Country of Origin
Color & Odor
|:||Pale yellow liquid with Sweet, spicy, fresh aroma|
|:||Insoluble in water, soluble in alcohol and oils|
|:||0.930 – 0.960@ 25°C|
|:||-15° to -5°|
|:||1.488 – 1.510 @ 20°C|
Plant Part Used
DESCRIPTION:Basil is a tender low-growing herb that is prominently featured in Italian cuisine and also plays a vital role in the Southeast Asian cuisines. It is a culinary herb that tastes like anise, with a strong, pungent and sweet smell. Basil is available in many varieties such as sweet basil, Thai basil, lemon basil and holy basil.
CONSTITUENTS:It contains b-pinene, myrcene, limonene, cis-ocimene, camphor, linalool, methyl chavicol, y-terpineol, citronellol, geraniol, methyl cinnamate and eugenol.
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:Basil has a sweet, spicy, fresh scent with a faint balsamic woody back note and a lasting sweetness that makes for a strong top note.
BLENDS WITH:Basil blends well with Bergamot, Black Pepper, Cedarwood, Fennel, Geranium, Grapefruit, Ginger, Lavender, Marjoram, Lemon, Neroli and Verbena.
COMMON NAMES:Ocimum basilicum
USES:The oil of basil plant is widely used for the treatment of nervous disorders and stress related headaches, migraines and allergies. It is also used to clear the mind and relieve intellectual fatigue.