Product Overview
Silverline chemicals is reowned manufacturer, exporters and supplier of Basil Oil in Panipat, Haryana, India. Basil is possibly native to India,[4] and has been cultivated there for more than 5,000 years.[5] It was thoroughly familiar to the Greek authors Theophrastus[6] and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum), and holy basil (Ocimum tenuiflorum), which are used in Asia. Technical Specifications PRODUCT BASIL INDIA OIL CAS-EINECS84775-71-3 CAS NA 8015-73-4 CHEMICAL IDENTIFICATIONOcimum basilicum, oil FEMA2119 INDEX NUM. / INVENTORY NUM.-- EINECS / ELINCS283-900-8 REACH PRE-REG.05-2114366214-53-0000 BOTANICAL NAMEOcimum basilicum, L. FLASH POINT82A C BOILING POINT-- FORMULA-- M.W.-- Organoleptic Properties ASPECTLIQUID COLORCOLORLESS - YELLOW ODOURANISEED Physical-Chemical Propertiesminmax DENSITY 20A C0.9300.983 REFRACTIVE INDEX 20A C1.50101.5210
Silverline chemicals is reowned manufacturer, exporters and supplier of Basil Oil in Panipat, Haryana, India. Basil is possibly native to India,[4] and has been cultivated there for more than 5,000 years.[5] It was thoroughly familiar to the Greek authors Theophrastus[6] and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum), and holy basil (Ocimum tenuiflorum), which are used in Asia. Technical Specifications PRODUCT BASIL INDIA OIL CAS-EINECS84775-71-3 CAS NA 8015-73-4 CHEMICAL IDENTIFICATIONOcimum basilicum, oil FEMA2119 INDEX NUM. / INVENTORY NUM.-- EINECS / ELINCS283-900-8 REACH PRE-REG.05-2114366214-53-0000 BOTANICAL NAMEOcimum basilicum, L. FLASH POINT82A C BOILING POINT-- FORMULA-- M.W.-- Organoleptic Properties ASPECTLIQUID COLORCOLORLESS - YELLOW ODOURANISEED Physical-Chemical Propertiesminmax DENSITY 20A C0.9300.983 REFRACTIVE INDEX 20A C1.50101.5210
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