Products

De Monchy aniseed oil china star is an evergreen tree native to vietnam and south east china, the illicium verum has a slender white trunk and can grow up to 12 meters tall. The oil is produced by steam distillation of the fresh or partially dried fruits. In china, aniseed is used for its therapeutic actions and during harsh winters the availability of the seeds usable for oil distillation is greatly reduced.

De Monchy benzaldehyde is an aldehyde with the molecular formula c7h6o, it is found in nature and has an almond-like odor.

It is a synthetic oil, food grade and of a stable quality. It is a good alternative to the Chinese garlic oil which, although supposed to be natural, can be easily adulterated.

The cinnamon bark oil that is traded nearly all originates from Sri Lanka. The bark peeling season is dependent on the right level of rains and moisture in the wood bark. The level of cinnamon aldehyde, which is the dominant price factor for the oil, varies according to size, maturity, and dryness of the bark distilled.

The cinnamon oil from China is known as "cassia oil" which is a slightly different variety from the Indian or Sri-lankan types, which are traded as "cinnamon oils". The leaves and branches are distilled across all origins but whilst the bark is used in Sri Lanka, it is rarely used in China.

Dill is an annual plant (or biennial) with umbels of yellow flowers and feathery leaves. Dill seed oil is mainly distilled in Europe but dill weed (herb) oil is more often produced in the USA. The carvone content is lower in the seed oil.

De Monchy alpha-pinene is an bicyclic monoterpene with the molecular formula c10h16, it is found in nature and has a fresh, camphor, woody, sweet pine-like odor.

De Monchy cinnamic aldehyde is an aldehyde with the molecular formula c9h8o, it is found in nature and has a warm, spicy, cinnamon-like odor.

De Monchy methyl cinnamate is an ester with the molecular formula c10h10o2, it is found in nature and has a sweet, balsam, cherry, cinnamon-like odor.

De Monchy alpha-phellandrene is a cyclic monoterpene with the molecular formula c10h16, it is found in nature and has a citrus, herbal, woody, peppery-like odor.

De Monchy nutmeg oil is two main origin oils are traded; sri lanka and indonesia. Sri lankan nutmeg oil is lower in volume and is typically used for fragrance applications. Indonesian nutmeg oil is used mainly for flavor applications.

De Monchy beta-pinene is an bicyclic monoterpene with the molecular formula c10h16, it is found in nature and has a woody, hay, green, pine-like odor.

De Monchy anethole is an alcohol with the molecular formula c10h12o, it is found in nature and has a sweet, aniseed-like odor.

De Monchy hexanoic acid is a carboxylic acid with the molecular formula c4h12o2, it is found in nature and has a sour, fatty, sweaty, cheese-like odor.

Growing on vines, pepper berries turn from green to red and black as they mature. The oil from India is extracted by steam distillation of the dried and crushed peppercorns but is also a by-product of the oleoresin manufacture. The market price is influenced by the crop sizes in Vietnam, Brazil, and Indonesia.

Clove leaf oil is the main source for eugenol. The two principal origins are Madgascar and Indonesia. Clove is cultivated for the buds destined for the spice market and the willingness of farmers to distill leaves is partly determined by how financially rewarding the preceding buds campaign was. The length of the wet season in Indonesia is also an important factor in the volume of production of oil.

The oil from the leaf is more delicate, more expensive and less often requested than the seed oil. The leaf oil contains a higher decanal level.

In its powdered form, or as fresh roots, an oleoresin or an essential oil, ginger is a spice widely used in the cuisine of many countries. In addition to its culinary uses, ginger is also renowned as an aid for disgestion and as an aphrodisiac. Cultivated in tropical regions around the world, the essential oil, which is distilled from the ground root, exhibits marked organoleptic differences between the African, Indian and Chinese origins.