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The aroma of Frankincense is spicy, balsamic, green, lemon-like and peppery.
Common Name: Frankincense
Plant Part: Resin
Form: Essential Oil
Synonyms: Boswellia carteri Birdw., bible frankincense, olibanum, incense
Origin: Native to northeastern Africa and southern Arabia. The gum is produced mainly in Ethiopia, Somalia and South Arabia. Distillation of the dried gum or "tears" is done mainly in Europe.
Botanical Description: A small much-branched tree with thick stems and a smooth, peeling, papery bark. Leaves are compound and clustered towards the branch ends. Flowers are white or pale pink and star shaped in slender clusters. The trees exude a milky liquid when incisions are made on the bark. This liquid hardens into small, yellowish droplets commercially known as incense tears.
Method of Extraction: Essential oil is obtained by steam distillation of the gum resin. The oil is colorless to pale yellow or pale amber- greenish mobile liquid. Yield 3 to 10%.
Aroma Profile: Frankincense has a fresh, terpeny, green, woody, lemon-like top note. The middle note is rich, diffusive, sweet and woody, with a balsamic undertone. The dry out note is tenacious and balsamic.
Major Constituents: á-pinene (30%), limonene (6%), phellandrene (5%)
Common Adulterants: Not typically adulterated
Regulatory Status: FDA 121.1163. 172.510
Aroma Benefits: centering, meditative, spiritualizing, transcendental, unblocking, visualizing, clarifying, gently clarifying, purifying, relaxing, alluring, exotic, euphoric, uplifting
Blends Well With: Sandalwood, pine, geranium, lavender, neroli, bergamot, orange, basil, cinnamon, camphor, vetiver, jasmine, myrrh, rose
Safety Data: Non-toxic, non-irritant, non-sensitizing
How To Enjoy: Defussed or in an annointing oil as an adjunct to prayer and meditation.
Directories: Essential Oils
Description: The aroma of Frankincense is spicy, balsamic, green, lemon-like and peppery.