NUTMEG OIL

Also known as Jaiphal. This spice is used in small quantities to give a sweet taste to the traditional Indian foods.  Prominent components are sabinene, α-pinene, β-pinene and limonene. A major oxygen-containing component is terpinen-4-ol. The oil also contain small amounts of various phenolic compounds and aromatic ethers, e.g. myristicin, elemicin, safrole and methyl eugenol. The phenolic fraction is considered main contributor to the characteristic nutmeg odor. Nutmeg oil obtained from this healthy spice through steam distillation process of dried kernel of seeds of Myristica Fragrans Houtt and this concoction is very useful in treating a number of illness and ailments.

Appearance                                          Free flowing liquid.

Colour                                                    Pale Yellow.

Odour                                                    Spicy pleasant and slightly woody odor.

Refractive index                                   1.474  to  1.488.

Optical Rotation                                   +8  to   +30

Specific gravity                                     0.880  to  0.910.

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