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Glossary of ingredient oils and extracts

Piper nigrum extract - Black pepper is a flowering vine native to south India which is cultivated for use as a spice. White pepper is made from the ripe fruit of the plant, green pepper is dried unripe fruit and black pepper has been cooked and dried to give its distinctive flavour and perfume. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes

Ficus Carica Fruit Extract - The Fig, is a flowering plant originating in the Middle East and Asia is part of the Mulbery family. It has been cultivated since ancient times for its sweet fruit and as an ornamental plant.

Eugenia Caryophyllus Bud Oil - This oil is distilled from the dried flower buds of the Clove an evergreen tree of the Myrtle family found in southeast Asia and Africa. Often used at Christmas in combination with Cinnamon and orange it has a distinctive sweet spicy aroma.

Myristica Fragrans (Nutmeg) Kernel Oil

Chamomilla Recutita (Matricaria) Flower Oil

Juniperus virginiana oil

Coriandrum sativum oil

Eucalyptus globulus oil

Pogostemon cablin oil

Pelargonium graveolens oil

Bulnesia sarmenti oil

Citrus aurantium dulcis oil

Cymbopogon schoenanthus oil

Lavandula hybrid oil

Zingiber officinale oi

Linalool

Limonene

Citral

Coumarin - The name comes from an interpreptation of a Franch name for the Tonka Bean. It has been used as a perfume for many centuries and gives a sweet scent reminiscent of fresh cut hay. It occurs naturally in a number of plants vanilla grass, sweet woodruff, mullein, cassia cinnamon and some types of liquorice


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