Flavouring is a sensory (smell and taste) quality
that identifies and distinguishes a product.
In the food industry, flavorings are widely used because they
help to standardize, strengthen, and significantly enhance
the stimulating qualities that appeal to the taste of the
market.

Flavorings are divided into two categories: natural flavors
derived from natural ingredients and artificial flavors from
chemical synthesis.

Flavourings must, by law, be identified on the label, so the
consumer can understand the level of quality of the product.

As an example, we use local, mountain grown, indigenous
Génépi varieties. When regarding the ingredients list on the
label of herbal liqueurs, it is important to pay special
attention to the following ingredients:

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