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Garlic Oil

 

Botanical name : Allium sativum L.
Production process : Water steam distillation of the bulbs of Allium sativum L.
INCI : ALLIUM SATIVUM BULB OIL
N° CAS / EINECS :  8000-78-0 / 8008-99-9 / 232-371-1

 

Characteristics : 

 

Physical state : Mobil liquid
Color : Yellow to orange-brown
Odour : Characteristic of the fresh garlic
Main components : Diallyl disulfide, diallyl trisulfide, Allyl sulfide

 

Regulatory Documents :

  

 Technical Data Sheet            

 Material Safety Data Sheet    

 Others Documents                

  

Harvest Times :

 

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
     

 

Harvesting period  

 

History & Traditions :

 

The Egyptians already used it back at the time of Pharaohs, and the Greek athletes at the Olympic crunched a pod before the effort. In the Mediterranean world, the presence of braids or bunches of garlic in the house used to decorate and protect homes, according to popular belief.

Herbaceous plant, bulbous and quite large perennial with many leaves sheathing the bottom of the stem. It measures 5-12 cm high. It is cultivated in the Mediterranean, Eastern Europe, Asia, Mexico, India and China.