Frankincense Essential Oil
Aromatic sensations to your meals
Frankincense Essential Oil (Boswellia carterii) is extracted by steam distilling the resin.
MARNYS® Frankincense Essential Oil is 100% pure and chemotyped, that is, it has got a defined composition and is 100% of natural origin. Frankincense oil has been obtained by steam distillation and has not been denatured or mixed with other oils, what ensures the properties of the essential oil.
MARNYS® Frankincense Essential Oil contains the chemotypes: α-pinene, limonene, ρ-cymene. Its colour and appearance ranges from pale yellow to yellow, and it's got balsamic, woody and fruity (lemon) taste, properties that favour food taste.
MARNYS® Frankincense Essential Oil is a food-grade oil and is used to modify the scent of citric blends.
- HOW TO USE
- ADDITIONAL INFORMATION
HOW TO USE
Always dilute 1-2 drops in 250g of food (juice, tea, salad, etc.). Maximum once a day.
Frankincense Essential Oil (Boswellia carterii resin oil).
Do not exceed the recommended daily dosage. Store in a cool, dry place, away from light. Keep out of the reach of children.
· Food supplements should not be used as a substitiute for a balanced nutrition.
· It is recommended to keep a varied and balanced diet and healthy lifestyle.
· Do not exceed the recommended daily dose.
· Keep away from children.
· Do not store at a temperatures above 30ºC.
TO KNOW MORE
Boswellia carterii (commonly known as Frankincense) is an up to 8m high evergreen tree belonging to the family Burseraceae. It’s native to the Arabian Peninsula (Oman, Yemen) and to northeast Africa (Somalia). From this tree frankincense is extracted, a resinous and dry sap. The resin of Boswellia carterii is classified after this process depending on taste, colour, shape and size. The fresh resin obtained from the tree is hot, with a pleasant and slightly bitter taste.
Boswellia carterii has been the “Frankincense“ of the ancient Egyptians, Greeks and Romans who used it as a valuable all-in-one aromatic product. In addition, it’s one of the most valued plants in traditional Indian herbology, Ayurveda, due to its properties for digestive and hepatic processes.