Botanical Name: Pogostemon cablin (Blanco) Benth.

Family: Lamiaceae (Labiatae).

Synonyms: Pogostemon patchouly Pellet.; patchouly; puchaput.

Origin: The South East Asia-China border region is probably the center of origin, and the Philippines a modern center of domestication and dispersal. Oil is produced in Indonesia, Philippines, Malaysia, South America, India, China.

Botanical Description: A n aromatic, herbaceous, perennial shrub up to 1-meter (4ft) high. It has erect, hairy stems with fragrant large green furry leaves and small white-pink tubular flowers. Dried patchouli leaves are brownish-yellow. Plant is highly aromatic.

Oil Extraction: Essential oil is obtained by steam distillation of the properly dried plants. The oil is a dark orange to brownish viscous and sticky liquid. Yield 1.5 to 3%.

Aroma Profile: The top note is wine-like elusive floral. The middle note is very rich, sweet-herbaceous, aromatic-spicy, woody-balsamic. Dry out is sweet, very tenacious.

Major Constituents: patchouli alcohol (30%), α-bulnesene (20%), α-guaiene (15%), seychellene (8%), α-patchoulene, β-patchoulene, β-caryophyllene.

Adulterants: Cedarwood oil, vetiver residues, copaiba balsam.

Regulatory Status: Food additive FDA 121.1163. 172.510

Aromatherapy: Romantic, soothing, exotic, sensual.

Blends well with: Sandalwood, vetiver, geranium, neroli, cedarwood, bergamot, jasmine, lavender, rose, cassia, myrrh, clary sage, lavandin, clove, cinnamon.

Safety Data: Non-toxic, non-irritant, non-sensitizing.