Products / Essential Oil

Lemon Grass Oil

Piper longum

Long pepper (Piper longum), (Pippali), sometimes called Indian long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum - from which black, green and white pepper are obtained

Chamomile Oil

Syzygium aromaticum

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball

Ginger Oil

Oregano Oil

Nut Meg Oil

Piper nigrum

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions.

Davana Oil

Vanilla planifolia

Vanilla, the vanilla orchids, form a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the Flat-leaved Vanilla (V. planifolia), from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes (in the food industry and in the cosmetic industry).

Palmarosa Oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Rose Oil

Elettaria cardamomum

French: cardamome
German: kardamom
Italian: cardamomo, cardamone
Spanish: cardamomo
Burmese: phalazee
Chinese: ts’ao-k’ou
Indian: chhoti elachi, e(e)lachie, ela(i)chi, illaichi
Indonesian: kapulaga
Malay:buah pelaga
Sinhalese:enasal
Tamil:elam
Thai: grawahn, kravan

Cardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds.

Clove Bud Oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Clove Leafs Oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Basil(basilicum)oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Basil(sanctum)oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Black Pepper Oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Caedamom Oil

White Pepper

White pepper tastes hotter than black but is less complex, with fewer flavor notes, maria lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.

Cinnamon Leaf Oil

Cinnamomum Zeylanicum

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon

Cinnamon Bark Oil

Pimenta dioica

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento,English pepper[2] or newspice, is the dried unripe fruit ("berries", used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.[3] The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves

Citronella Oil

Illicium verum

Illicium verum, commonly called star anise, star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China.

Clove Bud Oil

Cumin Oil

Cypress Oil

Eucalyttus Citriodora Oil

Eucalyttus Globlus Oil

Galangal Oil

Geranium Oil

Ginger Grass Oil

Lavender Oil

Lemon Oil

Lime Oil

Mace Oil

Mentha Arvensis Oil

Mentha Citrata Oil

Mentha Pipperita Oil

Menthol Crystal

Menthol Flakes

Patchouli Oil

Pepper Mint Oil(dmo)

Rose Oil

Rose Marry Oil

Spear Mint Oil

Sandal Wood Oil

Sweet Marjoram Oil

Thyme Oil

Turmeric Oil

Vetivert Oil