Mangalam Enterprise

Cinnamon is a tropical evergreen tree, with strong branches and a thick scabrous bark with green-orange speckled young shoots. It has shiny green, leathery leaves, small white flowers and oval, bluish-white berries. Cinnamon leaves have a spicy smell when bruised. Cinnamon leaf oil is extracted by the steam distillation of the leaves and twigs of cinnamon. The oil is a free-flowing liquid that is dark yellow to brownish yellow colour. It has a warm, spicy aroma. The main component of the oil is Eugenol. The oil is used in mouth washes, flavouring and personal care.

Ajowan is an annual herb in the family of Apiaceae. This spice is popular in Indian cooking. The essential oil of Ajowan is obtained by the steam distillation of dried seeds of Trachyspermum ammi L. The product comes in a liquid format and is pale yellow to brownish yellow in colour. It has the characteristic odour of cyminic, with a thymolic after note. The major components of Ajowan oil are Gama-terpinene P-Cymene and Thymol. The product is majorly used in flavour preparations.

Cardamom hails from the family of Zingiberaceae. It is often referred to as the ‘Queen of spices’. The essential oil of cardamom is obtained by the steam distillation of  Elletaria cardamomum (L) Maton. The product is a free-flowing liquid that is colourless to pale yellow in colour. It has a sweet, spicy, warming note, with a woody, balsamic base note. The major components of the product are 1,8-Cineol and Terpinyl acetate. Cardamom oil is mainly used in flavour and medicinal applications. Our Cardamom oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Cardamom hails from the family of Zingiberaceae. It is often referred to as the ‘Queen of spices’. The essential oil of cardamom is obtained by the steam distillation of  Elletaria cardamomum (L) Maton. The product is a free-flowing liquid that is colourless to pale yellow in colour. It has a sweet, spicy, warming note, with a woody, balsamic base note. The major components of the product are 1,8-Cineol and Terpinyl acetate. Cardamom oil is mainly used in flavour and medicinal applications. Our Cardamom oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Cassia is considered as the main spice in culinary applications. Cassia belongs to the family of Fabaceae. Cassia essential oil is obtained by the steam distillation of the bark of Cinnamomum cassia. Unlike the cinnamon bark, the bark of cinnamon cassia is thicker and darker; with flavours that are more pungent and less sweet. Cassia Oil is a dark brown, free-flowing liquid, with a strong, spicy, warm resinous odour. Cassia oil majorly contains cinnamic aldehyde, Eugenol and other terpenoids. The product is majorly used in beverages, pharmaceuticals and oral care.oil. Our Cassia oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Celery, a marshland plant variety, hails from the family of Apiaceae. Celery oil is obtained by steam distillation of crushed seed of Apium graveolens. The product is pale yellow to brownish yellow in colour, with a spicy-warm, sweet, long-lasting odour. Limonene and Sclinene are major components of Celery oil. The product is extensively used as a flavouring agent in food, alcoholic and soft drinks, fragrance and medicinal applications.

Cinnamon is a tropical evergreen tree, with strong branches and a thick scabrous bark with green-orange speckled young shoots. It has shiny green, leathery leaves, small white flowers and oval, bluish-white berries. Cinnamon leaves have a spicy smell when bruised. Cinnamon leaf oil is extracted by the steam distillation of the leaves and twigs of cinnamon. The oil is a free-flowing liquid that is dark yellow to brownish yellow colour. It has a warm, spicy aroma. The main component of the oil is Eugenol. The oil is used in mouth washes, flavouring and personal care. 

Basil is a culinary herb from the family of Lamiaceae (mints). Basil essential oil is obtained from the overground parts of Oscimum basilicum by steam distillation. It is pale yellow to brownish yellow in colour and has a naturally sweet, herbaceous and balsamic odour with a tinge of camphor. It is the main source for methyl chavicol. The major components of Basil oil are methyl chavicol, linalool and other terpenes. The product is majorly used in flavouring ingredients for confectionery, baked food, condimentary, sausages etc. The oil is also used to impart flavour to certain dental and oral products.

Cassia is considered as the main spice in culinary applications. Cassia belongs to the family of Fabaceae. Cassia essential oil is obtained by the steam distillation of the bark of Cinnamomum cassia. Unlike the cinnamon bark, the bark of cinnamon cassia is thicker and darker; with flavours that are more pungent and less sweet. Cassia Oil is a dark brown, free-flowing liquid, with a strong, spicy, warm resinous odour. Cassia oil majorly contains cinnamic aldehyde, Eugenol and other terpenoids. The product is majorly used in beverages, pharmaceuticals and oral care. Mane Kancor is a leading manufacturer of cassia essential oil. Our Cassia oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Ajowan is an annual herb in the family of Apiaceae. This spice is popular in Indian cooking. The essential oil of Ajowan is obtained by the steam distillation of dried seeds of Trachyspermum ammi L. The product comes in a liquid format and is pale yellow to brownish yellow in colour. It has the characteristic odour of cyminic, with a thymolic after note. The major components of Ajowan oil are Gama-terpinene P-Cymene and Thymol. The product is majorly used in flavour preparations.

An oil extracted from the resin produced by the Ferula Asafoetida plant, Asafoetida Oil has an incredibly pungent and bitter odor, more commonly used for fixation purposes rather than its actual aroma.

It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative

Black pepper belongs to the family of Piperaceae. Often referred to as the ‘King of spices’, it has been an incredibly popular spice since ancient times. The essential oil of black pepper is obtained by the steam distillation of dried berries/peppercorns of Piper nigrum. The oil is a colourless to pale/greenish yellow colour with warm, peppery, slightly-sweet and spicy notes. The oil is mainly composed of Pinenes, D-limonene, Caryophyllene etc. The product is mainly used in flavouring applications. Mane Kancor is a leading manufacturer of black pepper essential oil. Our Black pepper oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Black pepper belongs to the family of Piperaceae. Often referred to as the ‘King of spices’, it has been an incredibly popular spice since ancient times. The essential oil of black pepper is obtained by the steam distillation of dried berries/peppercorns of Piper nigrum. The oil is a colourless to pale/greenish yellow colour with warm, peppery, slightly-sweet and spicy notes. The oil is mainly composed of Pinenes, D-limonene, Caryophyllene etc. The product is mainly used in flavouring applications. Mane Kancor is a leading manufacturer of black pepper essential oil. Our Black pepper oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Carrot  is an annual or biennial herb that hails from the family of Apiaceae or Umbelliferae. Carrot seed oil is derived from the steam distillation of crushed, dried seeds of Daucus carota L. Carrot seed oil is yellow to reddish brown in colour with a warm, woody, earthy odour. The main component of the product is carotol. the product is mainly used in seasoning, cosmetics and fragrances.

Carrot  is an annual or biennial herb that hails from the family of Apiaceae or Umbelliferae. Carrot seed oil is derived from the steam distillation of crushed, dried seeds of Daucus carota L. Carrot seed oil is yellow to reddish brown in colour with a warm, woody, earthy odour. The main component of the product is carotol. the product is mainly used in seasoning, cosmetics and fragrances.

Cedar trees have played a central role in aromatics right from ancient times. The origins of cedarwood can be traced to the Himalayan valleys. It belongs to the family of Pinaceae. The essential oil of cedarwood is obtained by the steam distillation of the wood Cedrus deodara. It is free-flowing liquid with a pale yellow to brownish yellow colour. It has an appealing aroma that is dry, woody, warm and balsamic, with a slightly crude/camphoraceous top note. The product also displays a slightly sweet, woody aroma. The product is mainly composed of alpha and beta himachalene. The oil is an excellent fixative and diluent that is used with other essential oils in soaps, cosmetics, perfumes, polishers and leather goods. The product is also widely employed in aromatherapy. Our Cedarwood oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Cedar trees have played a central role in aromatics right from ancient times. The origins of cedarwood can be traced to the Himalayan valleys. It belongs to the family of Pinaceae. The essential oil of cedarwood is obtained by the steam distillation of the wood Cedrus deodara. It is free-flowing liquid with a pale yellow to brownish yellow colour. It has an appealing aroma that is dry, woody, warm and balsamic, with a slightly crude/camphoraceous top note. The product also displays a slightly sweet, woody aroma. The product is mainly composed of alpha and beta himachalene. The oil is an excellent fixative and diluent that is used with other essential oils in soaps, cosmetics, perfumes, polishers and leather goods. The product is also widely employed in aromatherapy.Our Cedarwood oil is compliant with global food safety standards and exported to more than 75 countries worldwide.

Clove is an evergreen tree, which produces a flower bud that has numerous medicinal properties. Clove belongs to the family of Myrtaceae. It is often referred to as clove bud. Cloves are used in several Indian and Chinese dishes. Essential oil of clove bud is obtained by the steam distillation of dried flower buds of Eugenia caryophyllata. The oil is a free-flowing, pale yellow to brownish yellow liquid, with a characteristic sweet, woody, spicy, medicinal, fresh balsamic note. The main components of the product are Eugenol, Eugenyl acetate and Caryophyllene. The oil is used in oral care and flavouring. 

Clove is an evergreen tree, which produces flower buds with numerous medicinal properties. Clove hails from the family of Myrtaceae. It is often referred to as clove bud. Clove leaf essential oil is obtained by the steam distillation of leaves of Eugenia caryophyllata. The oil is a free-flowing liquid that is colourless to pale yellow in colour. It has a characteristic spicy, powdery, herbal odour. Caryophyllene and Eugenol are its major components. The product is mostly used in oral care and flavouring applications.

Ginger is a flowering plant in the family Zingiberaceae; its root is widely used as a spice and it has been used in folk medicine for thousands of years. Due to its digestive properties, ginger is an integral part of Asian cuisines. Ginger root and ginger essential oil are gaining popularity for their flavouring capabilities. Ginger oil is obtained by the steam distillation of rhizomes of Zingiber officinale rosc. The oil is pale yellow to dark brownish yellow in colour. It has a citrus, spicy, ginger, terpenic, woody note. When used in aromatherapy, it is also known to bring on feelings of courageousness and self-assurance, which is why it is known as ‘the oil of empowerment’. Zingiberene is the major component in Ginger oil. The oil is also used in flavouring applications, especially in soft drinks. 

An oil extracted from the resin produced by the Ferula Asafoetida plant, Asafoetida Oil has an incredibly pungent and bitter odor, more commonly used for fixation purposes rather than its actual aroma.

It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative

Garlic is a bulbous plant and belongs to Onion genus Allium. Garlic is widely used around the world  as a seasoning or condiment and for medicinal purposes because of its pungent, spicy flavour.  Garlic essential oil is obtained by the steam distillation of bulbs of Allium sativum. The oil is a pale yellow to brownish yellow liquid with a characteristic alliaceous odour. The oil consists mainly of allyl sulphides. The product is mainly used in flavour applications. 

An oil extracted from the resin produced by the Ferula Asafoetida plant, Asafoetida Oil has an incredibly pungent and bitter odor, more commonly used for fixation purposes rather than its actual aroma.

It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative

An oil extracted from the resin produced by the Ferula Asafoetida plant, Asafoetida Oil has an incredibly pungent and bitter odor, more commonly used for fixation purposes rather than its actual aroma.

It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative

Basil is a culinary herb from the family of Lamiaceae (mints). Basil essential oil is obtained from the overground parts of Oscimum basilicum by steam distillation. It is pale yellow to brownish yellow in colour and has a naturally sweet, herbaceous and balsamic odour with a tinge of camphor. It is the main source for methyl chavicol. The major components of Basil oil are methyl chavicol, linalool and other terpenes. The product is majorly used in flavouring ingredients for confectionery, baked food, condimentary, sausages etc. The oil is also used to impart flavour to certain dental and oral products.

Citronella is a grass that mainly grows in some Asian countries and some islands of the South Pacific. It belongs to the family of Poaceae. The product gets its name from its rich, crisp, lemony aroma. The essential oil of citronella is obtained by the steam distillation of the grass of Cymbopogon nardus rendle. Citronella oil has a pale yellow to thick yellow colour, with a crisp, lemony aroma. Major components of the oil are geraniol, citronellol etc. The product is used in insect repellant formulations, perfumery, aromatherapy etc. 

The coriander essential oil is extracted through the complex method of steam distillation. What is coriander oil used for?Coriander Oil has analgesic and antispasmodic properties, which means that it can be used for reducing swelling in stiff joints and sore muscles, stopping and preventing muscle spasms, easing menstrual cramps, soothing toothaches and headaches, and managing arthritis pain.

• Color : This oil is light yellow in color

Ginger is a flowering plant in the family Zingiberaceae; its root is widely used as a spice and it has been used in folk medicine for thousands of years. Due to its digestive properties, ginger is an integral part of Asian cuisines. Ginger root and ginger essential oil are gaining popularity for their flavouring capabilities. Ginger oil is obtained by the steam distillation of rhizomes of Zingiber officinale rosc. The oil is pale yellow to dark brownish yellow in colour. It has a citrus, spicy, ginger, terpenic, woody note. When used in aromatherapy, it is also known to bring on feelings of courageousness and self-assurance, which is why it is known as ‘the oil of empowerment’. Zingiberene is the major component in Ginger oil. The oil is also used in flavouring applications, especially in soft drinks.