Basil Oil

HS Code: 3301.29.00

Physical State: Liquid
Appearance / Color: Clear to pale yellow liquid
Odor: Sweet, anise-like, herbaceous
Taste: Characteristic spice taste
Moisture Content (%): <0.5%
pH: N/A (essential oil)

Synonyms & Trade Names: Basil Oil; Basil Oil essential oil
Total Plate Count (TPC): <1,000 CFU/g
Yeast & Mould: <100 CFU/g
E. Coli: Negative/25g
Coliform Bacteria: <100 CFU/g
Salmonella: Negative/25g
Shelf Life: 24 months
Packaging Size: 1 kg / 5 kg / 25 kg
Packaging Type: Aluminum bottle / HDPE drum
Storage Conditions: Cool, dark; sealed; below 25°C
Halal Certification: Available
Kosher Certification: Available
ISO / HACCP: Yes
Food Grade / Regulatory Status: Food/Cosmetic grade
Bulk Density: N/A (essential oil)
Foreign Matter (%): N/A (essential oil)
Total Ash (%): N/A (essential oil)
Impurity (%): N/A (essential oil)
Volatile Oil Content (%): ≥70% linalool + methyl chavicol
Aflatoxin B1: N/A (essential oil)
Aflatoxin Sum (B1+B2+G1+G2): N/A (essential oil)
Ochratoxin A: N/A (essential oil)
Heavy Metals (As, Pb, Hg, Cd): <10 ppm

Technical Document

Download TDSDownload MSDS

Basil oil can also be obtained through steam distillation. Fresh basil leaves and flowering tops are typically used for extraction. The steam breaks down the cell walls of the plant material, releasing the essential oil. After condensation, the oil and water are separated, and the basil oil is collected.