Cumin CO2 extract

Roasted cumin, sweat, warm skin, earthy spice. Very strong; diluted it gives a warm, sensual, slightly animalic skin effect.

Cumin oil is IFRA-restricted (2020) because of phototoxicity; cuminaldehyde is also IFRA-restricted (2020). The CO2 extract has similar composition and should be assessed under the same standards.

In leave-on products exposed to sunlight, dosage must follow IFRA limits. Store dark, sealed and cool.

Cuminum cyminum is an annual umbellifer grown in hot, dry regions. India is the largest producer and consumer; Turkey, Iran, Syria and Egypt are other sources. In Vietnamese cumin is often called thì là Ai Cập, distinct from dill (thì là, Anethum graveolens).

Cumin odour comes mainly from cuminaldehyde and p-menthadienals. At low concentration these evoke skin and sweat, which is why cumin is used in perfume as a botanical animalic note.

CO2 extraction uses compressed carbon dioxide as the solvent. Under subcritical conditions CO2 takes mainly the volatile fraction, giving a product called a select extract. Under supercritical conditions it also takes lipids and non-volatiles, giving a total extract. On depressurisation the CO2 evaporates completely and leaves no solvent residue.

The CO2 extract keeps a roasted-seed note and heavier compounds than the oil. The total extract also carries seed fatty oil. Both are very strong.

In perfumery cumin is used in tiny amounts in florals, chypres and orientals for a warm-skin effect. It pairs with jasmine, rose, musks and woods. Overdosing brings out a sweaty note.

Cumin CO2 is usually a yellow-brown liquid with a very strong odour. It should be evaluated well diluted. It is also used in food flavours. In soap dosage is low.