Name | Spikenard extract |
Synonyms | HSDB 1956 Aralia oil Spikenard oil Oils,spikenar Oils, spikenard UNII-8W75VCV53Q spikenard extract Spikenard extract Spikenard oil extract (Nardostachys Jatamansi) |
CAS | 8022-22-8 |
Physical and Chemical Properties | Light yellow to brown yellow liquid, dry wood and herb aroma, sweet and bitter, with a cool feeling, as close as patchouli, Valerian, ginger and cardamom mixed aroma. |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
use | GB 2760-96 specifies edible spices allowed to be used. Used for the preparation of wine flowers, ginger, calamus and other flavors. It is used to prepare incense, soap, and cosmetic flavors, and can be used for food flavors. |
production method | obtained by steam distillation of the dried rhizomes and roots of the plants of the septicaceae (Nardostachys chinensis) or spathulariaceae (N.Iatamans). The yield was 2.5% ~ 3.5%. Native to the Himalayas in Asia, China's Tibet, Sichuan, Gansu, Yunnan, Taiwan and other provinces are produced, India, Nepal, Japan also produced. |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |