Principal components of spice and 
herb plant solids are simultaneously extracted and concentrated with an edible 
solvent in a series of mixing and high 
temperature and pressure mechanical pressing steps using edible 
solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove 
fine particulate solids and gums. A solution having several times the concentration of pigments and other 
flavor and 
aroma and / or 
antioxidant components of the starting 
raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced 
bacterial counts as a result of the temperatures, 
high pressure, and high shear utilized, as well as the low 
moisture levels employed, thus producing not only a 
food grade extract but also a 
food grade residual 
solid having low 
bacterial counts and predictable, standardized levels of the principal components of interest. The tissue of the residual spice or 
herb plant solid is ruptured in the process so as to provide quick release of the components thereof when utilized in a food or beverage, this greatly increasing its use effectiveness. The degree of 
browning or 
caramelization of the residual press solids is controlled, and the resistance to oxidative deterioration of both the extract and the residual 
solid is improved, by control of the temperature employed. Additionally, edible antioxidants can be included in the 
solvent to enhance the stability of both the extract and the residual solid.