Orchid mycorrhiza allowed for the identification of specific taxa forming symbiotic relationships which are of interest in the study, cultivation, and conservation of orchids. This is especially important in the trade and preservation endangered species or orchids of commercial value like the vanilla bean. There have been seen trends in the type of symbioses found in orchids, depending primarily on the life-style of the orchid, as the symbiosis is primarily of benefit to the plant. Terrestrial orchids have been found to commonly associate with Tulasnellaceae, however some autotrophic and non-autotrophic orchids do associate with several ectomycorrhizal fungi. Epiphytic fungi, however, may associate
Paprika oleoresin Paprika oleoresin Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of "Capsicum annuum" or "Capsicum frutescens", and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed