A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20°C to 25°C, and said plasticizer being liquid at a temperature of 20°C to 25°C, said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25°C to 250°C, a method of making it and use thereof.
