Basil oil, linalool-type (European type; Mediterranean type) is produced mainly in the Mediterranean area (France, Egypt). It is light yellow to amber-colored oil with typical fresh, spicy odor. d2020 0.895–0.920; n20D 1.4750–1.4950; α20D ?2°to ?14°; content by GC: linalool 45–62%; methyl chavicol trace to 30%; eugenol 2–15%. It is used for food flavoring and in perfumery. For additional constituents of these two basil oil types.