| 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 |
