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PATCHOULI _ PATCHOULI_01.png "PATCHOULI")
| | | INCI: | Pogostemon cablin | | CAS: | 8014-09-3 | | EINECS: | 282-493-4 | | Flavouring according to EC regulation 1334/2008 |
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PATCHOULIPogostemon cablin (Lamiacee)
Origin: Indonesia
Originally from tropical Asia (Indonesia and the Philippines), where it is still widely cultivated, patchouli is now also grown in China, India, Thailand and Malaysia, for its oil and as an antidote to poisonous snake bites.
A bushy, herbaceous plant, patchouli grows to nearly one metre high. It has a robust stem, large, fragrant leaves and purple-white flowers gathered in spikes.
EXTRACTION
OLFACTIVE AFFINITIES
The essential oil is obtained by steam distillation of the fermented dried leaves. It is a dark, viscous liquid that's orange-brown in colour, with a peculiar, grassy-earthy, heady and sweet scent. The perfume, reminiscent of mildew, grows stronger with time. It combines well with benzoin absolute and the essential oils of Agarwood, Ambrette, Bergamot, Buchu, Cinnamon, Citron, Clary sage, Copaiba, Frankincense, Labdanum, Myrrh, Sweet myrrh, Ravensara and Vetiver.
PROPERTIES
(according to
popular herbalist tradition)
Essential oil of Patchouli is noted as a natural fungicide, and has proven anti-micotic, anti-septic, anti-inflammatory and stimulant properties. It's also an effective insect repellent. For centuries it's been valued for its anti-depressant and aphrodisiac powers.
Patchouli oil has proven trichological benefits, and in many parts of Asia it's rubbed into the scalp as a treatment for seborrhea. It's also traditionally used for deodorizing clothing and household linen.
In cosmetics and perfumes it's used as a fragrance component and as a fixative. Soaps and cosmetics with an Oriental note often include patchouli essential oil in their formulas.
It's widely used in the food industry too, in drinks (alcoholic and non-alcoholic beverages) and as a masking agent.
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