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Characteristics of plant extracts and tamarind paste.
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| Extract | Bay leaf | Black pepper | Tamarind paste | Jalapeno peppers | Turmeric | Comercial seasoning for pork neck |
| Biologically active substances | Cyneol Geraniol |
Piperine alkaloid | Tartaric acid | Capsaicin | Curcuminoids | No data |
| Concentration of biologically active substances a | 6 mg/100 g | 42–43% | No data | 6.6 ± 0.3% | 7–10% | No data |
a information about the extracts is provided by the manufacturer.
