• Botanical Name: Nardostachys grandiflora DC.
• Family: Valerianaceae
• Flowering and fruiting: July-August.
• Parts Used: Rootstocks.
• Distribution: The plant grows throughout Nepal at an altitude between 3200- 5000m. Himalaya (Uttar Pradesh to Bhutan), W. China.
• Method of Extraction: Steam Distillation

Description:

An erect perennial herb, ca 10-30cm high, Rootstock long, stout, woody, Radical leaves elongate spathulate, cauline leaves sessile, few, oblong or sub-ate, Flowers rosy, pale pink or blue, in dense cymes.

Specification of Jatamansi (Spikenard)
1. Organoleptic Properties
Appearance	Fluid to slightly viscous liquid,
Color	Greenish blue or deep blue.
Aroma	Sweet-woody and spicy-animal odor; suggestive of patchouli and valenrian
2. Physico-chemical Properties
Specific gravity	0.9300 to 0.9587 at 250C.
Optical rotation
Refractive index	1.5055 to 1.5458 at 250C.
Acid number	1.5 to 8
Ester number	6 to 45
Ester number after acetylation	40 to 65
Solubility	Soluble in 0.4 to 1.5 vol. of 90% alcohol.
3. Chemical constituent:
Valeranone (jatamansone), spirojatamol, patchouli alcohol, norseychelanone, ά - and β - patchoulene, jatamol A and B, jatamansic acid, terpenic coumarins-oroseol, jatamansin.
4. Uses
In perfumery and in flovors as a modifier for valerian, hop, ginger etc Aromatherapy: Sedative, Antihypertensive. In perfumery such as oriental bases, heavy florals, fougeres, woody bases,  etc; in flavors as a modifier for valerian, hop, ginger, calamus, cardamom, etc.