Castor Oil, Botanical Name: Ricinus communis
Obtained by cold pressing followed by filtration to remove ricin (toxic compound naturally present in the seed)
Pressed Organs: Seeds
Organoleptic Properties: Appearance: very viscous oily liquid Color: colorless to very slightly yellow Odor: not very noticeable Touch: very greasy and viscous
Storage conditions: Stable vegetable oil. Store in a dry place away from heat and light.