Patchouli oil
Patchouli oil suppliers and sourcing guide
Patchouli oil is the essential oil steam-distilled from the dried, partly fermented leaves of Pogostemon cablin, a bushy herb in the mint family grown mainly in Indonesia, with smaller supply from India and China. The leaves are dried and aged before distillation, and the oil itself darkens and mellows with age. It has an earthy, woody odor dominated by patchoulol and is a major base note in perfumery, soaps and cosmetics, and is used at low levels in flavors.
- Also known as
- Pogostemon cablin oil · Patchouly oil · Pogostemon cablin leaf oil
- Facts checked
- November 2026
Forms and grades of patchouli oil
Suppliers sell different products under the same name. Specify the one you need.
Dark (standard) patchouli
Oil distilled in iron stills, darker in color, the most common trade grade.
Light or rectified patchouli
Redistilled or iron-free oil, paler in color for products where color matters.
Aged patchouli
Oil stored to mellow its odor, sold at a premium.
Organic
Certified organic oil, mostly from Indonesia.
Patchoulol-rich fractions
Fractions concentrated in patchoulol for fragrance use.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- GC-MS profile
- Gas chromatography with mass spectrometry, reporting key constituents such as patchoulol, alpha-bulnesene, alpha-guaiene and seychellene against the supplier's or ISO ranges; the main identity and adulteration check.
- Patchoulol content
- Patchoulol percentage by GC, often the main price and grade factor.
- Physical constants
- Specific gravity, refractive index and optical rotation at 20 °C against the specification.
- Iron content and color
- Color and iron content, which differ between dark and rectified grades.
- Adulteration screen
- Checks for added gurjun balsam, cedarwood oil or vegetable oil.
Storage, lots and expiry
Storage and shelf life
Store in full, tightly closed amber glass, aluminum or lined steel containers in a cool, dark place, ideally with a nitrogen headspace once opened; heat, light and air oxidize the oil and change its odor. Shelf life is set by the supplier's specification, and a GC-MS and odor retest is the usual way to confirm older stock.
Lots and expiry dates
Patchoulol content and color vary with origin, leaf drying and still type, so record these for each lot along with the GC-MS profile. Patchouli mellows rather than fades with careful aging, but still log lot age and keep a retained sample.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.510 lists patchouly (Pogostemon cablin and P. heyneanus) among natural flavoring substances that may be safely used in food.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists patchouly oil (Pogostemon spp.) with the technical effect flavoring agent or adjuvant, citing 21 CFR 172.510.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's aromatherapy essential oils monograph lists patchouli essential oil from the leaf of Pogostemon cablin.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Patchouli oil suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking patchouli oil suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell patchouli oil? Request a listingFrequently asked questions
What forms of patchouli oil can brands buy?
Common forms include dark (standard) patchouli, light or rectified patchouli, aged patchouli, organic and patchoulol-rich fractions. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for patchouli oil include?
Expect gC-MS profile, patchoulol content, physical constants, iron content and color and adulteration screen, each with its method, specification and result for that lot.
How should patchouli oil be stored?
Store in full, tightly closed amber glass, aluminum or lined steel containers in a cool, dark place, ideally with a nitrogen headspace once opened; heat, light and air oxidize the oil and change its odor. Shelf life is set by the supplier's specification, and a GC-MS and odor retest is the usual way to confirm older stock.
What is the regulatory status of patchouli oil?
21 CFR 172.510 lists patchouly (Pogostemon cablin and P. heyneanus) among natural flavoring substances that may be safely used in food. FDA's Substances Added to Food inventory lists patchouly oil (Pogostemon spp.) with the technical effect flavoring agent or adjuvant, citing 21 CFR 172.510. Health Canada's aromatherapy essential oils monograph lists patchouli essential oil from the leaf of Pogostemon cablin.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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