Marjoram is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
CAS number 84082-58-6
Botanical Name Origanum majorana
Plant Part Leaves, dried
Origin of raw material Egypt
Origin of product Egypt
Extraction method Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic.
Application Traditional use
Marjoram is used as a traditional herbal medicine to relieve mild gastrointestinal complaints such as flatulence and to treat irritated skin around the nose. The spice is also commonly used for headaches, dizziness, spasmodic coughs and colds.
In food
The marjoram extract can be used as a spice extract in many different foods, in particular the extract goes well with sausage or meat products. Due to its antioxidant effect, the extract can also extend the shelf life of fats and oil.
In cosmetics
The marjoram extract can be used as a fragrance in cosmetic products and perfumes because of its spicy scent. It also has a calming and refreshing effect.
Shelf Life 5 years