Chamomile
A bright, crisp, sweet, fruity, herbaceous fresh scent with bitter top note and tea-like facet.
The Essential oil brings tea leaves nuances together with a subtle scent of the well known beverage called "chamomile" in English or "infusion" in French.
Obtained by distillation of the biomass with water, or steam.
The essential oil is physically separated from the aqueous phase by decantation.
Extracted part: dried flowers.
100-200 Kg of flowers app. to produce 1 Kg of Essential oil.
Standard yield: 0.2-1%.
This ingredient is both convenient for perfumery and flavor applications.
Roman chamomile is native to Europe, North Africa, and some parts of Asia. It was named by a 19th century botanist who found some growing by the Roman Colesium.
France
dsm-firmenich sources its Roman Chamomile from the department of Anjou in France. This particular species is also known as “Anjou chamomile” due to its long tradition of cultivation in the region. The chamomile flower is the emblem of the state capital, Angers.
From July to August, independent farmers mechanically harvest the chamomile during the daytime hours. The fresh-cut plants are steam-distilled by the producers themselves with no prior processing. The fields are sown again with the new chamomile crop in the fall.