Renowned throughout the flavor and fragrance industry for their contributions to perfumery, teas, and liqueurs, Chamomile Oils are widely cultivated across Europe, North Africa, and the Mediterranean. Berjé carries a number of different Chamomile varieties, each with its own unique fragrance, flavor, and function within the industry.



Chamomile

Chamomile Oil Blue

Steam-distilled from the dried florets of the Matricaria chamomilla plant, Chamomile Oil Blue is sometimes referred to as “Chamomile Oil German” or “True Chamomile Oil,” and is widely recognizable for its deep, ink-blue coloration. Intensely sweet and herbaceous, Chamomile oil Blue can impart a fresh and fruity nuance to a variety of fragrance blends, adding a unique coumarin-like quality as well.

Blue Chamomile oil also retains a warm and freshly sweet dry down, with an odor sometimes compared to tobacco. Used in a variety of high-class perfumes, this essential oil provides rich and tenaciously warm undertones, lasting throughout all stages of evaporation. In flavor, Chamomile oil Blue is sometimes used in specialty liqueurs, especially those with herbal or spicy-warm twists.

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Chamomile

Chamomile Oil Italian

Often simply referred to as “Chamomile Oil,” Chamomile Oil Italian is steam-distilled from the florets of the Anthemis nobilis plant, which is closely related to the “true Chamomile” mentioned in our page on Chamomile Oil Blue. This oil is cultivated throughout Italy and has a pale blue coloration, with a sweet and herbaceous odor that bears a slight resemblance to tealeaf. Its warm, fruity nuance is incredibly diffusive but not very tenacious when compared to other Chamomile types. This makes it best used as a trace additive within fragrance, adding a fresh and natural depth to ingredients such as bergamot, jasmin, and neroli. Italian Chamomile Oil is also used in a variety of flavor applications, amplifying the fruity character of apple, pear, peach, apricot, mango, and passionfruit profiles.

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Chamomile Oil Roman

Often simply referred to as “Chamomile Oil,” Chamomile Oil Roman is steam-distilled from the florets of the Anthemis nobilis plant, which is closely related to the “true Chamomile” mentioned in our page on Chamomile Oil Blue. This oil is cultivated throughout Europe and has a pale blue coloration, with a sweet and herbaceous odor that bears a slight resemblance to tealeaf. Its warm, fruity nuance is incredibly diffusive but not very tenacious when compared to other Chamomile types. This makes it best used as a trace additive within fragrance, adding a fresh and natural depth to ingredients such as bergamot, jasmin, and neroli. Roman Chamomile Oil is also used in a variety of flavor applications, amplifying the fruity character of apple, pear, peach, apricot, mango, and passionfruit profiles.

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Chamomile Oil Wild Maroc

A close botanical relative to “German Chamomile,” though very different in terms of both color and odor, Chamomile Oil Wild Maroc, also known as “Wild Moroccan Chamomile,” is steam distilled from the florets of the Ormenis multicaulis plant. Cultivated in the wild and produced within many different Mediterranean countries, this oil has a pale yellow-brown coloration and remains a staple of numerous local growing communities. Wild Moroccan Chamomile Oil is fresh and herbaceous, with a slightly camphoraceous nuance that morphs into a citrusy sweet odor upon drydown. Wild Maroc Chamomile is most commonly used within fine fragrance, blended alongside ingredients such as lavender, lavandin, cypress, and artemisia.

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