Description of Basil Oil Vietnam

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.
See other Basil Oils

Aroma & Flavor of Basil Oil Vietnam

The Indian and Vietnamese varieties are economical in comparison to the Comores Type Basil Oil.


Botanical Name of Basil Oil Vietnam

Ocimum basilicum l.


Appearance of Basil Oil Vietnam

Pale Yellow Liquid

Cas#

8015-73-4

FEMA

2119

EINECS

283-900-8


EXTRACTION method of Basil Oil Vietnam

Distillation


Principle Constituents of Basil Oil Vietnam

Estragole


Refractive Index of Basil Oil Vietnam

1.5120 - 1.5200 @ 20C


Specific Gravity of Basil Oil Vietnam

0.9520 - 0.9730 @ 25C


All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Flavor Usage
by Category

Meats & Pickling
Soups Sauces & Condiments
Bakery


Basil Oil Vietnam whitespace

Documentation
*Available Upon Request

• Safety Data Sheet
• Certificate of Analysis
• Specification Sheet
Technical Data Sheet



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Basil Oil Vietnam






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