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Botanical Name : Cinnamomum Cassia Plant family : Lauraceae Country of Origin : China Plant Part Used : Bark Method of Extraction : Steam Distillation Color : Golden yellow/brown Consistency : Medium Perfumery Note : Middle Strength of Initial Aroma : Sharp/Strong Self life : 3 year
Botanical Name : Acorus Calamus Plant family : Acoraceae Country of Origin : Nepal Plant Part Used : Roots Method of Extraction : Steam Distillation Color : Pale yellow to brown Consistency : Thin Perfumery Note : Base Strength of Initial Aroma : Medium
Botanical Name : Piper betel Plant family : Piperaceae Country of Origin : India Plant Part Used : Leaves Method of Extraction : Steam Distillation Color and Odor : Clear yellow to dark brown liquid with creosote- like odor Consistency : Thin Perfumery Note : Base Strength of Initial Aroma : Medium
Botanical Name : Citrus bergamia Plant family : Rutaceae Country of Origin : Italy Plant Part Used : Citrus Rind (Peel) Method of Extraction : Cold Pressed Color : Green/Light yellow Consistency : Thin Perfumery Note : Top Strength of Initial Aroma : Medium
Botanical Name : Myroxylon Balsamum Country of Origin : India Origin of part used : Leaves Form : Liquid Shelf Life : 2 years Packaging Type : As Per Requirement Extraction or Processing Method : Steam Distillation Solubility : Soluble in alcohol and fixed oil Color & Odor : Dark brown colored liquid & strong smells like cinnamon and spice Major Constituents : Contains approximately 15% free cinnamon acid and benzoic acid and about 40% of the benzyl.
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