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Botanical Name of Raw Material: Rosmarinus officinalis
Rosemary, belonging to the family of Lamiaceae, is one of the most common herbs found in a spice rack, not only because of its wonderful taste and aroma, but also because of its wealth of health benefits if regularly added to one’s diet. The oil is obtained by steam distillation of the flowering tops of Rosmarinus officinalis. The oil is a colourless to pale yellow free-flowing liquid, with herbal, camphoreous, woody, balsamic notes. The main chemical components of rosemary oil include a-pinene, borneol, b-pinene, camphor, bornyl acetate, camphene, 1,8-cineole, and limonene. The oil is used in flavour, medicinal, mouth wash and fragrance preparations.
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Steam distillation is the technical process applied to recover the heat sensitive compounds from spices. Spice oils are unstable and heat sensitive compounds are present in the spice.
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How is Rosemary oil extracted?
From the Lamiaceae species, Rosemary is one of the most commonly used culinary herbs that is popular not just for flavour and aroma but also its health benefits. Rosemary essential oil is obtained by the steam distillation of the flowering tops of Rosmarinus officinalis. It is typically used as a key ingredient in flavour and medicinal applications. The main chemical components of Rosemary Oil are a-pinene, borneol, b-pinene, camphor, bornyl acetate, camphene, 1-8-cineole and limonene.
What are the colour and aroma profiles of Rosemary essential oil?
A free-flowing liquid, Rosemary essential oil usually ranges from colourless to pale yellow in colour. The oil has a woody, herbal, camphoreous and balsamic like aroma.
What is Rosemary essential oil used for?
Rosemary essential oil is usually used in flavour, oral care, fragrance and medicinal applications. Rosemary oil manufacturers like Mane Kancor, are known for their pure natural extracts.
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