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Basil Oil Holy
Holy Basil, also known as Tulsi or as the botanical Ocimum tenuiflorum and Ocimum sanctum is native to parts of Southern India and South East Asia. It is used extensively across India in the practice of Ayurvedic medicine and for spiritual purposes.
In Ayurvedic medicine it is know to help treat colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria.
As a food ingredient the dried herb is very popular in Thai cuisine where it is often called 'Thai Holy Basil' (known locally as kaphrao). You will find it in many traditional Thai dishes so look out for it when you next indulge in your favourite Thai dishes!
In aromatherapy Holy Basil purifies and cleanses the air and is thought to support our respiratory, nervous and digestive systems. It can also be used as an 'energiser' in room diffusers it is thought to stimulate the creative receptors in the brain when working (a good one to sneak into the office!).
Given its typical high yields of eugenol, Holy Basil Oil may be compared as a cross between Clove and traditional Basil.
Botanical name: Ocimum sanctum
Crop Season: November - February
Plant/part used: Whole plant
Method of extraction: Steam distillation
TSCA CAS: 91845-35-1
INCI Name: Ocimum sanctum leaf extract
Appearance: Colourless to Pale yellow liquid
Organoleptic Properties: Fresh, warm and spicy herbaceous odour
Density: 0.965 - 0.985
Refractive index: 1.490 - 1.520
Optical rotation: 0º to -10º
Chemical constituents: Eugenol: min 35%, trans-Caryophyllene: 18 - 23%, Methyl eugenol: 8 - 15%
TECHNICAL DATA SHEET OF HOLY BASIL OIL
Colourless to Pale yellow liquid having fresh and spicy herbaceous odour
The essential oil is obtained by steam distillation from whole plant of Ocimum sanctum
Colourless to Pale Yellow
Flash Point (Closed cup) °C
1.490 - 1.520 @ 20ºC
0.965 - 0.985 @ 25ºC
0º to -10
Solubility in Alcohol
1:7 in 80% alcohol
Solubility in Water
Main Components by GLC
Eugenol: min 35% trans-Caryophyllene: 18 - 23%
Methyl eugenol: 8 - 15%
12 months or longer under proper stiorage
Avoid strong acids strong bases & all oxidising agents.