//Egyptian Basil “Linalool Type”

Egyptian Basil “Linalool Type”


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The volatile oil obtained by steam distillation of leaves , branches & flowering tops or fresh & dried herb of basil plant (ocimum basilicum l.) Plant

  • Common name: Sweet basil oil (basil oil of linalool type)
  • Botanical name: Ocimum basilicum
  • Family: Labiatae,lamiaceae
  • Cultivation: Cultivated
  • Method of extraction: Steam distillation of ocimum basilicum herb
  • Colour and appearance: Pale yellow to clear yellow liquid , clear thin liquid.
  • Odour: Sweet and herbaceous odour
  • Taste: Sweet taste

For more than 10KG, Ask for Quotation & Enjoy our Discount

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Basil is an annual herb that is widely used for its aromatic qualities. When rubbed or crushed, its glossy, pure-green leaves release a powerful, aromatic odor characteristic of the condiment. The fragrant compounds are in leaves’ secretory glands. When in bloom, the basil plant’s stems bear small white, pink, or purple flowers. The aerial portions of the plant are reaped during the flowering phase to produce essential oil. The fresh raw material is rapidly distilled, as basil leaves

lose their flavor as they dry. The resulting essential oil is herbaceous, anise-like, and fresh. Basil essential oil composition can vary, depending on a number of parameters inherent to the cultivation sites and practices, and results in there being several chemotypes. Basil from Egypt is of the linalool chemotype.

It is a noble aromatic herb , appreciated as a medicinal plant and seasoning for over 2,500 years. Basil is considered a sacred plant, even boasting a name with prestigious etymology: Basil comes from the Greek basilikon, meaning “royal plant.”

Additional information

Weight 1 kg


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