BLOG - Page 22
Recently created mixtures:
Sea-Buckthorn Macerated oil
February 7, 2019
Home made air freshener
June 29, 2016
Homemade Dog-rose distillate
June 28, 2016
Homemade jasmine distillate
June 22, 2016
Moxibustion treatment with Moxa stick
May 30, 2016
Face and body gentle oil cleanser
May 26, 2016
BLOG / LATEST ADDITIONS!
Matcha Green Tea Powder (Camellia Sinensis) ☸ Ingredients ☸ Base / General
Matcha is finely ground powder of specially grown and processed green tea. It's special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about 3 weeks before harvest, and the stems and veins are removed in processing.
Matcha comes from the same plant that all true teas come from: camellia sinensis, the leaves of which can be made into green tea (unfermented tea: it’s simply steamed and dried). Matcha is a true green tea, but its growth style, harvest, and production style are markedly different from those of other green teas.
The highest -grade matcha come almost invariably from one of three Japanese varietals (they’re called samidori, okumidori, and yabukita in Japanese).
The main area of matcha cultivation in Japan is a place called Uji, which sits on the southeast border of the city of Kyoto, the homeland of almost all traditional Japanese arts and aesthetic pursuits. Many matcha connoisseurs consider Uji to have the ultimate terroir for matcha cultivation, and many of Japan’s most distinguished (and most expensive) matcha come from Uji.
Truly superior matcha must have five key characteristics:
- brilliant color intensity
- superior umami
- excellent terroir (which by definition means a rare tea)
- dreamy frothability
- a long, smooth finish that contains crema to the very last drop.
The very best matcha, in contrast, gets harvested - always by hand - just once per year, typically in May. Roughly six weeks before harvest, that is to say sometime in late March or early April, the tea fields, which are surrounded by scaffolding of sorts, are covered from the top. Traditionally, straw was employed for this, but nowadays it’s typically black vinyl sheets. The idea is to slowly and gradually decrease the amount of sunlight, and hence photosynthesis, by covering up more and more of the light allowed to shine on the plants.
The highest grade matcha is grown in near - darkness by the time harvest rolls around.
As a result of this decreased light, the tea leaves begin to crank out increasing amounts of both chlorophyll and amino acids: the newest growth is very, very delicate, with ever - softer and ever - thinner buds. This increased amino acid content serves to concentrate specific molecules, most of which are glutamates, which give the match its intense umami flavor profile. Great matcha is sweet and mouth - watery, with no traces of bitterness, because of this high amino acid content.
Only the smallest, youngest / greenest parts of the plant - the two leaves at the tip of each new shoot - are picked. They are then steamed to preserve the color and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried in large cages equipped with heated blowers.
Once dry, they are sorted for grade (with the youngest, greenest, most tender leaves earning the highest marks). Then the laborious and immensely time -consuming task of destemming and deveining happens. The leaves that make it through this rigorous process are called tencha, and, of course, the quality of tenchavaries widely. Tencha is then kept refrigerated until it’s ready to be ground, using large granite wheels that rotate very slowly and gently to avoid scorching, into a very fine powder known as matcha. It takes more than an hour to grind 30 grams, which is one of the reasons hand - milled matcha costs so much (labor costs are quite high in Japan). It is this grinding process from which matcha, literally, “ground tea” derives its name.
In the Song Dynasty (960 - 1279), the method of making powdered tea from steam - prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Chan or Zen Buddhists. The earliest extant Chan monastic code, entitled Chanyuan Qinggui, describes in detail the etiquette for tea ceremonies.
Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Although powdered tea has not been popular in China for some time, there is now a global resurgence in Matcha tea including in China. In Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries.
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea< served at a Japanese tea ceremony, it will then be placed into a small tea caddy known as a chaki.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and then a modicum of hot (not boiling: 70 - 85 °C ) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl.
There are two main ways of preparing matcha: thick (koicha) and thin (usucha).
It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha.
Usucha, or thin tea, is prepared with approximately 1,75 grams (about half a teaspoon) of matcha and approximately 75 ml of hot water per serving.
Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3,75 grams (about one teaspoon) of matcha and approximately 40 ml of hot water per serving. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and, thus, produces a milder and sweeter tea than usucha.
Chemical structure:
Matcha is basically a form of whole green tea leaves with extra theanine and chlorophyll. Shaded growth produces more theanine and chlorophyll. That's why matcha is supposedly more effective for improving mental focus with its higher theanine content, looks very green with more chlorophyll and tastes softer without stems and veins.
The antioxidant catechins, especially EGCG in green tea leaves, is one of the main reasons that many health - conscious people consume green tea leaves or matcha specifically.
In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols.
Matcha comes from the same plant that all true teas come from: camellia sinensis, the leaves of which can be made into green tea (unfermented tea: it’s simply steamed and dried). Matcha is a true green tea, but its growth style, harvest, and production style are markedly different from those of other green teas.
The highest -grade matcha come almost invariably from one of three Japanese varietals (they’re called samidori, okumidori, and yabukita in Japanese).
The main area of matcha cultivation in Japan is a place called Uji, which sits on the southeast border of the city of Kyoto, the homeland of almost all traditional Japanese arts and aesthetic pursuits. Many matcha connoisseurs consider Uji to have the ultimate terroir for matcha cultivation, and many of Japan’s most distinguished (and most expensive) matcha come from Uji.
Truly superior matcha must have five key characteristics:
- brilliant color intensity
- superior umami
- excellent terroir (which by definition means a rare tea)
- dreamy frothability
- a long, smooth finish that contains crema to the very last drop.
The very best matcha, in contrast, gets harvested - always by hand - just once per year, typically in May. Roughly six weeks before harvest, that is to say sometime in late March or early April, the tea fields, which are surrounded by scaffolding of sorts, are covered from the top. Traditionally, straw was employed for this, but nowadays it’s typically black vinyl sheets. The idea is to slowly and gradually decrease the amount of sunlight, and hence photosynthesis, by covering up more and more of the light allowed to shine on the plants.
The highest grade matcha is grown in near - darkness by the time harvest rolls around.
As a result of this decreased light, the tea leaves begin to crank out increasing amounts of both chlorophyll and amino acids: the newest growth is very, very delicate, with ever - softer and ever - thinner buds. This increased amino acid content serves to concentrate specific molecules, most of which are glutamates, which give the match its intense umami flavor profile. Great matcha is sweet and mouth - watery, with no traces of bitterness, because of this high amino acid content.
Only the smallest, youngest / greenest parts of the plant - the two leaves at the tip of each new shoot - are picked. They are then steamed to preserve the color and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried in large cages equipped with heated blowers.
Once dry, they are sorted for grade (with the youngest, greenest, most tender leaves earning the highest marks). Then the laborious and immensely time -consuming task of destemming and deveining happens. The leaves that make it through this rigorous process are called tencha, and, of course, the quality of tenchavaries widely. Tencha is then kept refrigerated until it’s ready to be ground, using large granite wheels that rotate very slowly and gently to avoid scorching, into a very fine powder known as matcha. It takes more than an hour to grind 30 grams, which is one of the reasons hand - milled matcha costs so much (labor costs are quite high in Japan). It is this grinding process from which matcha, literally, “ground tea” derives its name.
In the Song Dynasty (960 - 1279), the method of making powdered tea from steam - prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Chan or Zen Buddhists. The earliest extant Chan monastic code, entitled Chanyuan Qinggui, describes in detail the etiquette for tea ceremonies.
Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Although powdered tea has not been popular in China for some time, there is now a global resurgence in Matcha tea including in China. In Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries.
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea< served at a Japanese tea ceremony, it will then be placed into a small tea caddy known as a chaki.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and then a modicum of hot (not boiling: 70 - 85 °C ) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl.
There are two main ways of preparing matcha: thick (koicha) and thin (usucha).
It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha.
Usucha, or thin tea, is prepared with approximately 1,75 grams (about half a teaspoon) of matcha and approximately 75 ml of hot water per serving.
Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3,75 grams (about one teaspoon) of matcha and approximately 40 ml of hot water per serving. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and, thus, produces a milder and sweeter tea than usucha.
Chemical structure:
Matcha is basically a form of whole green tea leaves with extra theanine and chlorophyll. Shaded growth produces more theanine and chlorophyll. That's why matcha is supposedly more effective for improving mental focus with its higher theanine content, looks very green with more chlorophyll and tastes softer without stems and veins.
The antioxidant catechins, especially EGCG in green tea leaves, is one of the main reasons that many health - conscious people consume green tea leaves or matcha specifically.
In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols.
Submitted by OperaDreamhouse (June 8, 2015)
Green Tea Extract (Camellia Sinensis) ☸ Ingredients ☸ Medicine / Health
The biochemical properties of Green Tea Extracts can be generally divided into four aspects - antioxidant, anticarcinogenic, anti-inflammatory and anti-radiation.Submitted by OperaDreamhouse (June 8, 2015)
Labdanum Essential Oil (Cistus Ladaniferus) ☸ Essential oils ☸ Base / General
Botanical Name: Cistus ladaniferus
Common Method of Extraction: Steam distilled
Part Typically Used: Aerial (leaves and twigs)
Color: Yallow - broun
Consistency: Thin
Perfumery Note: Base
Strength of Initial Aroma: Warm, sweet, dry, rich herbaceous
This resin oil ir rich warm, spicy and a bit lemon - like. It is a bit incense - like and slightly camphoraceous, yet with distinct balsamic note. Essential oil distilled from the resin or by directly distilling the leaves and twigs.
Cistus Ladaniferus is a species of flowering plant in the family Cistaceae. It is native to the western Mediterranean region. Common names include Gum Rockrose, Laudanum, Labdanum, Common Gum Cistus and Brown-Yyed Rockrose.
It is a shrub growing 1 - 2,5 m tall and wide. The leaves are evergreen, lanceolate, 3 - 10 cm long and 1 - 2 cm broad, dark green above and paler underneath. The flowers are 5 - 8 cm diameter, with 5 papery white petals, usually with a red to maroon spot at the base. The whole plant is covered with the sticky exudate of fragrant resin, the source of Labdanum, used in herbal medicine and perfumery.
Cistus Ladaniferus is particularly well suited to the continentalized Mediterranean climate, standing both long summer droughts and cold weather. In Spanish it is known as Jara Pringosa meaning "Sticky Shrub". In Portuguese it is known as "Esteva".
It is a popular ornamental plant, grown for its strongly resin - scented foliage and conspicuous flowers. Its leaves yield a fragrant oleoresin known as Labdanum, used in perfumes, especially as a fixative.
Cistus essential oil is steam distilled from the leaves of wild crafted Cistus Ladaniferus. There is some confusion, in the industry, about this oil because there are two other oils produced from the plant: an absolute that is solvent extractedfrom the flowers which is correctly referred to as an absolute, but there is another solvent extracted oil that is produced from the resinwhich is usually referred to as an essential oil but, is not anessential oil.
The resin is processed through solvent extraction, which usually will end up containing residual solvent in the oil. This should not be confused with the actual essential oil, which is steam distilled.
The Egyptians, after importing Cistus from Crete, used the resin as a perfume and incense. It is said that in Christ’s time, an incense was made with Myrrh, Frankincense and “Onycha”, later identified as Gum Labdanum, which is extracted from the leaves of Cistus.
It has been said that Rock Rose is the plant in the Bible referred to as “Rose of Sharon”.
In ancient times, Labdanum was collected by combing the beards and thighs of goats ans sheep that had grazed on the Cistus shrubs. Wooden instruments used were referred to in 19th century Crete as ergastiri a Lambadistrion ("Labdanum - Gatherer") was a kind of rake to which a double row of leathern thongs were fixed instead of teeth. These were used to sweep the shrubs and collect the resin which was later extracted. It was collected by the shepherds and sold to coastal traders. Many of the false beards worn by the pharaohs of ancient Egypt were made of goats hair which held together by Labdanum.
Common Method of Extraction: Steam distilled
Part Typically Used: Aerial (leaves and twigs)
Color: Yallow - broun
Consistency: Thin
Perfumery Note: Base
Strength of Initial Aroma: Warm, sweet, dry, rich herbaceous
This resin oil ir rich warm, spicy and a bit lemon - like. It is a bit incense - like and slightly camphoraceous, yet with distinct balsamic note. Essential oil distilled from the resin or by directly distilling the leaves and twigs.
Cistus Ladaniferus is a species of flowering plant in the family Cistaceae. It is native to the western Mediterranean region. Common names include Gum Rockrose, Laudanum, Labdanum, Common Gum Cistus and Brown-Yyed Rockrose.
It is a shrub growing 1 - 2,5 m tall and wide. The leaves are evergreen, lanceolate, 3 - 10 cm long and 1 - 2 cm broad, dark green above and paler underneath. The flowers are 5 - 8 cm diameter, with 5 papery white petals, usually with a red to maroon spot at the base. The whole plant is covered with the sticky exudate of fragrant resin, the source of Labdanum, used in herbal medicine and perfumery.
Cistus Ladaniferus is particularly well suited to the continentalized Mediterranean climate, standing both long summer droughts and cold weather. In Spanish it is known as Jara Pringosa meaning "Sticky Shrub". In Portuguese it is known as "Esteva".
It is a popular ornamental plant, grown for its strongly resin - scented foliage and conspicuous flowers. Its leaves yield a fragrant oleoresin known as Labdanum, used in perfumes, especially as a fixative.
Cistus essential oil is steam distilled from the leaves of wild crafted Cistus Ladaniferus. There is some confusion, in the industry, about this oil because there are two other oils produced from the plant: an absolute that is solvent extractedfrom the flowers which is correctly referred to as an absolute, but there is another solvent extracted oil that is produced from the resinwhich is usually referred to as an essential oil but, is not anessential oil.
The resin is processed through solvent extraction, which usually will end up containing residual solvent in the oil. This should not be confused with the actual essential oil, which is steam distilled.
The Egyptians, after importing Cistus from Crete, used the resin as a perfume and incense. It is said that in Christ’s time, an incense was made with Myrrh, Frankincense and “Onycha”, later identified as Gum Labdanum, which is extracted from the leaves of Cistus.
It has been said that Rock Rose is the plant in the Bible referred to as “Rose of Sharon”.
In ancient times, Labdanum was collected by combing the beards and thighs of goats ans sheep that had grazed on the Cistus shrubs. Wooden instruments used were referred to in 19th century Crete as ergastiri a Lambadistrion ("Labdanum - Gatherer") was a kind of rake to which a double row of leathern thongs were fixed instead of teeth. These were used to sweep the shrubs and collect the resin which was later extracted. It was collected by the shepherds and sold to coastal traders. Many of the false beards worn by the pharaohs of ancient Egypt were made of goats hair which held together by Labdanum.
Submitted by OperaDreamhouse (June 4, 2015)
Baking Soda (Sodium Hydrogen Carbonate) ☸ Ingredients ☸ Base / General
Sodium Bicarbonate (Sodium Hydrogen Carbonate) is a chemical compound with the formula NaHCO3.
Sodium Bicarbonate is a white solid that iscrystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of Washing Soda (Sodium Carbonate).
Since it has long been known and is widely used, the salt has many related names such as Baking Soda, Bread Soda, Cooking Soda, and Bicarbonate of Soda.
The word Saleratus, from Latin Sal æratus meaning Aerated salt, was widely used in the 19th century for both Sodium Bicarbonate and Potassium Bicarbonate. The term has now fallen out of common usage.
The ancient Egyptians used natural deposits of natron, a mixture consisting mostly of Sodium Carbonate decahydrate, and Sodium Bicarbonate. The natron was ground up, solvated, and used as paint for hieroglyphics.
NaHCO3 is mainly prepared by thesolvay process, which is the reaction of Sodium Chloride, ammonia, and carbon dioxide in Water. Calcium Carbonate is used as the source of CO2 and the resultant calcium oxide is used to recover the ammonia from the ammonium chloride. The product shows a low purity (75%).
Pure product is obtained from Sodium Carbonate, Water and carbon dioxide as reported in one of the following reactions. It is produced on the scale of about 100,000 tonnes / year.
Chemical structure:
In 1791, a French chemist, Nicolas Leblanc, produced Sodium carbonate, also known as Soda Ash.
Commercial quantities of Baking Soda are also produced by a similar method: Soda Ash, mined in the form of the ore trona, is dissolved in Water and treated with carbon dioxide. Sodium Bicarbonate precipitates as a solid from this method: Na2CO3 + CO2 + H2O → 2 NaHCO3.
Sodium Bicarbonate is amphoteric, reacting with acids and bases. It reacts violently withacids, releasing CO2 gas as a reaction product. Sodium Bicarbonate is not recommended for the clean up of acid spills, as the heat produced increases the reactivity of the acid.
Sodium Bicarbonate has difference between Baking Soda and Baking Powder. Baking Powder contains Baking Soda, as well as a powdered acid and cornstarch.
Sodium Bicarbonate is a white solid that iscrystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of Washing Soda (Sodium Carbonate).
Since it has long been known and is widely used, the salt has many related names such as Baking Soda, Bread Soda, Cooking Soda, and Bicarbonate of Soda.
The word Saleratus, from Latin Sal æratus meaning Aerated salt, was widely used in the 19th century for both Sodium Bicarbonate and Potassium Bicarbonate. The term has now fallen out of common usage.
The ancient Egyptians used natural deposits of natron, a mixture consisting mostly of Sodium Carbonate decahydrate, and Sodium Bicarbonate. The natron was ground up, solvated, and used as paint for hieroglyphics.
NaHCO3 is mainly prepared by thesolvay process, which is the reaction of Sodium Chloride, ammonia, and carbon dioxide in Water. Calcium Carbonate is used as the source of CO2 and the resultant calcium oxide is used to recover the ammonia from the ammonium chloride. The product shows a low purity (75%).
Pure product is obtained from Sodium Carbonate, Water and carbon dioxide as reported in one of the following reactions. It is produced on the scale of about 100,000 tonnes / year.
Chemical structure:
In 1791, a French chemist, Nicolas Leblanc, produced Sodium carbonate, also known as Soda Ash.
Commercial quantities of Baking Soda are also produced by a similar method: Soda Ash, mined in the form of the ore trona, is dissolved in Water and treated with carbon dioxide. Sodium Bicarbonate precipitates as a solid from this method: Na2CO3 + CO2 + H2O → 2 NaHCO3.
Sodium Bicarbonate is amphoteric, reacting with acids and bases. It reacts violently withacids, releasing CO2 gas as a reaction product. Sodium Bicarbonate is not recommended for the clean up of acid spills, as the heat produced increases the reactivity of the acid.
Sodium Bicarbonate has difference between Baking Soda and Baking Powder. Baking Powder contains Baking Soda, as well as a powdered acid and cornstarch.
In scientific terms, Baking Soda is a pure substance, Baking Powder is a mixture.
Baking Soda is alkaline, so acid is used in baking powder to avoid a metallictaste when the chemical change during baking creates Sodium Carbonate.
Baking Soda is alkaline, so acid is used in baking powder to avoid a metallictaste when the chemical change during baking creates Sodium Carbonate.
Submitted by OperaDreamhouse (June 4, 2015)
Stevia Extract (Stevia Rebaudiana) ☸ Ingredients ☸ Base / General
Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia Rebaudiana.
Stevia is a South American herb used as a natural sweetener for centuries. The leaves of the Stevia Rebaudiana plant have a refreshing taste, zero glycemic index, zero calories and zero carbs. It is 25 - 30 times sweeter than Sugar, and far more healthy.
Stevia has no calories, and it is 200 times sweeter than Sugar in the same concentration. Other studies suggest Stevia might have extra health benefits.
The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several Stevia species called "Candyleaf" are native to New Mexico, Arizona and Texas. It is part of the Sunflower family and its leaves are naturally sweet. In fact, the indigenous people used to chew them for their sweet taste and use them to naturally sweeten beverages.
The plant Stevia Rebaudiana has been used for more than 1,500 years by the Guaraní peoples of South America, who called it Ka'a he'ê ("Sweet Herb"). The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a "Sweet Treat".
Stevia's taste has a slower onset and longer duration than that of Sugar, and some of its extracts may have a bitter or Licorice - like aftertaste at high concentrations.
Chemical structure:
Extraction metod: Rebaudioside A has the least bitterness of all the steviol glycosides in the Stevia Rebaudiana plant.
Stevia is a South American herb used as a natural sweetener for centuries. The leaves of the Stevia Rebaudiana plant have a refreshing taste, zero glycemic index, zero calories and zero carbs. It is 25 - 30 times sweeter than Sugar, and far more healthy.
Stevia has no calories, and it is 200 times sweeter than Sugar in the same concentration. Other studies suggest Stevia might have extra health benefits.
The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several Stevia species called "Candyleaf" are native to New Mexico, Arizona and Texas. It is part of the Sunflower family and its leaves are naturally sweet. In fact, the indigenous people used to chew them for their sweet taste and use them to naturally sweeten beverages.
The plant Stevia Rebaudiana has been used for more than 1,500 years by the Guaraní peoples of South America, who called it Ka'a he'ê ("Sweet Herb"). The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a "Sweet Treat".
Stevia's taste has a slower onset and longer duration than that of Sugar, and some of its extracts may have a bitter or Licorice - like aftertaste at high concentrations.
Chemical structure:
Extraction metod: Rebaudioside A has the least bitterness of all the steviol glycosides in the Stevia Rebaudiana plant.
To produce rebaudioside A commercially, Stevia plants are dried and subjected to a water extraction process. This crude extract contains about 50% rebaudioside A. The various glycosides are separated and purified via crystallization techniques, typically using ethanol or methanol as solvent.
The active compounds of Stevia are steviol glycosides, which have up to 150 times the sweetness of Sugar are heat - stable, pH - stable, and not fermentable.
The active compounds of Stevia are steviol glycosides, which have up to 150 times the sweetness of Sugar are heat - stable, pH - stable, and not fermentable.
Submitted by OperaDreamhouse (June 4, 2015)
Jar ☸ Tools ☸ Base / General
Jars are very convenient capacity to store oil. The Jar fits very well to produce oil infusers. Very well that Jar has dark brown or dark blue glass color. Oils keeps better in a glass container. Plastic storage container designed to store oil for the short time.
Submitted by OperaDreamhouse (June 4, 2015)
Poppy Seed Oil (Papaver Somniferum) ☸ Base oils ☸ Base / General
While growing Poppies islegal, it is illegal to process what is grown into the drug form.
Poppyseed oil (also Poppy Seed oil, Poppy oil) is an edible oil from Poppy seeds (Seeds of Papaver Somniferum, the Opium Poppy). The oil has culinary and pharmaceutical uses, as well as long established uses in the making of paints, varnishes, and soaps.
Seventy to 100 different varieties of the Poppy exist. The Opium Poppy is a small annual, but other Poppy species may be annual, biennial, or perennial. The bright showy flowers of the genus Papaver range in color from white to deep reds and purples. The seeds of the plants vary in color from light cream to blue - black and are numerous and minutely pitted. Sap from the seed pods may be white, orange, or red.
Poppy Seed oil is a clear, light yellow oil with a pleasant smell.
The earliest accounts of the use of poppy preparations date to the ancient Sumerians in Mesopotamia, where the plant was used medicinally and was known as Hul Gil (the Plant of Joy).
Poppy Seed oil is a drying oil. In oil painting, it is a popular oil for binding pigment, thinning paint, and varnishing finished paintings. Poppy seed oil has been used for painting for at least 1500 years - one of the oldest known oil paintings, found in caves of Afghanistan and dated to AD 650, was likely drawn using Poppy seed oil.
An early 20th century industry manual states that while the Opium Poppy was grown extensively in Eurasia, most of the world production of Poppy seed oil occurred in France and Germany, from Poppy seeds imported from other countries.
From 1900 to 1911, France and Germany together produced on the order of 60,000,000 kilograms per year. At that time, poppyseed oil was used primarily to dress salads and frequently was adulterated with Sesame oil and Hazelnut oil to improve the taste of oil from stored (rancid) seeds.
Chenical strucutre:
Poppy seed oil is a carrier oil, having little or no odor and a pleasant taste. The primary aroma compound responsible for its flavor is 2 - pentylfuran, also present are the volatilecompounds 1 - pentanol, 1 -hexanal, 1 - hexanol, and caproic acid.
Poppy seeds yield 45 - 50% oil. Like Poppy seeds, Poppy Seed oil is highly palatable, high in Vitamin E.
Poppy Seed oil from one source has been reported to contain 30,9 mg gamma-tocopherol per 100 g. It also contains alphaand gamma tocotrienols, but not others. Compared to other vegetable oils, Poppy Seed oil has a moderate amount of phytosterols: higher than Soybean oil and Peanut oil, lower than Safflower oil, Sesame oil, Wheat Germ oil, Corn oil, and Rice Bran oil.
Sterols in Poppy Seed oil consist almost entirely of campesterol, stigmasterol, sitosterol and delta 5 - avenasterol.
Poppy seed oil is high in linoleic acid. Other triglycerides present in notable quantities are oleic acid and palmitic acid.
Poppyseed oil (also Poppy Seed oil, Poppy oil) is an edible oil from Poppy seeds (Seeds of Papaver Somniferum, the Opium Poppy). The oil has culinary and pharmaceutical uses, as well as long established uses in the making of paints, varnishes, and soaps.
Seventy to 100 different varieties of the Poppy exist. The Opium Poppy is a small annual, but other Poppy species may be annual, biennial, or perennial. The bright showy flowers of the genus Papaver range in color from white to deep reds and purples. The seeds of the plants vary in color from light cream to blue - black and are numerous and minutely pitted. Sap from the seed pods may be white, orange, or red.
Poppy Seed oil is a clear, light yellow oil with a pleasant smell.
The earliest accounts of the use of poppy preparations date to the ancient Sumerians in Mesopotamia, where the plant was used medicinally and was known as Hul Gil (the Plant of Joy).
Poppy Seed oil is a drying oil. In oil painting, it is a popular oil for binding pigment, thinning paint, and varnishing finished paintings. Poppy seed oil has been used for painting for at least 1500 years - one of the oldest known oil paintings, found in caves of Afghanistan and dated to AD 650, was likely drawn using Poppy seed oil.
An early 20th century industry manual states that while the Opium Poppy was grown extensively in Eurasia, most of the world production of Poppy seed oil occurred in France and Germany, from Poppy seeds imported from other countries.
From 1900 to 1911, France and Germany together produced on the order of 60,000,000 kilograms per year. At that time, poppyseed oil was used primarily to dress salads and frequently was adulterated with Sesame oil and Hazelnut oil to improve the taste of oil from stored (rancid) seeds.
Chenical strucutre:
Poppy seed oil is a carrier oil, having little or no odor and a pleasant taste. The primary aroma compound responsible for its flavor is 2 - pentylfuran, also present are the volatilecompounds 1 - pentanol, 1 -hexanal, 1 - hexanol, and caproic acid.
Poppy seeds yield 45 - 50% oil. Like Poppy seeds, Poppy Seed oil is highly palatable, high in Vitamin E.
Poppy Seed oil from one source has been reported to contain 30,9 mg gamma-tocopherol per 100 g. It also contains alphaand gamma tocotrienols, but not others. Compared to other vegetable oils, Poppy Seed oil has a moderate amount of phytosterols: higher than Soybean oil and Peanut oil, lower than Safflower oil, Sesame oil, Wheat Germ oil, Corn oil, and Rice Bran oil.
Sterols in Poppy Seed oil consist almost entirely of campesterol, stigmasterol, sitosterol and delta 5 - avenasterol.
Poppy seed oil is high in linoleic acid. Other triglycerides present in notable quantities are oleic acid and palmitic acid.
Submitted by OperaDreamhouse (June 2, 2015)
Pistachio Oil (Pistacia Vera) ☸ Base oils ☸ Base / General
The earliest records of Pistachio in English are around roughly year 1400, with the spellings “Pistace” and “Pistacia”.
The word Pistachio comes from medieval Italian Pistacchio, which is from classical Latin Pistacium, which is from ancient Greek Pistákion and Pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested in Persian as Pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia.
The Pistachio a member of the Cashew family, is a small tree originating from Central Asia and the Middle East. Pistachio trees can be found in regions of Iran, Syria, Lebanon, Turkey, Greece, Xinjiang (China), Tunisia, Kyrgyzstan, Tajikistan, Turkmenistan, India, Egypt, Italy (Sicily), Uzbekistan, Afghanistan (especially in the provinces of Samangan and Badghis), and the United States(California).
It is indigenous to the eastern Mediterranean (Cyprus and Turkey to Israel and Syria), Central Asia (Turkmenistan, Uzbekistan, Afghanistan, Tajikistan, and Kyrgyzstan) and Xinjiang.
Pistachio is a desert plant, and is highly tolerant of saline soil. Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between -10 °C in winter and 48 °C in summer. They need a sunny position and well - drained soil.
The bush grows up to 10 m tall. It has deciduous pinnate leaves 10 - 20 centimeters long. The plants are dioecious, with separatemaleand female trees. The fruit is a drupe, containing an elongated seed, which is the edible portion.
The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow / red, and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop.
Each Pistachio tree averages around 50 kilograms of seeds, or around 50,000, every two years.
It takes 5 - 8 years until the trees come to fruition and only after 15 years, crops are abundant. Crop rotation is very two years which means that the crop is altemately larger and smaller.
Pistachio oil is a pressed oil, extracted from the fruit of Pistacia Vera, the Pistachio nut. Compared to other Nut oils, Pistachio oil has a particularly strong flavor. Like other Nut oils, it tastes similar to the nut from which it is extracted.
Pliny the Elder writes in his Natural History that Pistachio seeds were a common food as early as 6750 BC. asserts that Pistacia, “well known among us” was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria.
The Pistachio is one of three seeds mentioned in the Bible.
Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq. The Hanging Gardens of Babylon were said to have contained Pistachio trees during the reign of King Merodach - Baladan about 700 BC.
Chemical structure:
Pistachio oil is high in Vitamin E, containing 19mg/100g. It contains 12,7% saturated fats, 53,8% monounsaturated fats, 32,7% linoleic acid, and 0,8% omega - 3 fatty acid.
Pistachio kernel oil has a very well balanced ratio of omega - 9 and omega - 6 (essential fatty acids) and is more stable than Walnut oil.
The nuts are packed with many importantB - complex groups of Vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B - 6, and folates.
They are the storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
100 g nuts provide 144% of daily - recommended levels of copper. Copper is an essential trace mineral that is required in neuro - transmission, metabolism, as well as red blood cell (RBC) prodution.
The word Pistachio comes from medieval Italian Pistacchio, which is from classical Latin Pistacium, which is from ancient Greek Pistákion and Pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested in Persian as Pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia.
The Pistachio a member of the Cashew family, is a small tree originating from Central Asia and the Middle East. Pistachio trees can be found in regions of Iran, Syria, Lebanon, Turkey, Greece, Xinjiang (China), Tunisia, Kyrgyzstan, Tajikistan, Turkmenistan, India, Egypt, Italy (Sicily), Uzbekistan, Afghanistan (especially in the provinces of Samangan and Badghis), and the United States(California).
It is indigenous to the eastern Mediterranean (Cyprus and Turkey to Israel and Syria), Central Asia (Turkmenistan, Uzbekistan, Afghanistan, Tajikistan, and Kyrgyzstan) and Xinjiang.
Pistachio is a desert plant, and is highly tolerant of saline soil. Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between -10 °C in winter and 48 °C in summer. They need a sunny position and well - drained soil.
The bush grows up to 10 m tall. It has deciduous pinnate leaves 10 - 20 centimeters long. The plants are dioecious, with separatemaleand female trees. The fruit is a drupe, containing an elongated seed, which is the edible portion.
The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow / red, and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop.
Each Pistachio tree averages around 50 kilograms of seeds, or around 50,000, every two years.
It takes 5 - 8 years until the trees come to fruition and only after 15 years, crops are abundant. Crop rotation is very two years which means that the crop is altemately larger and smaller.
Pistachio oil is a pressed oil, extracted from the fruit of Pistacia Vera, the Pistachio nut. Compared to other Nut oils, Pistachio oil has a particularly strong flavor. Like other Nut oils, it tastes similar to the nut from which it is extracted.
Pliny the Elder writes in his Natural History that Pistachio seeds were a common food as early as 6750 BC. asserts that Pistacia, “well known among us” was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria.
The Pistachio is one of three seeds mentioned in the Bible.
Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq. The Hanging Gardens of Babylon were said to have contained Pistachio trees during the reign of King Merodach - Baladan about 700 BC.
Chemical structure:
Pistachio oil is high in Vitamin E, containing 19mg/100g. It contains 12,7% saturated fats, 53,8% monounsaturated fats, 32,7% linoleic acid, and 0,8% omega - 3 fatty acid.
Pistachio kernel oil has a very well balanced ratio of omega - 9 and omega - 6 (essential fatty acids) and is more stable than Walnut oil.
The nuts are packed with many importantB - complex groups of Vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B - 6, and folates.
They are the storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
100 g nuts provide 144% of daily - recommended levels of copper. Copper is an essential trace mineral that is required in neuro - transmission, metabolism, as well as red blood cell (RBC) prodution.
Submitted by OperaDreamhouse (June 2, 2015)
Milk Thistle Oil (Silybum Marianum) ☸ Base oils ☸ Base / General
Silybum Marianum has other common names include Cardus Marianus, Milk Thistle, Blessed Milk Thistle, Marian Thistle, Mary Thistle, Saint Mary's Thistle, Mediterranean Milk Thistle, Variegated Thistle and Scotch Thistle. This species is an annual or biennial plant of the Asteraceae family.
This fairly typical Thistle has red to purple flowers and shiny pale green leaves with white veins. Originally a native of Southern Europe through to Asia, it is now found throughout the world.
Possibly native near the coast of southeast England, it has been widely introduced outside its natural range, for example into North America, Iran, Australia and New Zealand where it is considered an invasive weed.
Milk Thistle (Silybum Marianum) is a thorny plant presenting decorative leaves with a white pattern of veins and purple flower heads. The plant originates from mountains of the Mediterranean region, where it forms scrub on a rocky base.
It grows 30 to 200 cm tall, having an overall conical shape with an approx.The flower heads are 4 to 12 cm long and wide, of red - purple colour. They flower from June to August in the North or December to February in the Southern Hemisphere ( Summer through Autumn ). The achenes are black, with a simple long white pappus, surrounded by a yellow basal ring.
The seeds of Milk Thistle are one of the most important herbal liver medicines. The sylimarin contained in them is an effective life - saving agent even in cases of poisoning with a lethal dose of death cap mushroom.
Milk Thistles are currently cultivated in large numbers in many countries of the world - for use by the pharmaceutical industry - including: Austria, Poland, Germany, Hungary, China, and Argentina. The plant is typically harvested 2 to 3 weeks after flowering - via a two - step process: cutting and threshing.
Milk Thistle gets its name from the milky sap that comes out of the leaves when they are broken. The leaves also have unique white markings that, according to legend, were the Virgin Mary’s milk.
Don’t confuse Milk Thistle with Blessed Thistle (Cnicus Benedictus).
Chemical structure:
Traditional Milk Thistle extract is made from the seeds, which contain approximately 46% silymarin. The extract consists of about 65 - 80% silymarin (a flavonolignancomplex) and 20 - 35% fatty acids, includinglinoleic acid.
Silymarin is a complex mixture of polyphenolic molecules, including seven closely related flavonolignans (silybin A, silybin B, isosilybin A, isosilybin B, silychristin, isosilychristin, silydianin) and oneflavonoid (taxifolin). Silibinin, a semipurified fraction of silymarin, is primarily a mixture of 2 diastereoisomers, silybin A and silybin B, in a roughly 1: 1 ratio.
This fairly typical Thistle has red to purple flowers and shiny pale green leaves with white veins. Originally a native of Southern Europe through to Asia, it is now found throughout the world.
Possibly native near the coast of southeast England, it has been widely introduced outside its natural range, for example into North America, Iran, Australia and New Zealand where it is considered an invasive weed.
Milk Thistle (Silybum Marianum) is a thorny plant presenting decorative leaves with a white pattern of veins and purple flower heads. The plant originates from mountains of the Mediterranean region, where it forms scrub on a rocky base.
It grows 30 to 200 cm tall, having an overall conical shape with an approx.The flower heads are 4 to 12 cm long and wide, of red - purple colour. They flower from June to August in the North or December to February in the Southern Hemisphere ( Summer through Autumn ). The achenes are black, with a simple long white pappus, surrounded by a yellow basal ring.
The seeds of Milk Thistle are one of the most important herbal liver medicines. The sylimarin contained in them is an effective life - saving agent even in cases of poisoning with a lethal dose of death cap mushroom.
Milk Thistles are currently cultivated in large numbers in many countries of the world - for use by the pharmaceutical industry - including: Austria, Poland, Germany, Hungary, China, and Argentina. The plant is typically harvested 2 to 3 weeks after flowering - via a two - step process: cutting and threshing.
Milk Thistle gets its name from the milky sap that comes out of the leaves when they are broken. The leaves also have unique white markings that, according to legend, were the Virgin Mary’s milk.
Don’t confuse Milk Thistle with Blessed Thistle (Cnicus Benedictus).
Chemical structure:
Traditional Milk Thistle extract is made from the seeds, which contain approximately 46% silymarin. The extract consists of about 65 - 80% silymarin (a flavonolignancomplex) and 20 - 35% fatty acids, includinglinoleic acid.
Silymarin is a complex mixture of polyphenolic molecules, including seven closely related flavonolignans (silybin A, silybin B, isosilybin A, isosilybin B, silychristin, isosilychristin, silydianin) and oneflavonoid (taxifolin). Silibinin, a semipurified fraction of silymarin, is primarily a mixture of 2 diastereoisomers, silybin A and silybin B, in a roughly 1: 1 ratio.
Submitted by OperaDreamhouse (June 2, 2015)
Pumpkin Seed Oil (Cucurbita Pepo L.) ☸ Base oils ☸ Base / General
Cucurbita Pepo is a cultivated plant of the genus Cucurbita. It yields varieties of winter squash and Pumpkin, but the most widespread varieties belong to Cucurbita Pepo, called Summer Squash.
Cucurbita Pepo is one of the oldest, if not the oldest domesticated species. The oldest known locations are in southern Mexico in Oaxaca 8,000 - 10,000 years ago and Ocampo, Tamaulipas, Mexico about 7,000 years ago. Its ancient territory extended north into Texas and up the Greater Mississippi River Valley into Illinois and east to Florida, and possibly even to Maine. It is known to have appeared in Missouri at least 4,000 years ago. Some varieties grow in arid regions and some in moist regions.
Due to their varied genetic background, members of Cucurbita Pepo vary widely in appearance, primarily in regards to their fruits. The plants are typically 1,0 - 2,5 feet high, 2 - 3 feet wide, and have yellow flowers. Within Cucurbita Pepo, the Pumpkins, Scallops, and possibly Crooknecks are ancient and were domesticated separately. The domesticated species have larger fruits and larger yet fewer seeds. Parthenocarpy is known to occur in certain cultivars of Cucurbita pepo.
Pumpkin Seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste.
Pumpkin Seed oil is extracted from Pumpkin Seeds that have been coarsely ground and toasted at temperatures of about 60 °C. Only by this procedure, its typical flavour is developed.
Pumpkin Seed oils obtained by cold extraction are comparably tasteless. In the last years, production of Pumpkin Seed oil has much increased, since Austria’s EU membership has opened new markets.
Today the oil is an important export commodity of Austria and Slovenia. It is made by pressing roasted, hulled Pumpkin Seeds (Pepitas), from a local variety of pumpkin, the "Styrian oil Pumpkin". It has been produced and used in Styria's southern parts at least since the 18th century.
Styrian Pumpkin Seed oil is a dark greenish - black liquid, reddish on reflection and has an intense, nutty odour and flavour. It is often termed the "Styrian Black Gold" in reference to its dark colour similar to petroleum.
The viscous oil is light to very dark green to dark red in colour depending on the thickness of the observed sample. The oil appears green in thin layer and red in thick layer. Such optical phenomenon is called dichromatism.
Pumpkin oil is one of the substances with strongest dichromatism.
Chemical structure:
Pumpkin Seeds are rich sources offatty acids. The four dominant fatty acidsare palmitic, stearic, oleic, and linoleic acid.
HPLC analysis of the powerful pigments found in Pumpkin Seed oil reveal a number of carotenoids - the main components being beta catotene and lutein. In addition other carotenoids present include - violaxanthin, luteoxanthin, auroxanthin, flavoxanthin, chrysanthemaxanthin, alpha-cryptoxanthin, beta-cryptoxanthin and alpha-carotene.
Pumpkin Seeds contain 30 - 50% oil composed mainly offatty acids including palmitic, stearic, oleic and linoleic acids (these four fatty acids make up 98% of the total amount of fatty acids)
Tocopherols including beta-, gamma- and delta-tocopherol and carotenoids including lutein and beta - carotene.
Pumpkin Seed oil contains lipids:
Fatty acids, total saturated - 19,9%
Fatty acids, total monounsaturated - 32,4%
Oleic acid - 32,2%
Fatty acids, total polyunsaturated - 47,7%
Linoleic acid - 47,3%g
Linolenic acid - 0,46%
Phytosterols (in free and bound forms) approximately - 2g/100g
Cholesterol - 0g/100g.
Pumpkin Seed oil used locally in Eritrea was found to be rich in oil (approximately 35%), protein (38%), alpha - tocoferols (3mg/100 g) and carbohydrate content (approximately 37%).
The four dominant fatty acids found were: palmitic (13,3%), stearic (8,0%), oleic (29,0%) and linoleic (47,0%).
Variation in nutrient content exists between different cultivars and varieties of Pumpkin.
The flavour of Pumpkin Seeds and Pumpkin Seed oil develops in a toasting procedure, which is applied to the seeds immediately before extracting the oil. In this process, a multitude of volatile, flavourful compounds forms via the Maillard reaction. There is little scientific research in that field, but it seems that the most important flavour contributions come from pyrazines, 2,6 - dimethylpyrazine.
Cucurbita Pepo is one of the oldest, if not the oldest domesticated species. The oldest known locations are in southern Mexico in Oaxaca 8,000 - 10,000 years ago and Ocampo, Tamaulipas, Mexico about 7,000 years ago. Its ancient territory extended north into Texas and up the Greater Mississippi River Valley into Illinois and east to Florida, and possibly even to Maine. It is known to have appeared in Missouri at least 4,000 years ago. Some varieties grow in arid regions and some in moist regions.
Due to their varied genetic background, members of Cucurbita Pepo vary widely in appearance, primarily in regards to their fruits. The plants are typically 1,0 - 2,5 feet high, 2 - 3 feet wide, and have yellow flowers. Within Cucurbita Pepo, the Pumpkins, Scallops, and possibly Crooknecks are ancient and were domesticated separately. The domesticated species have larger fruits and larger yet fewer seeds. Parthenocarpy is known to occur in certain cultivars of Cucurbita pepo.
Pumpkin Seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste.
Pumpkin Seed oil is extracted from Pumpkin Seeds that have been coarsely ground and toasted at temperatures of about 60 °C. Only by this procedure, its typical flavour is developed.
Pumpkin Seed oils obtained by cold extraction are comparably tasteless. In the last years, production of Pumpkin Seed oil has much increased, since Austria’s EU membership has opened new markets.
Today the oil is an important export commodity of Austria and Slovenia. It is made by pressing roasted, hulled Pumpkin Seeds (Pepitas), from a local variety of pumpkin, the "Styrian oil Pumpkin". It has been produced and used in Styria's southern parts at least since the 18th century.
Styrian Pumpkin Seed oil is a dark greenish - black liquid, reddish on reflection and has an intense, nutty odour and flavour. It is often termed the "Styrian Black Gold" in reference to its dark colour similar to petroleum.
The viscous oil is light to very dark green to dark red in colour depending on the thickness of the observed sample. The oil appears green in thin layer and red in thick layer. Such optical phenomenon is called dichromatism.
Pumpkin oil is one of the substances with strongest dichromatism.
Chemical structure:
Pumpkin Seeds are rich sources offatty acids. The four dominant fatty acidsare palmitic, stearic, oleic, and linoleic acid.
HPLC analysis of the powerful pigments found in Pumpkin Seed oil reveal a number of carotenoids - the main components being beta catotene and lutein. In addition other carotenoids present include - violaxanthin, luteoxanthin, auroxanthin, flavoxanthin, chrysanthemaxanthin, alpha-cryptoxanthin, beta-cryptoxanthin and alpha-carotene.
Pumpkin Seeds contain 30 - 50% oil composed mainly offatty acids including palmitic, stearic, oleic and linoleic acids (these four fatty acids make up 98% of the total amount of fatty acids)
Tocopherols including beta-, gamma- and delta-tocopherol and carotenoids including lutein and beta - carotene.
Pumpkin Seed oil contains lipids:
Fatty acids, total saturated - 19,9%
Fatty acids, total monounsaturated - 32,4%
Oleic acid - 32,2%
Fatty acids, total polyunsaturated - 47,7%
Linoleic acid - 47,3%g
Linolenic acid - 0,46%
Phytosterols (in free and bound forms) approximately - 2g/100g
Cholesterol - 0g/100g.
Pumpkin Seed oil used locally in Eritrea was found to be rich in oil (approximately 35%), protein (38%), alpha - tocoferols (3mg/100 g) and carbohydrate content (approximately 37%).
The four dominant fatty acids found were: palmitic (13,3%), stearic (8,0%), oleic (29,0%) and linoleic (47,0%).
Variation in nutrient content exists between different cultivars and varieties of Pumpkin.
The flavour of Pumpkin Seeds and Pumpkin Seed oil develops in a toasting procedure, which is applied to the seeds immediately before extracting the oil. In this process, a multitude of volatile, flavourful compounds forms via the Maillard reaction. There is little scientific research in that field, but it seems that the most important flavour contributions come from pyrazines, 2,6 - dimethylpyrazine.
Submitted by OperaDreamhouse (June 1, 2015)
Rice Bran Oil ☸ Base oils ☸ Base / General
Rice Bran oil is popular as a “Healthy oil” in Japan, Asia, and particularly India. Be careful not to confuse Rice Bran with other forms of Bran such as Oat and Wheat Bran.
Rice Bran oil is the oil extracted from the hard outer brown layer of Rice after chaff ( Rice husk). It is notable for its high smoke point of 232 °C and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
The Bran fraction, which includes the Germ or embryo in most commercial milling operations, represents only about 8% of paddy weight but contains about three - fourths of the total oil. Containing about 15 - 20% oil (the same general range of Soybeans), rice bran is commercially feasible for oilextraction.
It has a very appealing nut - like flavor and once extracted is very stable with good fry - life. But perhaps its most notable feature is its high level of components with nutraceutical value such as gamma - oryzanol and tocotrienols.
Rice Bran oil is made from the most nutritious part of rice, the Bran and Germ. The most growing Rice Bran oil is made in Thailand. Thai Rice which has been grown sustainably for thousands of years.
Chemical structure:
Rice Bran oil is truly "The World's Healthiest" edible oil, containing Vitamins, antioxidants, nutrients and trans fat free.
Rice Bran oil has a composition similar to that of Peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids.
Fatty acid composition:
Myristic acid - 6%
Palmitic acid - 5%
Stearic acid - 2,9%
Oleic acid (an omega - 9 fatty acid) - 38,4%
Linoleic acid (LA, an omega - 6 fatty acid) - 34,4%
α-Linolenic acid (ALA, an omega - 3 fatty acid) - 2,2%
One major problem with this oil is its ratio of omega - 6 to omega - 3. Rice Bran oil contains high amounts of omega - 6 fatty acids (linoleic acid) and virtually no omega - 3 (linolenic acid). This fact alone is enough to strike this oil out of diet permanently unless you are supplementing with omega - 3.
The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega - 6: omega - 3).
Rice Bran oil may also have the potential to be genetically modified in the future, so it's important to ensure only organic sources of this oil are used. Rice Bran itself is also potentially high in arsenic so this is another level of concern which requires more research.
Rice Bran oil is the oil extracted from the hard outer brown layer of Rice after chaff ( Rice husk). It is notable for its high smoke point of 232 °C and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
The Bran fraction, which includes the Germ or embryo in most commercial milling operations, represents only about 8% of paddy weight but contains about three - fourths of the total oil. Containing about 15 - 20% oil (the same general range of Soybeans), rice bran is commercially feasible for oilextraction.
It has a very appealing nut - like flavor and once extracted is very stable with good fry - life. But perhaps its most notable feature is its high level of components with nutraceutical value such as gamma - oryzanol and tocotrienols.
Rice Bran oil is made from the most nutritious part of rice, the Bran and Germ. The most growing Rice Bran oil is made in Thailand. Thai Rice which has been grown sustainably for thousands of years.
Chemical structure:
Rice Bran oil is truly "The World's Healthiest" edible oil, containing Vitamins, antioxidants, nutrients and trans fat free.
Rice Bran oil has a composition similar to that of Peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids.
Fatty acid composition:
Myristic acid - 6%
Palmitic acid - 5%
Stearic acid - 2,9%
Oleic acid (an omega - 9 fatty acid) - 38,4%
Linoleic acid (LA, an omega - 6 fatty acid) - 34,4%
α-Linolenic acid (ALA, an omega - 3 fatty acid) - 2,2%
One major problem with this oil is its ratio of omega - 6 to omega - 3. Rice Bran oil contains high amounts of omega - 6 fatty acids (linoleic acid) and virtually no omega - 3 (linolenic acid). This fact alone is enough to strike this oil out of diet permanently unless you are supplementing with omega - 3.
The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega - 6: omega - 3).
Rice Bran oil may also have the potential to be genetically modified in the future, so it's important to ensure only organic sources of this oil are used. Rice Bran itself is also potentially high in arsenic so this is another level of concern which requires more research.
Submitted by OperaDreamhouse (June 1, 2015)
Ravensara Essential Oil (Ravensara Aromatica) ☸ Essential oils ☸ Base / General
Botanical Name: Ravensara aromatica
Common Method of Extraction: Steam distillation
Part Typically Used: Leaves
Color: Pale yellow
Consistency: Thin
Perfumery Note: Medium
Strength of Initial Aroma: Clean and fresh scent, slightly spicy, camphory, woody herbaceous.
Ravintsara and Ravensara are both obtained from trees belonging in the Lauraceae family. The Lauraceae family includes Camphor (Cinnamomum Camphora "Monum"), Cinnamon (Cinnamomum Zeylanicum), bay Laurel (Laurus Nobilis), Rosewood (Aniba Rosaeodora), Ho Wood (Cinnamomum Camphora), May Chang (Litsea Cubeba), Ravensara (Ravensara Aromatica), Ravintsara (Cinnamomum Camphora).
Ravensara (Ravensara Aromatica) and Ravintsara (Cinnamomum Camphora) are two essential oilsdistilled from 2 very different trees. For many years, oils from both trees have been distilled and traded on the market as Ravensara with a reference to the botanical names Ravensara Aromatica or Cinnamonum Camphora. It is only a few years ago that research into the chemical make up of these oils has finally given them their distinctive botanical identity.
Ravensara Aromatica is a member of the Lauraceae (laurel) family, and originates in Madagascar. The name Ravensara is a latinization of the Malagasy word Ravintsara. Other Malagasy names include Havozo, Hazomanitra and Tavolomanitra. The leaves and twigs of Ravensara Aromatica have a mildly camphorous aroma similar to Eucalyptus.
This tree itself is quite aromatic and releases a fragrant aroma.
The people of Madagascar refer to Ravensara essential oil as the oil that heals. The name of the tree in Malagasy means “Aromatic Leaf”, which may be the reason why different botanical species are sometimes offered under this name.
Ravensara Aromatica originates from Australia. Two oils are produced from the tree, one from the leaves - Ravensara Aromatica - and one from the bark - Ravensara Anisata. Both oils contain a very high level of methylchavicol (estragol) (70 to 90%) a suspected carcinogen.
Common Method of Extraction: Steam distillation
Part Typically Used: Leaves
Color: Pale yellow
Consistency: Thin
Perfumery Note: Medium
Strength of Initial Aroma: Clean and fresh scent, slightly spicy, camphory, woody herbaceous.
Ravintsara and Ravensara are both obtained from trees belonging in the Lauraceae family. The Lauraceae family includes Camphor (Cinnamomum Camphora "Monum"), Cinnamon (Cinnamomum Zeylanicum), bay Laurel (Laurus Nobilis), Rosewood (Aniba Rosaeodora), Ho Wood (Cinnamomum Camphora), May Chang (Litsea Cubeba), Ravensara (Ravensara Aromatica), Ravintsara (Cinnamomum Camphora).
Ravensara (Ravensara Aromatica) and Ravintsara (Cinnamomum Camphora) are two essential oilsdistilled from 2 very different trees. For many years, oils from both trees have been distilled and traded on the market as Ravensara with a reference to the botanical names Ravensara Aromatica or Cinnamonum Camphora. It is only a few years ago that research into the chemical make up of these oils has finally given them their distinctive botanical identity.
Ravensara Aromatica is a member of the Lauraceae (laurel) family, and originates in Madagascar. The name Ravensara is a latinization of the Malagasy word Ravintsara. Other Malagasy names include Havozo, Hazomanitra and Tavolomanitra. The leaves and twigs of Ravensara Aromatica have a mildly camphorous aroma similar to Eucalyptus.
This tree itself is quite aromatic and releases a fragrant aroma.
The people of Madagascar refer to Ravensara essential oil as the oil that heals. The name of the tree in Malagasy means “Aromatic Leaf”, which may be the reason why different botanical species are sometimes offered under this name.
Ravensara Aromatica originates from Australia. Two oils are produced from the tree, one from the leaves - Ravensara Aromatica - and one from the bark - Ravensara Anisata. Both oils contain a very high level of methylchavicol (estragol) (70 to 90%) a suspected carcinogen.
Submitted by OperaDreamhouse (June 1, 2015)
Melissa Essential Oil (Melissa Officinalis) ☸ Essential oils ☸ Base / General
Botanical Name: Melissa officinalis
Common Method of Extraction: Steam distillation
Part Typically Used: Fresh flowering tops, leaves and stems
Color: Pale yellow
Consistency: Thin
Perfumery Note: Top / middle
Strength of Initial Aroma: Sweet, fresh and citrus-like smell.
Melissa officinalis, known as Lemon Balm, balm or Balm Mint, is a perennial herbaceous plant in the mint family Lamiaceae, native to south-central Europe, North Africa, the Mediterranean region, and Central Asia.
It grows to 70 - 150 cm tall. The leaves have a gentle lemon scent, related to mint. During summer, small white flowers full of nectar appear. The white flowers attract bees, hence the genus name Melissa (Greek for 'honey bee'). Its flavour comes from citronellal(24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).
In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. Lemon Balm grows vigorously and should not be planted where it will spread into other plantings.
In the 14th century it was included in tonic water made by the French Carmelite nuns and Paracelsus (1493 - 1541) called this herb "The Elixir of Life" while John Evelyn (1620 -1706) described it as "sovereign for the brain, strengthening the memory, and powerfully chasing away melancholy".
Besides Rose Otto, Melissa essential oil it is one of the most expensive therapeutic oils on the market today (pure therapeutic grade Lemon Balm oil or Melissa oil ranges in price from$150 to $225 for a 5 ml bottle).
Chemical structure:
The main chemical components aretrans-ocimene, cis - ocimene, 3 - octanone, methyl hepenone, cis-3 - hexenol, 3-octanol, 1 - octen - 3 - ol, copaene, citronellal, linalool, b - bourbonene, caryophyllene, a - humulene, neral, germacrene - D, geranial, geranyl acetate, d - cadinene, y - cadinene, nerol and geraniol.
Common Method of Extraction: Steam distillation
Part Typically Used: Fresh flowering tops, leaves and stems
Color: Pale yellow
Consistency: Thin
Perfumery Note: Top / middle
Strength of Initial Aroma: Sweet, fresh and citrus-like smell.
Melissa officinalis, known as Lemon Balm, balm or Balm Mint, is a perennial herbaceous plant in the mint family Lamiaceae, native to south-central Europe, North Africa, the Mediterranean region, and Central Asia.
It grows to 70 - 150 cm tall. The leaves have a gentle lemon scent, related to mint. During summer, small white flowers full of nectar appear. The white flowers attract bees, hence the genus name Melissa (Greek for 'honey bee'). Its flavour comes from citronellal(24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).
In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. Lemon Balm grows vigorously and should not be planted where it will spread into other plantings.
In the 14th century it was included in tonic water made by the French Carmelite nuns and Paracelsus (1493 - 1541) called this herb "The Elixir of Life" while John Evelyn (1620 -1706) described it as "sovereign for the brain, strengthening the memory, and powerfully chasing away melancholy".
Besides Rose Otto, Melissa essential oil it is one of the most expensive therapeutic oils on the market today (pure therapeutic grade Lemon Balm oil or Melissa oil ranges in price from$150 to $225 for a 5 ml bottle).
Chemical structure:
The main chemical components aretrans-ocimene, cis - ocimene, 3 - octanone, methyl hepenone, cis-3 - hexenol, 3-octanol, 1 - octen - 3 - ol, copaene, citronellal, linalool, b - bourbonene, caryophyllene, a - humulene, neral, germacrene - D, geranial, geranyl acetate, d - cadinene, y - cadinene, nerol and geraniol.
Submitted by OperaDreamhouse (June 1, 2015)
Rice Bran Oil ☸ Base oils ☸ Beauty / Cosmetics
Thisoil has long been used in Japan as a base for soap, skin moisturizer and protector. It is said to be an effective substitute for lanolin. Rice Bran oil is especially used for treating dry and mature skin.
The oil is purported to reverse the effect of aging by slowing the formation of facial wrinkles thanks to Rice Bran oil's rich concentration of Vitamin E and gamma-oryzanol.
In Japan, women who use rice bran oil on their skin are known as "Rice Bran Beauties".
The oil is purported to reverse the effect of aging by slowing the formation of facial wrinkles thanks to Rice Bran oil's rich concentration of Vitamin E and gamma-oryzanol.
In Japan, women who use rice bran oil on their skin are known as "Rice Bran Beauties".
Submitted by OperaDreamhouse (June 1, 2015)
Linden Blossom Essential Oil (Tilia Vulgaris) ☸ Essential oils ☸ Base / General
Botanical Name: Tilia vulgaris
Common Method of Extraction: Solvent Extracted
Part Typically Used: Flowers
Color: Yellow brown to yellow, deep coffee brown
Consistency: Medium
Perfumery Note: Middle
Strength of Initial Aroma: Sweet, deep and slightly spicy, rather long lasting, warm, floral, honey - like, with a slight citrus-like note.
This is an extremely thick, almost solid extract.
Lime Blossom or Linden Blossom is particularly popular in France. Its essential oil is actually an absolute, which means that the oil is extracted by adding a solvent.
Although Linden Blossom grows widely and is used as herb, the essential oil is hard to come by. It is cultivated limitedly and mostly in France.
The genus is generally called Lime or Linden in Britain and Linden, Lime, or Basswood in North America.
Latin Tilia is cognate to Greek Ptelea, "Elm Tree", Tiliai "Black Poplar", ultimately from a Proto - Indo - European word Ptel - ei̯ā with a meaning of "Broad" (feminine), perhaps "Broad - Leaved" or similar.
Linden is one of the most important trees in European, Eastern Asian and North American forests. It grows mostly in mixed forests with other deciduous and evergreen trees. In Europe there are a lot of places named after Linden tree.
The Linden tree is a medium sized tree with dark green heart - shaped leaves, with blue - green undersides. Tilia species are mostly large, deciduous trees, reaching typically 20 - 40 metres tall, with oblique-cordate leaves 6 - 20 centimetres across. As with elms, the exact number of species is uncertain, as many if not most of the species will hybridise readily, both in the wild and in cultivation.
Limes are hermaphroditic, having perfect flowers with both male and female parts, pollinated by insects.
The tree has fragrant yellow - white flowers, followed by round green fruits. The flowers are an aromatic, mucilaginous herb with diuretic, expectorant and calming properties.
No other tree features as prominently in popular poetry, songs and literature as the Linden. The Linden was also a highly symbolic and hallowed tree to the Germanic people in their native pre - Christian mythology.
Naturally, this motherly tree is also protective against witches, devils and other evil spirits.
Linden is a Mother of a Tree - everything about her is feminine, nurturing, loving and caring as only mothers can be. She spreads her branches protectively like and arboreal embrace.In Norse and Germanic mythology she is sacred to Freya or Frigga, Goddesses of Love and in the hearts and minds of the people she was perhaps the most beloved of all trees.
Linden trees were especially honoured in Slavic countries, but also in France and Germany, where just about every village had a central Linden tree that served as the social and cultural focal point of village life.
The outpouring of nectar from her flowers provides a feast for gazillions of bees and epitomizes her generous, providing nature. Bees, of course, are sacred to the Great Mother Goddess and the honey they produce is nectar for the Gods.
In Greek mythology Homer, Horace, Virgil, and Pliny mention the Linden tree and its virtues. As Ovid tells the old story of Baucis and Philemon, she was changed into a Linden and he into an Oak when the time came for them both to die.
According to a folklore, the Linden tree was blessed with all these virtues by Mary, mother of Jesus. One day Jesus was wandering the earth feeling tired and ill. He lay down to rest under a Linden tree and fell asleep. Protectively the Linden tree spread her branches over the sick man. Some time later Mary, who had followed him, came by and found her son under the tree. Alas, when he woke up he was cured and restored. Mary, grateful to the tree for having so lovingly cared for her son, blessed it with healing and protective virtues, of which it has given generously ever since.
Common Method of Extraction: Solvent Extracted
Part Typically Used: Flowers
Color: Yellow brown to yellow, deep coffee brown
Consistency: Medium
Perfumery Note: Middle
Strength of Initial Aroma: Sweet, deep and slightly spicy, rather long lasting, warm, floral, honey - like, with a slight citrus-like note.
This is an extremely thick, almost solid extract.
Lime Blossom or Linden Blossom is particularly popular in France. Its essential oil is actually an absolute, which means that the oil is extracted by adding a solvent.
Although Linden Blossom grows widely and is used as herb, the essential oil is hard to come by. It is cultivated limitedly and mostly in France.
The genus is generally called Lime or Linden in Britain and Linden, Lime, or Basswood in North America.
Latin Tilia is cognate to Greek Ptelea, "Elm Tree", Tiliai "Black Poplar", ultimately from a Proto - Indo - European word Ptel - ei̯ā with a meaning of "Broad" (feminine), perhaps "Broad - Leaved" or similar.
Linden is one of the most important trees in European, Eastern Asian and North American forests. It grows mostly in mixed forests with other deciduous and evergreen trees. In Europe there are a lot of places named after Linden tree.
The Linden tree is a medium sized tree with dark green heart - shaped leaves, with blue - green undersides. Tilia species are mostly large, deciduous trees, reaching typically 20 - 40 metres tall, with oblique-cordate leaves 6 - 20 centimetres across. As with elms, the exact number of species is uncertain, as many if not most of the species will hybridise readily, both in the wild and in cultivation.
Limes are hermaphroditic, having perfect flowers with both male and female parts, pollinated by insects.
The tree has fragrant yellow - white flowers, followed by round green fruits. The flowers are an aromatic, mucilaginous herb with diuretic, expectorant and calming properties.
No other tree features as prominently in popular poetry, songs and literature as the Linden. The Linden was also a highly symbolic and hallowed tree to the Germanic people in their native pre - Christian mythology.
Naturally, this motherly tree is also protective against witches, devils and other evil spirits.
Linden is a Mother of a Tree - everything about her is feminine, nurturing, loving and caring as only mothers can be. She spreads her branches protectively like and arboreal embrace.In Norse and Germanic mythology she is sacred to Freya or Frigga, Goddesses of Love and in the hearts and minds of the people she was perhaps the most beloved of all trees.
Linden trees were especially honoured in Slavic countries, but also in France and Germany, where just about every village had a central Linden tree that served as the social and cultural focal point of village life.
The outpouring of nectar from her flowers provides a feast for gazillions of bees and epitomizes her generous, providing nature. Bees, of course, are sacred to the Great Mother Goddess and the honey they produce is nectar for the Gods.
In Greek mythology Homer, Horace, Virgil, and Pliny mention the Linden tree and its virtues. As Ovid tells the old story of Baucis and Philemon, she was changed into a Linden and he into an Oak when the time came for them both to die.
According to a folklore, the Linden tree was blessed with all these virtues by Mary, mother of Jesus. One day Jesus was wandering the earth feeling tired and ill. He lay down to rest under a Linden tree and fell asleep. Protectively the Linden tree spread her branches over the sick man. Some time later Mary, who had followed him, came by and found her son under the tree. Alas, when he woke up he was cured and restored. Mary, grateful to the tree for having so lovingly cared for her son, blessed it with healing and protective virtues, of which it has given generously ever since.
Submitted by OperaDreamhouse (May 31, 2015)
Page 22 of 48