Kadipatta Oil

Botanical Name: Murraya koenigii
Family: Rutaceae

Product Description

A small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. Leaves aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. Flowers, which can self-pollinate to produce small shiny-black berries containing a single, large viable seed.

Flowering and fruiting: July-August

Parts used: Leaves

Distribution: The plant occurs throughout Nepal in tropical to sub-tropical areas.

Method of Extraction: Steam Distillation

Specification of Kadipatta Oil
1. Organoleptic Properties
Appearance Fluid liquid
Color Yellowish
Aroma Strong aromatic, fresh Strong aromatic,
2. Physico-chemical Properties
Specific gravity 0.84 to 0.86 11 at 26.5°C
Optical rotation -3.06  to + 1.25 at 25°C
Refractive index 1.4852 to 1.4864 at 25°C
Acid number 1.77 to 2.31
Ester number 2.44 to 7.06
Solubility Soluble in 1.5 to 3.5 vol. of 70% alcohol.
3.Chemical constituent α-,and β-pinene, β-caryophyllene, β-phellandrene, β-, and γ-elemene
4. Uses:
widely as a main flavoring ingredient in chutney powders and pickles. Leaves are considered to be a good cure against dysentery and bites of poisonous animals, while the roots of these plants can be used as a pain-killer
Medicinal & Aromatherapy use:
anti-microbiological activity of the curry leaf volatile oil demonstrated  that it could inhibit completely the mycelia growth of soil phytopathogens