• Product Image
    Fresh basil leaves

Basil Oil Methyl Chavicol Vietnam Ocimum basilicum L

  • Description

    Basil Oil is distilled from the botanical Ocimum basilicum L. The plant is typically grown and harvested for its leaves, which are popular around the world in many food dishes.

    There are a number of chemotypes available in this family and this variety is high in Methyl Chavicol (also known as Estragole), which can typically be around 85% of the component mixture. Estragole is used in perfumes and as a food additive for flavour.  

    Estragole is often isolated and converted to anethole using potassium hydroxide.

    Traditionally it has been used to treat a variety of ailments such as anxiety, nausea, muscle aches, insect bites and flu symptoms. Powdered basil leaves were also inhaled to combat chest infections. Today it is considered good to as an antidepressant, antiseptic, antispasmodic, carminative, digestive and expectorant.

    Basil has a sweet, spicy and green top note with light woody middle notes.


  • Product Details

    • Botanical name: Ocimum basilicum L
    • Origin: Vietnam
    • Crop Season: August - September
    • Plant/part used: Leaves and flowering tops
    • Method of extraction: Steam distillation
    • TSCA CAS: 8015-73-4
    • EINECS CAS: 84775-71-3
    • EINECS: 283-900-8
    • INCI Name: Ociumum basilicum leaf oil
    • Appearance: Pale yellow to yellow amber
    • Organoleptic Properties: Basil, spicy, herbaceous, aniseed
    • Density: 0.910 to 0.985
    • Refractive index: 1.500 – 1.525
    • Optical rotation: -6° to +2°
    • Chemical constituents: Methyl chavicol, linalool, cineole 1,3, bergamotene
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