Apricot - (CAP)


Size: 10ml
Sale priceR 29
In stock (7 units), ready to be shipped


Apricot flavour concentrate by Capella is like biting into a fresh apricot that is bursting with juicy goodness, one of life’s understated pleasures!  Capella's apricot concentrate encompasses this pleasure perfectly, as this is an authentic rendition of the real thing.  This concentrate is really amazing as a standalone, but can also be used to add a subtle flavour to a host of other recipes, it really is open to whatever your imagination can conjure.

Why not use this concentrate is your own DIY almond and apricot cheesecake?  See recipe below!

Capella concentrates are among the world’s finest and enjoy a well-deserved reputation among DIY enthusiasts.  The Capella name is world renowned for providing a huge variety of consistent great tasting flavours, which are produced with the finest ingredients at their manufacturing facility in California, USA.  All Capella flavour concentrates conform to the strictest standards of quality and purity enforced by the State of California.


  • Natural and artificial flavours, Propylene Glycol and/or Vegetable Glycerine, Acetic Acid Nat, other components below reportable levels.

Mixing ratios

  • Single: 11%
  • Mix: 5%


  • This is a flavour concentrate which is to be diluted in a DIY recipe.  Do not use this product in its undiluted state.
  • We procure concentrates in bulk directly from Capella California USA and decant these in our state of the art ISO 7 laboratory based in Ballito South Africa.
  • There can be noticeable colour variations between batches of the same flavour.  This is no cause for concern as it is a natural result of the flavour manufacturing process.

Recipe ideas – almond and apricot cheesecake

  • 10% Apricot – Capella
  • 5% Cheesecake graham crust – The Flavour Apprentice
  • 5% Toasted almond – The Flavour Apprentice

This cheesecake recipe is a mild blend of sweet apricot and crunchy almond with the added rich creaminess of cheesecake, and a graham crust base.


  • Roughly one week to ten days will really round the flavours together.

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