| 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 |
