VIETNAMESE ESSENTIAL OILS

Products

Cassia Essential Oil

  • Species: Cinnamonum Cassia
    Part use: Leaves, branches

    Extraction method: Steam

    • – Appearance: Red – brown clear mobile liquid
    • – Odour: Warm, sweet, spicy
    • – Density 20℃: 1,045 – 1,105 g/ml
    • – Refractive Index at 20℃: 1.600 – 1.615
    • – Optical rotation at 20℃: -3° đến +6°.

    Main component: 78 – 85% Cinnamic Aldehyde

Cinnamic Aldehyde

Cajeput Essential Oil

  • Botanical name: Melaleuca leucadendron
    Origin: Vietnam
    Part harvested: Leaves, branch
    Harvest period: January – June
    Method for obtaining: Steam distillation
    Appearance: Clear, Mobile liquid
    Colour: Colorless to pale yellow
    Constituents: Cineole 1,8 (55-70%), alpha-terpineol, Limonene, linalol
     
    Cajeput is an aromatic tree of the genus Melaleuca, along with the tea tree and niaouli. This native appellation refers to the whiteness of the tree’s leathery bark, which peels off in large slabs. The dense foliage is the source of the essential oil with therapeutic properties well-known to aromatherapists. The leafy branches are machete-cut during the dry season from November to March and distilled fresh. Harvesting can be done throughout the year, but this period ensures the best essential-oil yields. Cajeput has a fragrance that is herbaceous and cineolic, with fresh, aromatic facets. The tree’s leaves also has medicinal properties to make dressings and inhalations widely used in pharmaceutical industry.

Tamanu oil

  • Botanical name: Calophyllum Inophyllum
    Origin: Vietnam
    Part harvested: Tamanu nut kernels
    Harvest period: April – October
    Method for obtaining: Cold pressed
    Appearance: Clear dark green mobile liquid
    Colour: Dark green
     
    The tamanu tree is indigenous to tropical Southeast Asia. It is found in Vietnam, Thailand, Myanmar, Malaysia, South India, Sri Lanka, and the Melanesian and Polynesian islands. It grows up to three meters tall, sporting cracked, black bark and elliptical, shiny leaves. The tamanu tree blooms twice annually with fragrant, white flowers, which later yield clusters of yellow-skinned spherical fruit. The fruit’s pulp tastes similar to an apple, within which a large nut is embedded. The nut contains an odorless pale kernel, called punnai in some Pacific areas. This kernel is dried in the sun for two months until it becomes sticky with a dark, thick, rich oil; it must be protected from humidity and rain during drying. The real healing power of tamanuoil is its unique ability to promote the formation of new tissue, therebyaccelerating wound healing and the growth of healthy skin (anti-aging). The scientific term for this process is “cicatrization”.Scientists don’t fully understand the unique cicatrizing properties of the Oil as it has an extremely complex portfolio of chemistry that is difficult to decipher or explain. However, scientific studies clearly establish that Tamanu Oil is a significant healing agent, not only because of its ability to produce new skin tissue, but also because of its anti-inflammatory, anti-neuralgic, antibiotic andantioxidant properties.

Citronella essential oil

Pemou essential oil

Basil essential oil

  • Botanical name: Ocimum basilicum
    Origin: Vietnam
    Part harvested: leaves and the flowering tops
    Harvest period: September- December
    Method for obtaining: Steam distillation
    Appearance: Clear, Mobile liquid
    Colour: Pale yellow to amber yellow liquid
    Constituents: Methyl-chavicol (75-87%), linalol
     
    Basil is an annual plant that has been grown for its aroma for over 2,500 years. This very popular condiment is in the same botanical family as other aromatic herbs such as mint, savory, thyme, and sage. Its fragrant foliage is covered with secretory glands containing the essential oil. The oval, glossy leaves are of a pure, pretty green and the erect stems are topped with small white, pink, or purple flowers. It is these parts of the plant that are harvested when flowering to produce the essential oil. The fresh raw material is reaped and then immediately distilled to prevent its losing its flavor. The essential oil of Vietnamese basil has a fresh, herbaceous scent with a sweet, anise-like note and a spicy facet. It contains a high concentration of methyl chavicol (or estragole).

Cassia essential oil

  • Cinnamomum cassia Nees ex Blume
    Botanical family : Lauraceae
    Method of culture : Conventional
    Part harvested : Leaves
    Harvest period : April to June; August to November
    Vietnamese cassia, is an evergreen tree, often pruned to the size and shape of a shrub to facilitate harvesting. The tree’s leaves are typical of the genus Cinnamomum: heavily veined, smooth, and oval. It belongs to the same family as Howood. The small, pale-yellow flowers produce fruits the size of an olive. The trees reach maturity at the age of 10 to 12 years. The leaves are harvested after 5 – 10 years, dried, and then distilled, resulting in an essential oil that is spicy and woody, with a delectable, almondy facet. Therefore, the cinnamic aldehyde content is high (80 – 90%) while OMCA content is lower than Chinese.

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