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All Spice Oil

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All Spice Oil
Botanical Name : Pimenta officinalis Common Name : Jamaica pepper, pepper, myrtle pepper, pimenta, CAS # : 8006-77-7, F.E.M.A. : 2018 Plant...

Botanical Name:Pimenta officinalis

Common Name:Jamaica pepper, pepper, myrtle pepper, pimenta,

CAS #:8006-77-7, F.E.M.A. : 2018

Plant Parts Used:Fruit & leaves

Extraction Method:Allspice oil (from both the leaf and the fruit) is extracted by steam distillation

Color & Odor:Pale yellow in color and has a fresh, warm, spicy smell

Description :
Allspice can be a small scrubby tree, quite similar to the bay laurel in size and form. Allspice is the dried fruit of the Pimenta dioica/officinalis plant.

Constituents & Specifications :
The main chemical components of allspice oil are eugenol, menthyl eugenol, cineol, phellandrene and caryophyllene.

Properties :
Anesthetic, analgesic, antioxidant, antiseptic, carminative, muscle relaxant, rubefacient, stimulant and tonic.

Benefits Uses :
  • Allspice oil can be helpful for the digestive system, for cramp, flatulence, indigestion and nausea, especially useful in rheumatism, chest complaints and to combat stress and depression. It can help in cases of depression, nervous exhaustion, tension, neuralgia and stress.
  • When a bout of the blues strike, a couple of drops in a burner or vaporizer can help to lift the depression and to ease stress.
  • A very small amount of allspice oil can be used as part of a massage oil for chest infection, severe muscle spasm or extreme cold. Pimento also helpful for rheumatism, arthritis, stiffness, chills, congested coughs and bronchitis.


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Olive Oil

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Olive Oil
Botanical Name : Olea Europaea Common Name : Olea europaea Oil, Sweet Oil CAS # : 8001-25-0 Plant Parts Used : Fruits...

Botanical Name : Olea Europaea

Common Name : Olea europaea Oil, Sweet Oil

CAS # : 8001-25-0

Plant Parts Used : Fruits

Extraction Method : Cold Pressed

Color & Odor : Gold to green liquid with Characteristic odor

Description :
This golden brown oil has a rich, full bodied aroma. It is highly stable in nature.

Constituents & Specifications :
Palmitic acid: 7.5–20.0% Stearic acid: 0.5–5.0% Arachidic acid: <0.8% Behenic acid: <0.3% Myristic acid: <0.1% Lignoceric acid: <1.0%
Specific Gravity : 0.91500 - 0.92500
Refractive Index : 1.46520 - 1.47540

Properties :
It has repellent anti-oxidizing properties and prevent the oxidization of fatty tissue.

Benefits & Uses :
  • Olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It helps in avoiding excessive blood coagulation. It can attenuate the effect of fatty foods in encouraging blood clot formation.
  • Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.
  • An olive-oil-rich diet is not only a good alternative in the treatment of diabetes, but also helps in preventing or delaying the onset of the disease.
  • Olive oil plays an important role in the prevention of continuous oxidation, one of the processes that influences the development of certain types of skin cancer.
  • Olive oil also acts like a natural anti-oxidant, that slows down the natural aging process. It also slows down acid overproduction in the digestive system thereby diminishing the potential for ulcers and other gastrointestinal problems.
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