| Code | ||||||
| Botanical name | Ocimum basilicum L. | |||||
| Botanical Family | Labiaceae | |||||
| Olfactory Family | Aromatic | |||||
| Part used | Aerial parts | |||||
| Harvest Period | August to October | |||||
| Method of culture | Organic | |||||
| Process | Steam distillation | |||||
| Olfactory description | Aromatic, spicy, herbaceous, aniseed | |||||
| Status | 100% Pure, Natural & Organic | |||||
| Flash point | 78°C | |||||
| Appearance | Pale yellow to amber yellow liquid | |||||
| Shelf life | 12 months | |||||
| Constituents | Linalol (45-62%), cineole-1,8, eugenol | |||||
| Standard packaging | 50 kgs | |||||
| Advised uses | Aromatherapy, Perfumery, Cosmetic, Alimentary | |||||
| FEMA | FDA | CEE | EINECS | CAS | TCSA | RIFM |
| 2119 | 182.20 | 308 | 283-900-8 | 8015-73-4 | 8015-73-4 | Monograph 5119 |
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| Organic Essential Oils | Conventional Essential Oils | |||||
