CASTOR OIL

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.