Botanical Name: Cananga odorata J. D. Hook. & T. Thompson

Family: Annonaceae.

Synonyms: Unona odorantissimum ; Cananga odoratum Baill.; Canangium odoratum Lam.;flower of flowers; kenanga.

Origin: Native to South East Asia. It's now native or naturalized in Burma, Malaysia, Indonesia, Papua New Guinea and other Pacific Islands, and the Philippines. Commercial cultivation and oil production is now concentrated in Indonesia and Madagascar, with small amounts from Reunion, Comoro, and Philippines.

Botanical Description: A fast growing, medium to tall evergreen tree up to 35-meter (100 ft.) high, but usually pruned to about 3 m under cultivation. The trunk is much branched, young twigs are light green. Leaves are numerous and dark shiny green. The flowers are numerous, large, yellow green, strongly scented, and borne on light green stalks in axillary clusters.

Oil Extraction: Essential oil is obtained by steam distillation of the blossoms. A single distillation is interrupted at four different times to produce four grades of oils-grade extra, 1, 2, 3. The oil is yellowish to yellow brown fairly viscous, mobile liquid. Yield 1 to 2.5%.

Aroma Profile: The top note is creamy sweet, floral. The body note is intense, complex sweet floral with sweet balsamic-woody undertone. The dry-out is lingering, floral, slightly spicy and balsamic.

Major Constituents: Farnesene, benzyl acetate, linalool, p-cresyl methyl ether, β-caryophyllene, geranyl acetate, benzyl benzoate.

Adulterants: Ylang ylang 3 fraction, cananga oil.

Regulatory Status: GRAS 182.20.

Aromatherapy: Romantic, alluring, exotic.

Blends well with: Sandalwood, lavender, lavandin, jasmine, geranium, rose, patchouli, clary sage, ylang ylang, melissa, cassia, bergamot, peru balsam, rosewood, vetiver.

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