Herbs — Ylang-ylang
Family name: Annonaceae
Botanical name: Cananga Odorata var. Genuina
Parts used: The flowers
Extraction: Steam distillation of the fresh ylang-ylang flowers obtained from plantation-grown trees (not wild trees). The first distillate (about 40%) is called ylang-ylang extra, which is the top grade.
Taste: Sweet, bitter
Aroma: Floral, sweet, balsamic, heady & slightly spicy
Perfumery status: A heart note of very high intensity and moderate persistence
A tall tropical tree up to 20 meters high with large, tender, fragrant flowers, which can be pink, mauve or yellow. The yellow flowers are considered best for the extraction of essential oil.
Native to tropical Asia, especially Indonesia and the Philippines. Major oil producers are Madagascar, Reunion and the Comoro Islands.
Herbal & Folk tradition
In Indonesia the flowers are spread on the beds of newly married couples on their wedding night. In the Molucca Islands, an ointment made from ylang-ylang and cucuma flowers in a coconut oil base for cosmetic and hair care use, skin diseases, to prevent fever (including malaria) and fight infections. In the Victorian age, the oil was used in the popular hair treatment Macassar oil, due to its stimulating effect on the scalp, encouraging hair growth. The oil was also used to soothe insect bites and is thought to have a regulating effect on cardiac and respiratory rhythm.
Pale yellow, oily liquid. Blends well with rosewood, jasmine, vetiver, bergamot, mimosa, cassie, rose, petitgrain.
Antiseptic, balancing, nervous headaches, fear, rage, anger, low self-confidence, sedative (nervous), relaxing, euphoric, calming action on the heart, aphrodisiac, anti-depressant, anti-infectious.
Non-toxic, non-irritant, skin sensitization (moderate risk) in hypersensitive individuals.
Maximal dermal use 0.8%.
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