| FEMA | 3013 |
| CAS | 8016-68-0 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | medicinal fresh, medicinal, spicy, sage, thyme, cumin, |
| Flavor | medicinal savory, |
| Material Notes | Various species of Satureia are steam distilled to yield essential oils known as Savory Oils. In France, the Satureia. Hortense is cultivated, while the Satureia Montana grows wild. The latter is also found extensively wild growing in Yugoslavia, Turkey and to a lesser degree in Hungary, Austria, Germany, Bulgaria, the U.S.S.R. and Italy. In Spain and particularly in Morocco, the Satureia Montana is quite common and it is the only savory used for distillation there. The plant is a small labiate and the essential oil is obtained by steam distillation of the entire overground plant with its flowering stalks. The plant has been used as a culinary herb since Antiquity in the Mediterranean countries. tsca definition 2008: extractives and their physically modified derivatives. satureja hortensis, labiatae. |