Bay Oil

Pimenta racemosa (Mill.) J.W. Moore

CAS Number:
85085-61-6
Alternative CAS:
8006-78-6
EINECS:
285-385-5
Olfactive description:
Warm, spicy, clove
Processed part of plant:
Leaves
Process:
Steam Distillation
Aspect:
Mobile liquid – yellowish to brownish 
Storage conditions:
Closed recipients away from the light in a cool, dry place (optimum storage temperature between 10º and 25ºC)
Main Components:
Eugenol, chavicol, myrcene, d-limonene
Crop season:
January till december
Flashpoint:
61°C
Origin:
FEMA:
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