in a smaller amount).

Finish note

Shapes the aftertaste - fresh, sharp, or character notes used sparingly so the blend stays clean.

This keeps blends intentional and helps avoid recipes that feel muddy or heavy.

FAQ

What is a flavour concentrate?
A high-strength flavouring ingredient used in small amounts as part of a recipe to create a specific flavour profile.

Are these ready to use on their own?
No. Concentrates are designed to be mixed into a recipe and used in small amounts.

Can I use them in both drinks and desserts?
Yes. Many concentrates work across both - how they present depends on your base, temperature, and recipe structure.

Do concentrates change the texture of a recipe?
Typically far less than ingredients like syrups, juices, or purées, because you use much smaller amounts.

How do I avoid overdoing it?
Start low, adjust gradually, and test in the final serving format (especially temperature). Note the final amount once it’s right.

Can I combine multiple flavours?
Yes. A clean approach is one lead flavour, one support note (optional), and a very light finish note if needed.