Industrial packaging of essential oils Angelica seeds
Industrial packaging of essential oils Angelica seeds Laboratory and warehouse Angelica Botany

Angelica seeds

Pure and natural essential oil

Industrial packaging > Essential oils

A wide range of pure and natural absolute oils and essential oils of guaranteed quality, constantly available for any industrial use.
  • Code: T1511
  • INCI: Angelica archangelica
  • CAS: 8015-64-3
  • EINECS: 283-871-1
  • Family: Apiaceae
  • Type: pure essential oil (EO)
  • Chemotype: β‑phellandrene (minimum 66%)
  • Food flavoring: yes (according to EC Regulation 1334/2008)
  • Extraction method: steam distillation
  • Purity: 100%
  • Origin: Belgium

Extraction

Angelica essential oil is extracted by steam distilling the plant's seeds (the yield is very small). It appears as a clear, colorless liquid that releases a characteristic, fresh, herbaceous-spicy scent.

Property

Angelica seed essential oil, non-toxic and non-irritating, is mildly antiseptic and fungicidal, and has expectorant, bittering, and tonic properties. Effective against dull skin, it is also a remedy for psoriasis.
It blends well with lavender, patchouli, black pepper, clary sage, and vetiver essential oils, as well as oakmoss absolute and citrus oils.

Uses

Highly prized as a fragrance component in perfumery (oriental fragrances), the essential oil extracted from Angelica seeds is present in the formulas of various cosmetics (especially lotions) due to its soothing effect on the skin. It is also used as a flavoring in various food products, in liqueurs, and in soaps.
The relevant technical and safety documentation for the product is available upon request.

Botany

Also known as "Angel's Herb", ​​Angelica is native to northern Eurasia. It is a large, aromatic shrub growing up to one and a half meters tall, with broad, laciniated leaves and white flowers clustered in umbels that bloom in late summer. Its appearance resembles that of fennel
(to which it is related); it grows mostly near watercourses. It is cultivated primarily in Hungary, Germany, and Belgium.