Caraway Seed (O)

Caraway Seed (O)
Botanical Name: Carum carvi
Country of Origin: Hungary - Organic
Method of Extraction: Steam Distilled
Plant Material Used: dried, crushed ripe seeds
Flash Point: 145 degrees F
CAS No: 8000- 42 - 8
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A pale yellow color and the odor is strong typical of the seed. The taste is also, similar, but quite burning, warm, biting. Like a rye bread baking in the oven.!

Primarily used in flavors: bread, cheese, meat, pickles, sauces and seasonings.
The main flavor ingredient in Scandinavian 'snaps'.

Also, used in mouth wash or gargle preparations, toothpaste flavors, chewing gum and candy.

Combinations with cinnamon or cassia oils are frequently encountered.

The main constituents of Caraway oil: Carvone & Limonene.
It has been known to have a calming effect on some stomach disorders and has been recommended to settle the digestion and stimulate the appetite.

It is been also used as an expectorant and may be beneficial for bronchitis.
Has also been suggested that it may be helpful for relieving menstrual discomforts and promoting milk secretions.

External use only. Do NOT use undiluted on the skin.
May cause dermal irritation in concentration.

Perfume & Flavor Materials of Natural Origin, By Steffen Arctander
The Complete Guide to AromaTherapy by Salvatore Battaglia

Information within this site is for educational purposes only.
Statements about the product efficacy have not been evaluated by the U.S. Food & Drug Administration. The products mentioned within are not intended to diagnose, treat, cure, or prevent any disease. As always, please consult your Medical Doctor for any medical advice or treatment.

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Lemongrass (O)
View Botanical Name: Cymbopogan citratus
Country of Origin: Sri Lanka
Method of Cultivation: Organic
Method of Extraction: Steam Distillation
Plant Material Used: from fresh or partly dried leaves
CAS No: 8007-02-1
Flash Point: >100 C

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Caraway Seed Extra
View Latin Name: Carum carvi
Family: Apiaceae/Umbelliferae
Country of Origin: Finland
Extraction Method: This oil is steam distilled
Plant Material Used: from the dried, crushed, ripe fruit (seeds), a small herb.
CAS No: 8000-42-8
Flash Point: 59 degress C
Appearance: A pale yellow to brownish, mobile liquid w/ an intensely spicy odor reminiscent of caraway seeds.
Note: Middle

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Celery Seed (O)
View Botanical Name: Apium graveolens L..
Botanical Family: Apiaceae / Umbeliferae
Country of Origin: Egypt
Method of Cultivation: 100 % Organic USDA-NOP / Biodynamic-Demeter / Cosmebio
Dietary Certification: Halal certified / Kosher certified
Plant Material Used: Crushed ripe fruits (seeds)
Method of Extraction: Steam distillation of the crushed ripe fruits
CAS Number: 8015-90-5
Flash Point: 61 degrees C
Color: Colorless to pale yellow liquid
Odor: Strong, pervasive, rich and oily and reminiscent of celery. Dry - out is powerful, warm and spicy.

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Douglas Fir Needle (O)
Botanical Name: Pseudotsuga menziesii
Country of Origin: France
Method of Extraction: Steam Distillation
Material Used: Leaves & Needles

CAS: 97926-19-7
Flash Point: 45 C

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Eucalyptus smithii (O)
View Botanical Name: Eucalyptus smithii
Country of Origin: South Africa
Common Name(s): Gully gum, white iron bark
Method of Cultivation: Organic
Extraction Method: Steam Distillation
Parts Used: Aerial parts - fresh leaves
Chemotype: CT Cineol 70%

CAS No: 91771-68-5
Flash Point: >44 C (Closed Cup) / 65 C (Open Air)

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