Basil is a flavorful, leafy green herb that originated in Asia and Africa. It’s a member of the mint family, and many different varieties exist.
Popular as a food seasoning, ...
Bergamot oil is extracted from the rind of the bergamot orange (Citrus bergamia), a citrus fruit. Known for its delightful and uplifting aroma, bergamot oil is widely used in ...
Chamomile is an herb that belongs to the Asteraceae (daisy or sunflower) plant family and is grown around the world. It forms a daisylike flower with small white petals, a yellow ...
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in ...
A member of the geranium family, citronella carries the fragrance of citrus in its foliage. When leaves are crushed and the oil rubbed on the skin, it smells wonderful ...
Clary sage (Salvia sclarea) is a flowering herb that’s native to the Mediterranean Basin. Clary sage is easy to grow in high-temperature areas. It’s usually cultivated for its use as ...
Nagarmotha is sometimes referred to as "nut grass." It is typically used to produce incense sticks, fragrances, and culinary spices because of its distinct scent.Thanks to its antispasmodic and ...
The davana plant is commercially cultivated for its fragrant leaves and flowers. It belongs to the family of Asteraceae. Davana oil is obtained by the steam distillation of fresh, ...
Eucalyptus is a genus of more than 700 species of flowering plants in the family Myrtaceae. Most species of Eucalyptus are trees, often mallees, and a few are shrubs. ...
Frankincense, also known as olibanum, is an aromatic resin used in incense and perfumes, obtained from trees of the genus Boswellia in the family Burseraceae.There are several species of Boswellia that produce true frankincense: Boswellia ...
Geranium is a genus of 422 species of annual, biennial, and perennial plants that are commonly known as geraniums . They are found throughout the temperate regions of the ...
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