Distillation of Different Materials (Mustard, Ceder, Etc).




Introduction: Distillation of Different Materials (Mustard, Ceder, Etc).

Distillation through a big boiling flask to make aromas is very useful. I have made chili, mustard, cocoa, and coffee, Some aroma is good for repelling insects (Nightshade berries) while others can attract animals. (Be aware of this). NOTE: Some Aroma change with age and yeast, friendly fungi and bacteria to make aroma or even Perfume (low skill types). I recommend fractional distillation for a lot of the aromas I made from tea, mustard, etc.

Intro: Why I am doing this to make different types of Aroma.

Theory: Making different aroma with chemicals naturally and artificially.


Add to a hot plate prefer a magnetic one with a stir bar a ceramic bowl with vegetable Oil as a way of controlling heat. Very important with flammable liquids like ethanol or methanol too. It controls the heat and will prevent cracking or a risk of an EXPLOSION!

Sohlex extraction well here a short video on set up for spices, etc.

You may need to do more research on each different chemical from a natural source they differ from brand to brand, etc. Add around 40-50 g to 500 ml of a 1 L flask. Never allow the flask to go past halfway otherwise the flask could overboil and run into your cooling column flooding the column. Record and keep a very close eye every 10-15 minutes with an Oil bath with the material in water. If it is flammable never leave it alone.

Let the temp reach of the Oil bath 240-250 degrees C and insert carefully by clamping everything the distillation apparatus. The boiling flask should be halfway with the Oil and never try to force it (Cracks could form) from this.

Most Oil and aromas are at 1-2% of the actual mass of the powder (Mustard, black peppers, etc) however do more research since these chemicals may have a different solubility in water or high boiling point making it hard to distill.

Youtube video instructions on how to set up distillation.

I am not using a heating mantel but the concept is the same.

Here I am getting it from Red Nile Cinnamon.

Here a method of steam distillation but I for cedar just add the cedar into the 500 ml flask and collect the Oil.

Last words of thought: Now that you know a lot about distillation you can get started. Always follow the safety very carefully an explosion (it happened to me) with plexiglass shield can cause serious injury or death. You can extract Artifical and real flavors from spices and artificial cool aid powder drink mix, etc. Both properties of distillation are very very useful. Although I show one project without an Oil bath (it is strongly recommended) for Pepsi cola extractions, etc and Banna and Strawberry extractions too (to prevent burned sugar smell!). Ceder Oil should be also done even with water in an Oil bath. At the time I did have one to use but eventually got one. Be careful since without it high heat 250 degrees C on the glass could cause an explosion. Yes, the artificial fruit punch and fermented yogurt would have given unique aromas in a controlled Oil bath too.

Salting out with excess salt and Hexane and for many Oils as long as the oil has a boiling point more than hexane you can carefully boil off the hexane and purify the Oil. Done in a water or Oil bath.

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