MEDICINAL AND AROMATIC CROPS (2+1)

Importance and chemical composition

Patchouli (Pogostemon patchouli Pellet) (syn. P. cablin Benth.) (2n=34) belonging to the family Lamiaceae. It is often confused with Pogostemon heyneanus Benth which is indigenous to India and is grown in gardens, but has no commercial importance. More than hundred years ago, India used to export fabrics heavily perfumed with dry patchouli leaves, a technique which was later adopted by the French manufacturers to create a typical oriental aroma for their homespun shawls.

Patchouli oil is extensively used as a flavouring ingredient in major food products, including alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatin, meat and meat products. It is one of the most important essential oils of the perfumery industry because the oil blends well with other essential oils like vetiver, sandalwood, geranium, lavender, cedar wood derivatives and clove oil. There is no synthetic chemical to replace the oil of patchouli, which further enhances its value and unique position in the perfumery market, and there is great demand for it in soaps, scents, body lotions, pre-shave and after-shave lotions, detergents, tobacco and incense manufacturing factories. The oil also gives one of the finest attars when blended with sandalwood oil. The oil of patchouli is used as an ingredient in insect repellent preparations and is said to have antibacterial properties as well.