Description: Some historical societies praised Basil as “kingly” and even considered it a token of love for the dead. It was cherished in India by those who practiced Ayurveda and was often used in tonics and salves.

Contrarily, in many cultures, the herb was thought to harbour misfortune and was clouded by superstition.

Today, basil is found on nearly every cook’s spice rack and is enjoyed fresh in pesto sauce, pasta dishes, and more.

Botanical Name: Ocimum basilicum

Common names: Great basil, St. Joseph’s Wort

Medicinal part: Leaves

CAS No: 84775-71-3

INCI Name: Ocimum Basilicum Leaf

Description: Bay leaves were once used by ancient Romans and Greeks to make crowns for royalty, nobles, heroes, and Olympians.

Today, the florally herbaceous flavour of bay leaves is used to flavour soups, stews, meats, sauces and more.

Botanical Name: Laurus Nobilis

Common names: Poet’s laurel, roman laurel, sweet bay

Medicinal part: Leaves

INCI Name: Laurus Nobilis Leaf

CHEMICAL PROPERTIES

Max % Ashes: ≤5.00

Max % Foreign Matters: ≤2.00

Max % Loss On Drying: ≤12.00

Actives

Min % Essential Oil: ≥1.00

Latin Name: Cinnamomum zeylanicium

Biological Definition: Cinnamomum Zeylanicum Leaf Oil is the volatile oil obtained from the leaves of the Ceylon Cinnamon, Cinnamomum zeylanicum, Lauraceae.

Description: Corn silk is a common name for the shiny, thread-like, weak fibers that grow as part of ears of corn (maize); the tuft or tassel of silky fibers that protrude from the tip of the ear of corn.

The ear is enclosed in modified leaves called husks. Each individual fiber is an elongated style, attached to an individual ovary. The term probably originated somewhere between 1850 and 1855.

Botanical Name: Zea mays

Common Names: Stigmata maidis

Medicinal Part: Silk of the fruit

INCI Name: Zea Mays Silk

CHEMICAL PROPERTIES

Max % Ashes: 6.0

Max % Foreign Matters: 2.0

Max % Loss on Drying: 12.0

Description: A mixture of synthetic fragrance compounds to replicate the fragrance of Gardenia flowers.

Appearance: Mobile clear oily liquid, bright yellow to yellow

Odour: Characteristic

INCI: Parfum

Specific Gravity @ 20°C (g/ml): 0.989 - 1.004

Refractive Index @ 20°C: 1.469 - 1.479

*For external use only

Description: Centella asiatica is a small, herbaceous, frost-tender perennial plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to wetlands in Asia.

It is also known as the Asiatic pennywort or Indian pennywort in English, among various other names in other languages.

Botanical Name: Centella asiatica

Common Names: Centella, Hydrocotyle asiatica L., Trisanthus cochinchinensis

Medicinal Part: Aerial Part

INCI Name: Centella Asiatica Herb Powder

Description: Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus.

They are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (nomenclature in the South of England), or hop yard (in the West Country and U.S.) when grown commercially.

Botanical Name: Humulus lupulus

Common Name: Beer Hops, Hopfen, Hoppen, Wild Hops

Medicinal Part: Flower 

Safety Guidelines: Not recommended for use by persons suffering from depression

Description: A mixture of natural and nature identical fragrance material to match the odour profile of Lavender.

Appearance: Light liquid yellow

Odour: Characteristic

INCI: Parfum

Specific Gravity @ 20°C (g/ml): 0.887 - 0.901

Refractive Index @ 20°C: 1.455 - 1.467

*For external use only

Latin Name: Citrus aurantifolia

Biological Definition: Essential oil expressed from the epicarps of the Lime, Citrus aurantifolia, Rutaceae.

Plant Part: Peel 

Processing Method: Expressed

Appearance: Dark yellow to light brown to greenish liquid

Odour: Typical fresh clean lime peel

INCI Name: Citrus Aurantifolia Peel Oil Expressed.

CAS number: 90063-52-8 /8008-26-2

*For external use only

Description: Mustard plants are any of several plant species in the genera Brassica and Sinapis.  Brassica is a genus of plants in the mustard family, the (Brassicaceae).

The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.

Botanical Name: Sinapis alba

Common Names: Yellow mustard

Medicinal Part: Seed

INCI Name: Sinapis Alba Seed Powder

Allergy advice: contains Mustard

CHEMICAL PROPERTIES

Light Extraneous Matter (%): <2.0

Max Moisture content (%): <10.0

Acid Insoluble Ash (%): <1.0

Total Ash (%): <6.0

Description: The orange is a hybrid, between pomelo and mandarin. It has genes that are ~25% pomelo and ~75% mandarin; however, it is not a simple backcrossed BC1 hybrid, but hybridized over multiple generations.

The chloroplast genes, and therefore the maternal line, seem to be pomelo. The sweet orange has had its full genome sequenced. Earlier estimates of the percentage of pomelo genes varying from ~50% to 6% have been reported.

Botanical Name: Citrus sinensis

Common Names: Bigarade Orange, Seville Orange (sweet), Portugal Orange, Citrus Dulcis

Medicinal Part: Peel of the fruit

INCI Name: Citrus Sinensis Peel Powder

CHEMICAL PROPERTIES

Max % Ashes: 12.0

Max % Loss on Drying: 12.0

Description: Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum,called bell pepper or sweet pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper.

In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made.

Botanical Name: Blend -Capsicum annuum

Common Names: Paprika blend

Medicinal Part: Fruit 

Description: A mixture of both synthetic and natural fragrance material. Phthalate free.

Appearance: Mobile liquid, amber

Odour: Characteristic

INCI: Parfum

Specific Gravity @ 20°C (g/ml): 0.920 - 0.978

Refractive Index @ 20°C: 1.459 - 1.470

*For external use only

Description: Rosa Canina Fruit Oil is the fixed oil derived from dog rose, Rosa canina Rosaceae.

Odour: Characteristic

Relative Density @ 20°C (g/ml): 0.911 – 0.928

INCI Name: Rosa Canina Fruit Oil

CAS Number: 84696-47-9 / 84603-93-0

*For external use only

Latin Name: Citrus reticulata

Biological Definition: Essential oil extracted by cold expression from the outer part of fresh tangerine peel Citrus reticulata, Rutaceae

Plant Part: Peel

Processing Method: Expressed

Appearance:  Liquid,  yellow orange to orange red.

Odour: Characteristic.

INCI Name: Citrus Reticulata Peel Oil

CAS number: 8008-31-9 / 84929-38-4

*For external use only