Process for enhancing organoleptic properties of natural products and natraceuticals thereof

A method for manufacturing a formulation of natural products comprising herbs, plants and/or spices and/or part thereof, with enhanced functional and organoleptic properties, said method comprising:

• drying herbs and/or spices to achieve a moisture content of 5% to 25%,
• wherein the herbs and/or spices are selected from Coriandrum sativum L., Illicium verum, Curcuma longa, Cuminum cyminum, Nigella sativa, Trigonella foenum-graecum, Piper nigrum, Syzygium aromaticum, Zingiber officinale, Phyllanthus emblica, Syzygium cumini, Cinnamomum verum, Senna alexandrina;
• Psidium guajava, Trachyspermum ammi, or Foeniculum vulgare.
• grinding the herbs and/or spices to a resultant powder having a particle size of about 30 microns to about 300 microns;
• homogenizing the resultant powder mixture with water into a slurry, by dissolving the powder mixture in water, followed by keeping it in a jacketed stirred tank for about 4 to about 16 hours at a temperature of 25° C. to 60° C. to form a slurry;
• and
• distilling or filtering the slurry selected from:
• (i) distilling of the slurry and collecting a condensate therefrom;
• or
• (ii) filtering the slurry under pressure to obtain a filtrate and distilling the filtrate and collecting the condensate
• wherein distilling the filtrate and/or distilling the remaining slurry is performed in vacuum between 0.01 torr to 300 torr, and
• removing color and taste causing compounds to obtain the formulation of natural products.