SCENT OF NATURE CHILI PEPPER If you are passionate about spicy foods or want to make your recipe more intense and intriguing, add a drizzle of "red oil" and you will enjoy the dish in one go!! Its persistent flavor and its notes, typical of chilli pepper, make the food more "hot and burning". Really Spicy! Storage We recommend storage at low temperatures to avoid altering the quality of the product
SOUL OF NATURE LINEN 250 ML This oil is naturally rich in polyunsaturated fatty acids. The taste of this oil is very delicate and recalls the flavor of walnuts. In the kitchen, it is recommended to use it on raw dishes to season salads, vegetables, chickpea humus, grilled or steamed meat and fish, otherwise try it also with cream soups of vegetables or legumes. For your personal care For some time now this oil, as well as for culinary use, has been used for the care and growth of hair. Storing seed oils is preferable in a cool place, away from heat sources and sudden changes in temperature. This is to prevent the taste from being altered and oxidative phenomena from being generated.
SOUL OF NATURE RAPESEED 750 ML Ideal for all your needs, from savory to fish and vegetables but also a fundamental ingredient for your desserts. Due to the high smoke point given to it by the richness in oleic acid, rapeseed oil can also be used in your frying. For your personal care In addition to culinary use, it can also be used after shampooing to soften hair and add shine. Storage Storing seed oils is preferable in a cool place, away from heat sources and sudden changes in temperature. This is to prevent the taste from being altered and oxidative phenomena from being generated
SOUL OF NATURE WELLNESS MIX 750 ML TECHNICAL DATA SHEET BACK LABEL From the research of special seed oils and the skill of our blend masters we have created Mix Benessere, ideal for all your delicious recipes. Storage Storing seed oils is preferable in a cool place, away from heat sources and sudden changes in temperature.
BOTANICAL NAME- Trachyspermum Ammi , Origin- India, source- seeds, color- Light orange to reddish brown in color , odor- pungent strong odor similar to thyme like aroma, extraction- Steam Distillation, cas no - 8001-99-8 Ajwain or carom seeds are known for their warm odor, culinary flavor, and wellness benefits in India. The oil extracted from them carries the inherent properties of the ajwain plant. The fragrance and flavor lovers use this distinct oil for different purposes.
BOTANICAL NAME - Pimenta Dioica, ORIGIN - Jamaica, SOURCE - Berries, color- Pale yellow in color, Odor- warm scent, fresh and spicy aroma. Methods of Extraction- Steam Distillation, CAS No.- 8006-77-7 The dried berries of the Pimenta dioica shrub, often known as allspice, are used to make allspice essential oil. Contrary to what its name might imply, allspice is a single spice with a flavor similar to a blend of cloves, cinnamon, and nutmeg. Allspice's characteristic aroma and flavor are preserved in the essential oil that is produced from these berries. -
BOTANICAL NAME - Abelmoschus Moschatus. ORIGIN - Peru, SOURCE - Seeds Abelmoschus moschatus, generally known as the ambrette plant, produces seeds that are used to make ambrette seed essential oil, also known as musk ambrette essential oil. Several countries, including India and other areas of Asia, are home to this plant's native range. It is extracted from the seeds of the plant.
BOTANICAL NAME - Amyris Balsamifera, ORIGIN - Caribbean Islands (Haiti), SOURCE - Wood Amyris essential oil is extracted from the wood of the Amyris balsamifera tree, which is native to the Caribbean, Central and South America, and is also known as West Indian Sandalwood essential oil. Despite being referred to as "West Indian Sandalwood," amyris is not botanically related to actual sandalwood (Santalum species), but it does have a fragrance profile that is somewhat similar. Here are some important aspects of amyris essential oil:
BOTANICAL NAME - Angelica Archangelica, ORIGIN - France, SOURCE - Root The biennial herb Angelica archangelica, which is indigenous to Northern and Eastern Europe, produces angelica root essential oil from its roots
BOTANICAL NAME - Pimpinella Anisum, ORIGIN - India, SOURCE - Seed Anise essential oil, also called aniseed essential oil, is made from the seeds of the Pimpinella anisum plant, which is indigenous to Southwest Asia and the Mediterranean region. Aniseed oil is quite fragrant and smells sweet and licorice-like.
BOTANICAL NAME - Artemisia Vulgaris, ORIGIN - Morocco, SOURCE - Leaves The leaves and flowering tops of the Artemisia vulgaris plant, often known as mugwort or armoise, are used to make armoise essential oil, also known as mugwort essential oil
BOTANICAL NAME - Cedrus Atlantica, ORIGIN - Morocco, SOURCE - Wood Cedarwood, another name for Atlas Cedar essential oil The wood of the Cedrus atlantica tree, sometimes known as the Atlas cedar, is used to make Atlas essential oil. The Atlas Mountains in Morocco and Algeria are where the tree originally lived.
BOTANICAL NAME - Citrus Bergamia, ORIGIN - "Calabria, Italy", SOURCE - Fruit Peel The peel of the Citrus bergamia fruit, specifically the Calabrian type, is used to produce Bergamot Calabrian essential oil. Bergamot is a citrus fruit that is mostly grown in the southern Italian province of Calabria, as well as other citrus-producing locations around the world.
BOTANICAL NAME - Citrus Bergamia. ORIGIN - Italy, SOURCE - Fruit Peel, Color- Light yellowish green to yellowish brown in colour with citrus, Odor- fresh and sweet aroma reminiscent of Neroli. CAS No.- 8007-75-8, Methods of Extraction- Cold Pressed Bergamot essential oil is extracted from the peel of the Citrus bergamia fruit, a hybrid of bitter orange and lemon. The essential oil is well-known for its bright, uplifting perfume as well as its therapeutic properties. Bergamot essential oil is utilized in a variety of ways, including aromatherapy and cosmetics.
BOTANICAL NAME - Piper Betel, ORIGIN - India, SOURCE - Leaves Betel leaf essential oil is extracted from the leaves of the betel vine plant, Piper betle. Many traditional Asian civilizations employ betel leaves for their numerous possible health advantages and cultural purposes.
BOTANICAL NAME - Citrus Aurantium, ORIGIN - Paraguay, SOURCE - Fruit Peel Citrus aurantium, usually referred to as the bitter orange or Seville orange, is a citrus whose peel is used to make bitter orange essential oil. A variety of uses, including aromatherapy, cosmetics, and perfumery, call for the use of bitter orange essential oil, which has a unique citrus scent.
BOTANICAL NAME - Piper Nigrum, ORIGIN - India, SOURCE - Dried Berries Black pepper, also known as piper nigrum, is a plant whose dried berries, or peppercorns, are used to make black pepper essential oil. Due to its warming, spicy, and energizing aroma, black pepper essential oil is widely used in aromatherapy, massage, and other applications.
BOTANICAL NAME - Citrus Sinensis, ORIGIN - Italy, SOURCE - Fruit Peel A specific kind of essential oil called blood orange essential oil is made from the peels of blood oranges (Citrus sinensis). The name "blood orange" refers to a particular type of sweet orange with a deep red to maroon-colored flesh. The aromatic ingredients and qualities of these oranges are included in the essential oil that is produced from their skins.
BOTANICAL NAME - Agathosma Betulina, ORIGIN - South Africa, SOURCE - Leaves The buchu plant, also known as round leaf buchu or bookoo, has leaves that are used to make buchu essential oil (Agathosma betulina). The buchu plant is indigenous to South Africa and has a long history of use by local peoples for a variety of therapeutic uses. Buchu essential oil has aromatic constituents that give it a distinct and distinctive perfume. Buchu leaves are used to make buchu oil.
BOTANICAL NAME - Juniperus Oxycedrus, ORIGIN - Spain, SOURCE - Wood Cade rectified essential oil, often called rectified cade oil, is an essential oil made from the wood of the Juniperus oxycedrus tree, most frequently referred to as cade juniper or prickly juniper. Steam distillation is used to create the essential oil, and this is followed by rectification, a further purification step that improves the oil's quality by removing certain components.
