Essential oils are volatile and liquid aroma compounds from natural sources, usually plants. Essential oils are not oils in a strict sense, but often share with oils a poor solubility in water. Essential oils often have an odor and are therefore used in food flavoring and perfumery. Essential oils are usually prepared by fragrance extraction techniques such as distillation (including steam distillation), cold pressing, or extraction (maceration). Essential oils are distinguished from aroma oils (essential oils and aroma compounds in an oily solvent), infusions in a vegetable oil, absolutes, and concretes. Typically, essential oils are highly complex mixtures of often hundreds of individual aroma compounds.
Agar oil, distilled from Agarwood (Aquilaria malaccensis). Highly prized for its fragrance.
Ajwain oil, distilled from the leaves of Bishop’s weed (Carum copticum). Oil contains 35-65% thymol.
Angelica root oil, distilled from the Angelica archangelica.
Anise oil, from the Pimpinella anisum, rich odor of licorice, used medicinally.
Asafoetida, used medicinally and to flavor food.
Balsam oil, from the Myroxylon pereirae.
Basil oil is used in making perfumes, as well as in aromatherapy
Bay is used in perfumery; Aromatherapeutic for sprains, colds, flu, insomnia, rheumatism.
Bergamot oil, used in aromatherapy and in perfumes.
Black Pepper essential oil is distilled from the berries of Piper nigrum. The warm,soothing effect makes it ideal for treating muscle aches, pains and strains.
Buchu oil, made from the buchu shrub. Considered toxic and no longer widely used. Formerly used medicinally.
Birch is aromatheapeutic for gout, Rheumatism, Eczema, Ulcers.
Camphor is used for cold, cough, fever, rheumatism, arthritis
Cannabis flower essential oil, used as a flavoring in foods, primarily candy and beverages. Also used as a scent in perfumes, cosmetics, soaps, and candles.
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