| Code | ||||||
| Botanical name | Nigella sativa L. | |||||
| Botanical Family | Ranunculaceæ | |||||
| Olfactory Family | ||||||
| Part used | Seeds | |||||
| Harvest Period | Mid May - mid Jun | |||||
| Method of culture | Organic | |||||
| Process | Cold pressing (screw press) followed by decanting and filtration | |||||
| Olfactory description | Aromatic, spicy, resinous. | |||||
| Status | 100% Pure, Natural & Organic (EU * NOP) certified | |||||
| Density @20°C | 0.910 - 0.932 | |||||
| Refractive index @20°C | 1.470 - 1.480 | |||||
| Flash point | >175°C | |||||
| Appearance | Transparent, golden yellow to dark yellow. | |||||
| Shelf life | 24 months | |||||
| Primary Constituents | Acids (Linoleic, Oleic, Palmitic, Stearic, Dihomo linolenic) | |||||
| Standard packaging | 180, 200, 1000 kgs | |||||
| Advised uses | Cosmetic, Pharmaceutical, Alimentary | |||||
| FEMA | FDA | CEE | EINECS | CAS | TCSA | RIFM |
| 2342 | 182.10 | 142 | 90064-32-7 | 90064-32-7 | 90064-32-7 | Monograph |
| Discover the whole range of | Technical Documents | |||||
| Organic Essential Oils | Natural Essential Oils | Data Sheet pdf | ||||
