| Botanical Name: | Curcuma Zedoaria Roscoe |
| Plant Family: | |
| Geographic Origin of the Plant: | Western Nepal |
| Method of Growing: | Cultivated |
| Distilled Organ: | |
| Method of Extraction: | It is obtained from the rhizomes of Curcuma Zedoaria Roscoe through steam distillation |
| Organoleptic Properties: | |
| Appearance: | Viscous Liquid |
| Colour: | Golden Yellow |
| Aroma: | Warm-spicy, woody & camphoraceous cineolic odour |
| Physico-Chemical Properties: | |
| Specific Gravity: | 0.899 to 0.9313 at 27˚C |
| Refractive Index: | 1.39 to 1.482 at 27˚C |
| Acid Number: | 1.162 to 3.74 |
| Ester Number: | 8.23 to 37.28 |
| Ester Number after Acetylation: | 60 to 75 |
| Solubility | Soluble in 80% - 90% Alcohol |
| Optical Rotation: | -0.75˚ to 8˚ at 27˚C |
| Uses: |
In Fragrance & Flavour Industry. |
| CAS Number: | |
| Synonyms: | Zedoary Root Oil |
| Safety Information: | |
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