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Basil Oil Comores Type

Previously one of the most common sources of basil oil across the entire flavor & fragrance industry, Basil Oil Comores Type was exclusively produced on an island chain known as the Comoros. In recent years, this oil’s quality has been supplanted by material from other regions, though the aromatic profile of Comores has endured. Comores basil oil is considered the basis of the “Methyl Chavicol” type of basil oil, retaining a spicy, savory, and herbaceous odor. In flavor, this basil oil is often added to meat sauces, pickling brines, and other condiments.

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Basil Oil Indian

Basil Oil Indian is one of the more popular contemporary origins of basil oil, as its savory, spicy, slightly sweet aroma is highly desirable among modern consumers. The oil is considered a “Methyl Chavicol” type, indicative of its high concentration of that chemical component. Indian basil oil is also more economical in comparison to the Comores type, which allows it to be used in a wider variety of applications. Powerful and impactful, basil oil Indian distinguishes itself from other Methyl Chavicol types through its intense but pleasant profile.

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Basil Oil Linalool Type

Unlike its Methyl Chavicol counterparts, Basil Oil Linalool Type is fresher and sweeter, derived from a unique variety of Ocimum basilicum herbs that were originally produced in Egypt. The aroma and flavor of this oil matches the common basil profile expected of the Mediterranean herb, though its careful balance of sweetness and spiciness works exceptionally well within tomato sauces and other cooking applications. As such, basil oil linalool type is used extensively in savory flavor blends. Outside of cooking, this basil also finds use in men’s perfumery, imparting a spicy and fresh top note to masculine fragrances.

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Basil Oil Methyl Chavicol Type

Originally known as “Exotic Basil” or “Reunion Basil” due to its unique place of origin, Basil Oil Methyl Chavicol Type is now mainly produced in India and Vietnam, where it has become the more popular contemporary source of the basil profile. The designation of “Methyl Chavicol Type” (or Estragole) is indicative of the oil’s high concentration of that component, imparting a spicy and savory profile that is commonly used in modern cuisine. Material from India and Vietnam is considered to be “sweet basil,” which is also a staple of many different herbal and green-type fragrances, alongside their irreplaceable contributions to the flavor industry.

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Basil Oil Vietnam

A relatively new addition to the family of Methyl Chavicol-type basil oils, Basil Oil Vietnam is steam-distilled from the fragrant Ocimum basilicum herb. Similar to the Indian and Comores varieties, Vietnamese basil oil exhibits a spicy aroma, with notes of anise and fennel. This exceptional odor makes the ingredient an ideal candidate for use within fine fragrance, and its flavor works well in the traditional savory spaces that basil products are most commonly found.

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