Murraya EO

Latin name :

Murraya koenigii ; Bergera koenigii ; kaloupilé

Botanical profile :

Murraya, or ''Curry Leaf '', is a perennial leaf vegetable belonging to the Rutaceae family and the murraya genus

Geographic origin :

Native to India, murraya is still widely cultivated in the south of the country (mainly in the Tamil Nadu region). This plant is also found in Asia, Australia and in the Pacific Islands.

Chemotypes :

As all citrus fruits, the Murraya koenigii tree belongs to the Rutaceae family. There are 5 species in this botanical genus but the Murraya koenigii is the only one to be exploited in perfumery.

Extraction process :

The extraction of essential oil from Kaloupilé is not the priority for producers. This plant is mainly cultivated for its aromatic leaves which are very popular in Indian cuisine. They can be harvested 15 months after planting the tree (although producers generally wait 3 years before harvesting because it induces better quality). After the second year, harvest can take place every 3-4 months. and can continue until the tree is about 20 years old. There is a hydro-distillation of the fresh leaves - Yield of about 2.5%. There is also a Murraya absolute.

Major Components :

LEAVES :
Beta-Caryophyllene (25%)
Cadinene (20%)
Cadinol (20%)
Sabinene (10%)
Isosafrole (≈5%)
Lauric Acid (≈3%)
Palmitic Acid (≈3%)