BASIL
Basil has a fresh, green, herbaceous, and slightly spicy aroma with crisp and clean nuances. It offers a bright, sharp scent with peppery and slightly sweet undertones, reminiscent of its culinary origins. The fragrance is light to medium in intensity and has a vibrant, uplifting quality.
Origin & Extraction
Basil (Ocimum basilicum) is native to tropical regions of Central Africa to Southeast Asia, with major production in India, Egypt, and Mediterranean countries. The essential oil is typically extracted through steam distillation of the fresh leaves and flowering tops of the basil plant, which preserves its bright and volatile aromatic compounds.
History & Culture
Basil (Ocimum basilicum) is native to tropical regions of Central Africa to Southeast Asia, with major production in India, Egypt, and Mediterranean countries. The essential oil is typically extracted through steam distillation of the fresh leaves and flowering tops of the basil plant, which preserves its bright and volatile aromatic compounds.
Chemistry & Molecular Structure
Basil (Ocimum basilicum) is native to tropical regions of Central Africa to Southeast Asia, with major production in India, Egypt, and Mediterranean countries. The essential oil is typically extracted through steam distillation of the fresh leaves and flowering tops of the basil plant, which preserves its bright and volatile aromatic compounds.
