| Botanical Name | Ocimum Basillicum |
| Common Name | Basil Essential Oil, Sweet Basil Oil |
| Country of Origin | India |
| Solubility | Soluble in oil, insoluble in water |
| Specific Gravity | 0.922 @ 72°F |
| Optical Rotation | -12 |
| Refrective Index | 1.492@ 72°F |
| PlantPart | Leaves |
| Bland With | Basil, benzoin, black pepper, cypress, eucalyptus (all), geranium, grapefruit, juniper, lavender, lemon, marjoram, niaouli, pine, ravensara, rosemary, tea tree, and other mints. |
| CAS No | 8015-73-4 |
| Flash Point | 130.00 °F |
| Extraction Method | Extracted by solvent extraction of the dried leaves |
Basil oleoresin is obtained through distillation from fresh leaves of Ocimum Basillicum. The basil oil is a thin transparent fluid with light yellow to yellow-green color and characteristic aroma. This oleoresin is considered to be a natural medicine, with the power to constitute stimulant drug and/or renewing, depending upon the physical structure.
Basil hails from tropical Asia and the Pacific Islands and is now harvested throughout Europe and USA. The flower color varies from white to pink depending upon the species and it attracts bees in summer. Plant has characteristic hairy herbs that can grow up to 1 meter in length.
Color : greenish with characteristic odor,
Aroma : Basil Oil is very famous for its sweet flavor and aroma
Basil Oleoresin contains various chemical compounds including a-pinene, camphene, b-pinene, myrcene, limonene, cis-ocimene, camphor, linalool, methyl chavicol, y-terpineol, citronellol, geraniol, methyl cinnamate and eugenol.
Basil oleoresin is employed in culinary coverings with good achiever, adding together a noticeable, productive basil flavor. It has been marked towards improving capabilities in blood circulation and the gastrointestinal system in a few citizenries.
