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Botanical Name: Cinnamomum camphora

Plant Part: Wood

Extraction Method: Steam distillation.

Camphor oil is extracted by steam from the chipped wood, root stumps and branches. It is then rectified under vacuum and filter pressed. White camphor oil is the first distillation fraction.

Origin: China

Description: The Camphor tree can grow up to 35 meters (100 feet) and camphor is found in every part of the tree. C. camphora is an evergreen tree looking not unlike linden; it grows to a great size, is many branched, flowers white, small and clustered, fruit a red berry much like cinnamon.

Colour: Colorless to pale yellow

Consistency: Light

Note: Top

Strength of Aroma: Strong

Blends well with: Basil, Cajuput, Chamomile, Lavender and Melissa, Caraway; Pennyroyal; Rosemary

Aromatic Scent:The essential oil of Camphor has a strong, penetrating, fragrant odour. The main chemical components are: Cineol, Camphor, Borneol, Camphene, Menthol, Borneol, Pinene, and Dipentene.

History:In China and Japan, Cinnamomum camphora can often grow as old as a thousand years. To produce oil it must be at least 50 years old.

Do not consume. For external use only. Keep away from children and eyes.