| Code |
|
| Botanical name |
Ocimum basilicum L. |
| Botanical Family |
Labiaceae |
| Olfactory Family |
Aromatic |
| Part used |
Aerial parts |
| Harvest Period |
August to October |
| Method of culture |
Conventional |
| Process |
Steam distillation |
| Olfactory description |
Aromatic, spicy, herbaceous, aniseed |
| Status |
100% Pure & Natural |
| 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 |
 Download TDS |
| 2119 |
182.20 |
308 |
283-900-8 |
8015-73-4 |
8015-73-4 |
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| Organic Essential Oils |
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