Pungent, warm, and sweaty spice — instantly recognisable as cumin seed with a green, almost animalic undertone. Diffuses aggressively with a slightly fatty, aldehydic edge, mellowing into a dry, dusty spice character.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 139.
Cumin Oil is a pale yellow to brownish yellow liquid; it occasionally displays a greenish tint.
An essential oil which is partly water-soluble.
Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow.
The flavor of cumin oil is spicy-herbaceous, faintly pungent and fatty-green, not pleasant in high concentrations.
Cumin Oil is used in perfumes in trace amounts to introduce green-spicy and green-woody top-notes, particularly in the woody-floral perfume types, Oriental bases, mimosa, cassie, violet, etc.
In flavors, the oil may replace the fruits (except in curry powder), and it is generally used for seasonings, pickles, meat sauces, etc.
Distillation is performed in India, in Europe and in the U.S.A. The fruits are crushed immediately prior to the steam distillation.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| CUMINALDEHYDE | 122-03-2 | 21% |
| P-ISOPROPYLBENZYL ALCOHOL | 536-60-7 | 0.2% |