Where the spice meets the science.

Distillation, extraction, R&D and testing, all on one site in Matale. Because every step is ours, every step is accountable.

A great natural ingredient is never an accident.

It is the result of a spice chosen with care, a process controlled at every stage, and a laboratory that confirms the result before anything leaves our gates.

At STAY Naturals, all of this happens on one site. Raw spice arrives from the farms around us and moves through distillation, extraction, powdering or dehydration, then through our laboratory, before it is packed and shipped. We can tell a customer exactly how their ingredient was made, and make it the same way again.

Inside our Matale facility

Built plant by plant, around what our customers asked for.

It began with distillation. Oleoresin extraction followed, then the crystallisation lines that produce Piperine 95, then powdering, encapsulation and, most recently, a dedicated plant for Ceylon cinnamon.

In the essential oil plant, spice is steam-distilled, condensed and separated to release its volatile oil, gently enough to keep the character of the fresh spice. In the oleoresin plant, solvent extraction, evaporation and milling draw out the full flavour and pungency, which we then blend and standardise to a customer's specification.

Our essential oil plant Inside the oleoresin plant The dehydration line
5,000kgRaw spice a day through our essential oil plant
4,000kgRaw spice a day through our oleoresin plant
3,000kgCeylon cinnamon a day through our powdering plant

A green-pepper dehydration line, now being established, will add controlled drying for fresh green pepper.

Extraction vessels used for trialsOur pilot oleoresin plant runs trials without interrupting production.

A customer's brief becomes a working sample.

A flavour house may need an oleoresin at a precise strength; a seasoning maker may need the taste of chilli without its red colour. Meeting these needs is the work of our dedicated R&D Department, working side by side with production and quality.

This is how we developed our colour-reduced oleoresins, how we continue to refine our pepper, chilli and capsicum oleoresins, and how we have improved the yield we recover from every kilogram of nutmeg.

  1. Your requirementThe flavour, strength, colour, solubility or format you need.
  2. Pilot trialSmall-scale extraction on our pilot oleoresin plant.
  3. Laboratory evaluationThe trial measured against your specification.
  4. SampleSent to you for assessment in your own application.
  5. RefinementAdjusted until it performs as it should.
  6. Scale-upMoved into commercial production, made the same way every time.

Consistency is the hardest thing to promise, and the most important to keep.

Two harvests of pepper are never identical, yet our customers need every drum to perform like the last. Our laboratory is where we close that gap: we test raw materials as they arrive, monitor critical points during processing and verify every finished batch before it ships.

GC-MSHPLCUV-VIS spectrophotometryViscosityColour measurementCentrifugation
Full traceabilityEach batch carries its own identity, from raw material through production to the finished drum.
Supplier controlsEvaluations, approvals and verification of certificates of analysis, technical data and safety data sheets.
Trained teamsGood manufacturing practice, allergen control, food defence and food fraud prevention.
An essential oil sample prepared for testingEvery batch is verified before it leaves Matale.

Certified to global standards.

Every certificate covers our Matale facility and is renewed through regular, independent audits, including unannounced ones.

HACCP

Put our capabilities to work.

Send us your requirement, and our team will come back with a specification, a sample or a custom development plan.