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Botanical Name: Cinnamomum camphora (L) J. Presl Family: Lauraceae. Synonyms: Camphora camphora (L.) H. Karst; Camphora officinalis Nees; Laurus camphora L.; true camphor, hon-sho; ho-sho; Formosan camphor; Japanese camphor, karpura. Origin: Native to Japan, Taiwan and China. Cultivated in India, Sri Lanka, Madagascar, Southern Europe and America. Commercial production in Japan and Taiwan. Botanical Description: A tall, evergreen tree up to 50-meters (155 ft) high, with a massive trunk and spreading crown. The leaves are glossy green with a strong camphor smell. Has small white flowers and red berries. The mature trees produce a white crystalline substance called the crude camphor. Oil Extraction: Essential oil is obtained by steam distillation of the woody portions. This crude oil contains crude camphor that is removed by filter-pressing. This filtered crude oil is vacuum rectified to yield the three fractions, known as white camphor oil, brown and yellow camphor oil, and the blue camphor oil. The white camphor oil is a colorless mobile liquid. Aroma Profile: Has a sharp, penetrating camphoraceous and medicinal aroma. Very faint dry out. Major Constituents: 1,8-cineole, α-pinene, sabinene, β-pinene, myrcene. Adulterants: Not typically adulterated. Regulatory Status: Food additive. FDA 121.1163. 172.510. Aromatherapy: Clarifying, energizing. Blends well with: Peppermint, tea tree. Safety Data: Slightly eye/skin irritant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Want to learn more? Take our Online Aromatherapy Course.
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