Product name | Curry Leaf Oil |
Botanical Name | Murraya Koenigii |
Harvest time | Spring Summer |
Part Used | Leaf |
Method of Extraction | Steam distillation |
EINECS CAS | 8008-52-4 |
EINECS | 921-735-1 |
INCI Name | Murraya Koenigii Leaf Oil |
Chemical content | ß-caryophyllene, ß-gurjunene, ß-elemene, ß-phellandrene, ß-thujene, a-selinene, ß-bisabolene, furthermore limonene, ß-trans-ocimene and ß-cadinene. |
Curry is a mixture of spices in Southeast Asian cuisine, mainly in India. It contains many spices, mainly turmeric and sumac. It is used especially near white meat. It spread all over the world in the late 1960s and early 1970s.
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