These are obtained by soaking plant materials in a solvent, usually (ethyl) alcohol or a mixture of alcohol and water; draining off, filtering and standardising the extract. They contain active substances at typically around 10% of their strength in the dried plant source.
Tinctures are often used as a flavour component by flavour companies
| Products | |
|---|---|
| CHAMOMILE TINCTURE | View Product |
| ECHINACEA TINCTURE 1:3 | View Product |
| ECHINACEA ANGUSTIFOLIA TINCTURE 1:5 | View Product |
| ECHINACEA ANGUSTIFOLIA TINCTURE 1:5 L3940 |
View Product |
| GERMAN CHAMOMILE TINCTURE | View Product |
| HOP TINCTURE 1:5 | View Product |
| VANILLA TINCTURE 1:10 | View Product |
| VANILLA TINCTURE 1:5 | View Product |
| QUILLAIA TINCTURE | View Product |
| STRONG GINGER TINCTURE BP | View Product |
