Three common methods to recognize original Vetiver root is

1. ‘Smell and Taste’ to feel the Essential oil Quality of Our Vetiver: Pure Vetiver smells a little wet, earthy, musky, misty, and little sandalwood. Our Vetiver tastes garlicky and oily. These are the quality promises of our roots. Vetiver contains 12 constituents of essential oils. It is very important to keep all the oil goodness inside when drying the herb. We follow a standard principle to dry Vetiver for maximum essential oil quality and quantity. The essential oil yield of our Vetiver varies from 0.21 to 0.46% in the fresh roots and 0.2 to 0.43 when dried. It is a global standard of first quality Vetiver extraction.

2. ‘Water Test’ to Know the Content of Antioxidants in Our Vetiver: Crush some Vetiver roots and put them in a glass of water. If it is submerged in the water instantly, it will be good quality Khus root. Rich antioxidants in Vetiver will act very quickly with liquids. The antioxidant content in our Vetiver may vary from 0.14 to 0.23 millimoles/100 gms in a broad range. Our Vetiver contains saponins, cardiac glycosides, tannins, alkaloids, and steroids with powerful flavonoids. It is very competitive against Eastern European Valerian root.

3. ‘Physical Standards’ of Our Vetiver: Our Vetiver root structure is not in a bulb form, but deep long with thick branches. Our Vetiver is grown in well-drained loamy soils of the Kerala coastal zone. It is diagnosed with less heavy-metal contamination. Unique harvesting and drying give our Vetiver more orange-brown tinge color and thickness.