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Carrot Seed Oil

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Inci:Daucus carota sativa Seed Oil

A warm, soft, slightly earthy, dry and woody aroma.

PRODUCT DESCRIPTION

A clear, yellow to orange mobile liquid obtained by steam distillation of the dried seeds of the wild carrot plant.

According to the Cosmetic Ingredient Database (CosIng), the functions of Carrot Seed Essential Oil are:Emollient, Masking, Skin Conditioning.

HOW TO USE IT

Skin Care
Tones mature and dry skin.
 
Especially good in creams, lotions, gels and serums in facial products as it works to help prevent wrinkles.
 
As a natural diuretic, it works well in detox body wraps.

Regenerative to damaged skin as it encourages new cell growth.
 
Softens and smoothes the skin and promotes elasticity on aging skin.
 
Has a natural SPF (Sun Protection Factor) of 38 to 40 so is good to use in daily moisturising creams and lotions.
 
This is not enough though to ensure adequate sun protection alone.
 
Heals scars, softens calloused skin and diminishes liver spots.
 
Hair Care
Very beneficial in shampoos for psoriasis type rashes of the scalp.
 
Other
Antiseptic and diuretic so will be valuable to have in cellulite and detox body wraps and spa treatment gels.

CAUTIONS / CONTRAINDICATIONS

Do not use in pregnancy. Do not use in excess.

RECIPES / BLENDS

Combined with Celery Seed Oil it is superb for arthritic type conditions.
 
Use with Shea Butter to regenerate damaged and scarred skin.
 
Add to Calendula Oil to use in foot creams.
 
Blend with Frankincense and Neroli in night creams.

TRADITIONAL USE

Traditional Aromatherapy Uses
By qualified aromatherapists to balance the digestive system. It is a smooth muscle relaxant so is ideal for stress related gut problems.
 
It has a beneficial effect on the liver and clears liver congestion.
 
It will also assist with gout, rheumatism and oedema.
 
Can also be used as a decongestant.
 
Used as a vermifuge to eliminate parasites.
Calms the symptoms of eczema and psoriasis.
 
Historical Information
The Ancient Romans and Greeks all used carrot seed oil for medicinal reasons.
 
It wasn’t until 17th Century that Dutch growers evolved the edible root part to become a staple food crop.
 
Originally purple, it was developed into the orange colour we now knowin tribute to the Dutch Royal Family - The House of Orange.