Main Glossary

Below is our main glossary, but there are also specific interest glossaries:

Main Glossary | Aromatherapy Glossary | Tea Glossary | Natural Health Glossary | Spice Glossary

Absolute - Products, not strictly essential oils, obtained through chemical solvent extraction.

Alternative Therapy - Complementary medicinal disciplines that typically use natural, rather than chemical, approaches. (See also Holistic-oriented.)

Aromatherapy - The art and science of using pure essential oils extracted from natural botanicals to relax, balance and rejuvenate the body, mind and spirit.

Aromatherapy Benefit - The emotional or physical effect evoked by aromatic essential oils. Examples include balancing, energizing, rejuvenating, cleansing, deodorizing and purifying.

Artificial flavor - The United States Code of Federal Regulations (21 CFR 102.22) defines "artificial flavors" as any substance with the purpose of imparting flavor that is not derived from an herb, spice, fruit, vegetable, or other plant or animal source. A listing of artificial flavors can be found in 21 CFR 172.515 (b), and 21 CFR 182.60. (See also NATURAL FLAVOR.)

Autolyzed yeast - Yeast extracts are carefully fermented from cane and/or beet molasses and are autolyzed by enzymes under exacting conditions. Autolysis is the destruction of tissues or cells of an organism by substances, such as enzymes. By varying the fermentation and autolysis conditions, several unique flavor enhancers can be made. Don't confuse this product with active yeast or nutritional yeast.

Ayurvedic - The ancient Hindu art of medicine and of prolonging life.

AIA test (insoluble ash) - AIA is a method of testing botanicals used to determine the amount of dirt in a product. First the total ash is determined by placing the botanical in a special oven at 600 degrees Centrigrade. The plant material is burned away, leaving behind an ash residue (total ash) which is subjected to diluted hydrochloric acid. The material that remains is acid insoluble ash (AIA), most of which is dirt or sand. The AIA is then weighed and calculated as a percentage of the botanical. Each botanical has an AIA specification and we consider samples testing outside of this specification not suitable for sale.

Bergaptene - Many plants contain furocoumarins such as bergaptene, which are known photosensitizers. Bergaptene is a naturally occurring component of bergamot essential oil. When bergamot oil is applied, the skin can become very sensitive to ultraviolet light. Severity of the reaction depends on length of exposure and individual sensitivity. Mild cases can be a reddening of the skin while severe cases can result in acute lesions known as bullock dermatitis. The dermatitis will resolve itself in a few weeks; however the accompanying hyperpigmentation (brown spots on the skin) can take months or years to fully disappear.
Frontier and Aura Cacia offer a bergaptene-free version of bergamot essential oil. There is not evidence to indicate that removing the bergaptene in anyway affects the aromatherapy benefit of the essential oil and we recommend using bergaptene-free bergamot whenever possible.

Bioflavonoids - Bioflavonoids are any of a group of biologically active flavone compounds that may help maintain the capillary walls, reducing the likelihood of hemorrhaging. They are widely found in plants, especially citrus fruits. They are commonly added to Vitamin C for optimum absorption. They are used in our Vitamin C blend.

Black tea - The most widely consumed teas, black teas are full-flavored and characterized by a tannic, woody astringency with subtle, flowery nuances. To make black tea, the leaves are picked and withered for one to two days and then rolled (rolling helps to release the enzymes needed for the next step). Next the leaves are oxidized, which develops the characteristic black tea flavor and changes the color of the leaves from green to brown or black. Finally the tea is fired in hot pans or ovens to stop oxidation and the dry leaves. Black tea is prepared by subjecting freshly picked tea leaves to natural fermentation (oxidation). The fermentation is responsible for the development of the unique aroma, flavor and color of black teas as well as the caffeine content. FCH carries black teas from China, India and Sri Lanka. Each tea has a specific flavor and aroma profile depending on the country and type of tea. Ceylon (Sri Lanka) teas are known for their strong astringent flavor and floral aroma, while China plays host to many black teas with flavor profiles that can be strong and smooth (Keemun) to light and astringent. India produce one of the worlds most renoun group of teas. Darjeeling in the north and Assam in the south. Darjeelings tend to be light and floral and Assam is very strong and astringent.

Botanical Name - Refers to the Latin name of the plant in the biological classification system. A botanical name is composed of the genus followed by the species.

Carrageenan - Carrageenan is a water-soluble substance extracted from red seaweed, mainly Chrondus crispus or Irish Moss. Carrageenan is used in both cosmetic and food applications as a stabilizer and emulsifier capable of controlling viscosity, maintaining product integrity, and for giving an improved mouthfeel and body to foods. Carrageenan is a commonly used ingredient in dry mixes, desserts, milk products, tomato sauces, salad dressings and cheese products. To extract carrageenan at home, boil a quantity of Irish moss wrapped in cheesecloth for a short period of time. Carrageenan will be extracted from the seaweed and into the water. Upon cooling the liquid will form a soft gel.

Carrier Oil - A vegetable oil base in which essential oils are diluted to create massage blends and body care products. Examples include sweet almond, apricot kernel, jojoba and grapeseed.

Certified Organic Farming - Cultivation without the use of artificial herbicides, fertilizers or pesticides. Certification by an independent third party ensures the plants are grown, harvested, transported and processed in ways that protect their integrity.

Certified organic - (See ORGANIC and ORGANIC CERTIFICATION.)

Chelated/chelation - In the process of chelation, an amino acid is wrapped around the mineral to hide an electrical charge. Minerals carry a negative ion charge, and the body doesn't absorb anything with an electrical charge. When the charge is disguised, the body can absorb and utilize the mineral.

Citric acid - Citric acid, a naturally occurring plant acid, is found abundantly in lemons (where it was discovered in 1784), and many other fruits including raspberries, black currants, and gooseberries (ours is derived from lemons). It has a sour, acidic taste and is responsible for the tart, sour taste of many unripe fruits. Citric acid is commonly used in the food industry to add tartness to foods and beverages, and in the textile industry to brighten colors.

Cold Press Extraction - See Expression.

Corn syrup solids - Dried corn syrup (derived from corn starch) is referred to as corn syrup solids. It has a relatively low level of sweetness (dextrose equivalent of 24) and bland flavor making it useful in blended mixes. Corn syrup solids are added as a flavor enhancer, stabilizer (to reduce product separation during shipping, storage, etc.), and thickener. Corn syrup solids are used in many food applicatons; baked goods, candy, ice cream, jellies, condiments, powdered sugar, and numerous beverages.

Cryogenic grinding - Cryogenic grinding is a process of mixing nitrogen with an herb or spice to lower the temperature to between 0 and minus 70 degrees F, then grinding the super-cooled product. This type of grinding system protects a plant's essential oils and other vital constituents that could be lost during conventional grinding, where temperatures can reach 200 degrees Fahrenheit. Frontier uses cryogenic grinding in order to protect the quality of our herbs and spices.

Decoction - Decoctions are herb teas made by boiling herbs in water. Hard or dense plant parts such as roots, barks or seeds with little or no volatile substances are often prepared as decoctions. To make a decoction, add 1 ounce of dried herb to 1 pint of pure water (distilled is best) and place in a glass or other non-reactive container. Cover and place over high heat until water begins to boil. Lower heat and continue to simmer for approximately 15-25 minutes, then cool and strain. Decoctions should be used immediately or refrigerated and used within 2 days. (See also INFUSION.)

Decorticated - Decorticating is a term for removing the shell or the pod and the paper thin husk that surrounds cardamom seeds.

Demulcent - A demulcent is a substance "that soothes irritated or inflamed mucous membranes". (Webster) Marshmallow root, mullein, and slippery elm are botanicals with demulcent properties.

Diffuser - An aromatherapy accessory used to gently disperse essential oils into the air for olfactory benefit.

Diffusion - Diffusion is the spontaneous movement of liquid, gas, or solid particles from an area of high concentration to low concentration. For example, uncapping a bottle of essential oil produces diffusion as the volatile constituents move from the bottle (an area of high concentration) into the environment (an area of low concentration) without being acted upon by heat or pressure. This could also be referred as spontaneous evaporation. Technically, all of the apparatuses used in aromatherapy vaporize or volatilize essential oils because they are acted upon by heat, and/or pressure, to produce fine separated particles or vapor.

Distillate - A product of distillation. For example, lavender oil is the distillate of the fresh, blooming lavender plant.

Distillation - The primary method of producing essential oils is through steam distillation. Distillation is an age-old process. While the crude still of the past (almost identical to the simple country "moonshine" still) is now often replaced with modern, stainless steel versions, the process is still basically unchanged. Water is heated to boiling and steam passes through fresh plant material stacked on a rack above the boiling water, causing the cell walls of the plant to break down and release the essential oil. The water and essential oil vapor then pass through a cooler that condenses the steam and the oil into a liquid. The liquid is collected and the oil separates from the water. Most oils are lighter than water and thus collect on the surface of the water where they are siphoned off. Oils heavier than water sink to the bottom of the collector where they are removed. Some stills use "direct," or "water" distillation where the plant material is mixed with the boiling water with the same effect.

Enfleurage - Age-old method of extracting essential oils using odorless fats and oils to absorb the oil from the plant material.

Essential Oil - The highly concentrated, volatile, aromatic essences of plants. Information on specific essential oils can be found in the Essential Oil Directory.

Expression - Method of obtaining essential oil from plant material, such as citrus fruit peel. The complete oil is physically forced from the plant material. Also known as cold press extraction.

Extraction Method - The method by which essential oils are separated from the plant. Common extraction methods include distillation, expression and solvent extraction.

Fixative - A fixative is a plant or animal substance of low volatility that serves to draw together and hold the fragrances of other materials. It may be in the form of a liquid, such as an essential oil or fragrance that will slow the evaporation process and preserve the aromatic sensation of the blend, or it may be in the form of a botanical that will absorb and hold the various aromas. Using a fixative will create a more distinct and longer lasting product. Orris root, amyris, calamus root, angelica root, and vetiver root are a few commonly used fixatives.

Food Grade - Considered safe for use in food by the Food and Drug Administration.

Fragrance - Aroma. Products labeled as fragrances are not pure essential oils. They are derived by synthetic means.

FDA - Food and Drug Administration. The FDA is a federal agency responsible for protecting public health by assuing the safety, efficacy and security of human and veterinary drugs, foods and cosmetics.

Ginsenosides - Ginseng, known as Ren-sen or "man root" to the Chinese, has been labeled by researchers as an "adaptogen" because it has the intrinsic ability to normalize body functions. The "adaptogenic" effects are thought to be caused by the presence of ginsenosides or tetracyclic terpenoids, the major constituents of ginseng. Researchers have identified 28 different ginsenosides, in varying percentages among the panax species, although 6 (Rb1, Rb2, Rc, Rd, Re, Rg1) are the most significant. The levels vary due to the age of the plant, soil quality, time of harvest, plan part and other environmental factors inherent to the growing region. The precise type and ratio of ginsenosides present can only be determined through HPLC (High Performance Liquid Chromatography) testing. All parts of the plant may contain ginsenosides; the roots may contain up to 5% but levels are more commonly in the 2-3% range.

Glycerin - Glycerin is a colorless, odorless, viscous, water-soluble liquid with slightly sweet taste. Vegetable glycerin is made from palm, soybean, coconut or corn oils. Glycerin can also be made from animal fat. To avoid it, look for vegetable glycerin on the label. Glycerin is used as a carrier for flavors, a humectant (a substance that promotes retention of moisture) and as an ingredient in baked goods to preserve moisture and prevent staling. It also has uses in cosmetic formulations for smoothing and softening properties. Frontier carries USP-grade Glycerin 99.7% made from palm oil.

Green tea - Green teas have a grassy, brothy, astringent flavor. Green teas are more widely consumed in Asia. However, with the release of a number of studies on the health benefits of drinking green tea, sales of green tea are growing in the U.S. at over 30%. Green tea is made by first steaming or pan-frying the fresh leaves to prevent the oxidation process that produces black tea. Next the leaves are rolled and then the tea is fired to dry the leaves.

Guided minerals - A guided substance is created when transporters such as oxide, gluconate, aspartate, or citrate are added to a chelated substance, further suppressing the electrical charges of the substance. This process, commonly used on minerals, is believed to allow even greater absorption and utilization by the body. (See also CHELATED.)

GC (Gas chromatography) - Gas chromatography (GC) is a method of measuring the volatile chemical constituents of a substance. It is one of four objective tests that Frontier uses to determine the quality, identity and purity of every essential oil. GC analysis produces a "fingerprint" of the oil by showing the quantitative presence of each chemical compound. The results can be compared to established standards and reveal oil purity and other information (even the country of origin) which helps validate the oil quality. GC readings that are inconsistent with established standards can be the result of contamination, adulteration, the use of wrong plant parts or species, "off season" harvesting, improper distillation techniques, or product enhancement practices that Frontier finds unacceptable.

GCMS (Gas chromatography/mass spectrometry) - Gas chromatography/mass spectrometry (GCMS) is a method for identifying and analyzing the volatile chemical constituents of a substance. GCMS is a useful tool for analyzing essential oil. GC produces a "fingerprint" of the oil by showing the quantitative presence of each chemical compound. Mass spectrometry identifies each one of those compounds. In order to set our specifications at Frontier, we ran GCMS on each of our oils to identify the chemical components. Then we conducted extensive testing of a variety of oil samples and combined that with extensive review of the scientific literature to develop GC specifications that help us assure that all of our essential oils are authentic, pure, unadulterated and of the highest quality.

GRAS - Generally Recognized as Safe (for human consumption). Foods for which there is a long history of safe use or a general recognition of safety through scientific procedures are considered GRAS by the FDA and not subject to food additive status.

Hahnemann, Dr. Samuel - Dr. Samuel Hahnemann was the founder of homeopathy. While researching the toxicological effects of medicinals in the 1800s, Hahnemann, a German physician and chemist, discovered the concept of "like cures like" also referred to as the "law of similars" or homeopathy. He was considered eccentric for his belief that symptoms were an outward reflection of the body's inner fight to overcome illness; not a manifestation of the illness itself. He also believed in the concept of do no harm and that common practices of the day often caused more harm than good. His concepts included using different potencies during the healing process to allow the body to heal more completely, basing the remedies in liquids (alcohol and water) that are absorbed into the system more readily than tablets and offering only hand-succussed remedies (the remedy is shaken or successed after each dilution). The results of Hahnemann's studies are published in The Organon of Medicine. (See also HOMEOPATHY.)

Heat unit (HU) - A heat unit is a measure of the pungency (heat) of a chili pepper. A scale using heat units to measure pungency was developed in the early 1900s by Wilbur Scoville. Scoville also developed a taste test method for rating heat intensity of chilies. Advances in technology have replaced Scoville testing at most companies with HPLC (High Pressure Liquid Chromatography) testing, which separates and measures the level of the capsaicin (the chemical responsible for pungency). With HPLC testing, heat intensity is expressed in ASTA units. However, because people are more familiar with the Scoville system, a conversion system has been developed to convert ASTA units to Scoville. (See also Scoville)

Herbal tea - Herbal teas are not really teas in the true sense; they are herbal "infusions" or "tisanes". "True tea" comes from the botanical Camellia sinensis (formerly known as Thea sinensis. Herb teas are made by pouring one cup of boiling water over two to three teaspoons of chopped herb and steeping for 3 to 5 minutes. They can be made from a variety of botanicals - including spices, roots, leaves, seeds and flowers.

Herbal, Herbalism - Pertaining to natural botanicals and living plants.

Holistic-oriented - A natural approach to healing outside Western medicine conventions.

Homeopathy - Homeopathy is a system of healing that aims to stimulate the body's innate healing processes through the administration of minute homeopathic dilutions of specific remedies. Homeopathy uses natural substances from all three realms of nature: plant, mineral and animal. In homeopathy, symptoms are believed to be our bodies attempt to heal itself. Remedies are prescribed in very diluted doses. The same remedies, in higher doses, would produce the symptoms in a healthy person. (See also HAHNEMANN, DR. SAMUEL.)

HPLC (High Performance Liquid Chromatography) - HPLC (high performance liquid chromatography) is an analytical method used for the separation, identification and quantification chemical components of various substances. Frontier used HPLC to test various botanicals for adulterants, active or key constituents and to verify identity and quality.

I.U./International Unit - The Dictionary of Scientific Terms defines an I.U. or International Unit as: "A quantity of vitamin, hormone, antibiotic, or other biological that produces a specific internationally accepted biological effect." I.U. is most often seen as a measure of potency of vitamin E.

Infusion - Infusions are liquid preparations made by extracting herbs with either hot or cold water. Infusions are usually used for the more delicate plant parts such as the leaves and flowers. Cold-water infusions are sometimes used for herbs with high volatile oil content. To prepare a cold-water infusion, add the herbs directly to the cool water and let steep in the refrigerator for 6-12 hours, strain. To make a hot-water infusion, place 2-3 t. of dried herbs in a glass or ceramic container. Pour 1 cup of boiling water over the herbs, cover tightly, and let steep for 5 to 10 minutes, then strain To make a stronger infusion, let the mixture steep until cool before straining. (See DECOCTION.)

Insoluble - Unable to be dissolved in a liquid such as water.

Irradiation - Frontier does not use irradiation to sterilize products due to our concerns for quality and safety. Irradiation is a food sanitizing and preservation method that uses high-energy ionizing radiation from gamma rays (cobalt 60) or high-energy electrons commonly know as x-rays to reduce the number of microorganisms present in food. This process does not completely eliminate microorganisms or protect treated food from future contamination (due to poor handling practices), but it kills the majority of offensive bacteria in foods. It cannot rejuvenate food that has "passed its prime," by altering signals that indicate spoilage, but it can extend the shelf life of many foods if it is done when food is in prime condition. Irradiation is used routinely in approximately 40 countries. The FDA, Food and Agriculture Organization, and World Health organization oversee all aspects of domestic and international food irradiation including decisions on what foods can be irradiated, the radiation dose that can be used, and the labeling of treated products. In the early 1980s, the FDA approved the use of irradiation on spices and dried vegetable seasonings in the U.S. Foods that have been irradiated must be labeled as being treated with radiation or have the radura (the international symbol for irradiated food) on the label. However, foods that use an irradiated ingredient do not have to note this on the label. Spices on your grocery store shelf are probably not irradiated, but you may ingest irradiated spices as part of your salad dressing, frozen dinner or other prepared food.

Kosher certified - To be Kosher-certified, a Kosher certification company must inspect the production process from start to finish, checking every conveyor belt, container and piece of processing and packaging machinery to ensure that nothing non-kosher gets into the food. Most Frontier spices and seasonings are kosher. This is noted in the information for individual items.

Malto-dextrin - Malto-dextrin is a carbohydrate made from corn starch. It is cooked and then acid or enzymes are used to break the starch into smaller polymers of dextrose. While the process of making corn syrup solids is similar, these are actually two different products with corn syrup solids defined by the FDA as having a dextrose equivalent greater than 20 and malto-dextrin a DE of less than 20. Malto-dextrin is considered GRAS by the FDA and is used as a carrier for spray-dried flavors and juices and as a bulking agent. It is has a bland flavor with little or no sweetness and dissolves in hot or cold water.

Massage Therapy - A hands-on therapy in which essential oils are applied to the body for emotional and physical benefits.

Microcrystalline cellulose - Microcrystalline cellulose is naturally occurring cellulose that has been purified. It is found in fruits and vegetables. Commercially produced MCC is isolated from wood pulp, since this is the most economical source. The cellulose is washed, filtered, re-slurried and then spray-dried into its final form. It is considered a safe, stable ingredient and is used extensively in the pharmaceuticals and in foods. At Frontier, we use it in some products such as chili powder, salt and seasoning mixes as an anti-caking agent.

Modified food starch - Modified food starch is manufactured by treating starch (usually corn based) with chemicals to breakdown the starch into specific length chains of molecules. This process produces more desirable and useful characteristics such as improved solubility, acid stability and texture. Modified food starch is used in foods as a thickener, binder and stabilizer. It also gives food a desirable mouth feel.

Monosodium glutamate (MSG) - No Frontier products have MSG added to them. MSG is the sodium salt of glutamic acid. When MSG is ingested, the body converts it almost immediately to glutamate. Glutamate is an amino acid (the building blocks of proteins) and is found in almost all plant and animal tissue. Glutamic acid is present in significant amounts in high protein foods. The human body also produces glutamic acid and stores up to four pounds (in a 150-pound adult) for use in making human protein. There are two forms of glutamate: "bound" and "free". Bound glutamate is linked to other amino acids to form protein molecules. Free glutamate is the single amino acid, glutamate. Both forms occur naturally in our food supply. Unfortunately, some people have allergic reactions to free glutamate.

Natural flavor - The United States Code of Federal Regulations (21 CFR 101.22, and 21 CFR 182.10) gives the following definition: "The term 'natural flavor' or 'natural flavoring' means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in sections 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in section 172.510 of this chapter." Frontier follows the CFR definition. (See also ARTIFICIAL FLAVOR.)

Neat - A "neat" drop refers to a drop of liquid that is unmixed, or undiluted. When referencing an aromatherapy recipe for example, a neat drop of lavender essential oil is a drop of oil taken directly from the bottle, and added to the recipe.

Olfactory - Of, relating to or connected with the sense of smell.

Oolong tea - Oolong tea is a partially oxidized tea and has flavor characteristics of both green and black teas. The fresh leaves are withered for one to two days and the leaves are then rolled to release enzymes (needed for the next step). Then the tea leaves are allowed to oxidize although for a shorter period than for black tea and the process is stopped before it is completed. The tea is fired (heated) to prevent further oxidation and to dry the tea. Oolong teas can vary significantly in flavor depending on when the oxidization process is interrupted - having more of a green tea character if interrupted early in the process and more black tea character the longer oxidation continues. (See also BLACK TEA)

Optical rotation - Optical rotation is one of the objective tests performed by Frontier to determine the purity of every essential oil. A sensitive scientific instrument (polarimeter) measures the degree a light ray bends when it is passed through a column of oil. The reading is compared to established standards; significant deviation from the standard may indicate impurities and give cause for further investigation.

Organic - Organic is a growing and processing method that helps protect the health of people, plants, animals, and the environment. Organic food is produced by farmers who use renewable resources and conserve soil and water to enhance environmental quality for future generations. Organic foods are produced without most conventional pesticides, fertilizers made with synthetic ingredients, bioengineering or ionizing irradiation. Before a product can be labeled as organic, a USDA approved certifier must approve the growing, handling and labeling of the product to insure that it complies with all organic regulations.

Organic certification - The USDA has established rules under the National Organic Program that regulate the growing, handling, labeling and certification of organic foods sold in the U.S. Frontier organic products are certified by Quality Assurance International. (See also ORGANIC.)

Paraffin - Paraffin is a synthetic wax like substance made of solid hydrocarbons distilled from petroleum or from the oil of distilled shale. It is a translucent, virtually odorless material ranging from colorless to white in appearance, and having a slightly greasy texture. Paraffin is graded and sold according to its melting point which ranges between 120 and 200 degrees Fahrenheit, and its color. It is commonly used in candle making, paper coating, lipstick, and for sealing jars of food and is virtually insoluble in water, and alcohol.

Physical evaluation - Physical evaluation, also known as sensory evaluation, organoleptic evaluation or macroanalysis, is an identification process used to evaluate specific product characteristics through the use of our senses. Color, flavor, aroma, size, correct plant parts, cleanliness, and correct harvest time can be determined by trained technicians and used to assess the overall quality of a product. A microscopic analysis may also be conducted during the physical evaluation to further identify specific plant structures. Additional specialized tests such as dye tests on henna, and germination tests on sprouting seeds can be conducted during the physical evaluation process.

Potpourri - A fragrant mixture of dried herbs and flowers. Usually scented with synthetic fragrance oils.

Practitioner - A person engaged in a specific practice, discipline or learned technique.

Properties, Chemical - Characteristics of essential oils based on their chemical constituents.

Propylglycol - A carrier used in flavors. Some suppliers use this carrier, we request that ours do not.

Prussic acid - Many fruits, nuts, seeds, legumes and pasture type grasses that are a daily part of human and animal diets contain naturally occurring cyanogenic glycosides such as amygdalin, which when ingested, break down into three substances; sugar, cyanide (prussic acid), and benzaldehyde. Benzaldehyde is the substance used as a flavoring and fragrance material. It has an almond or cherry taste, and an almond-like aroma. The kernel (also referred to as the pit or stone) of almonds, apricots, plums, peaches, contains the prussic acid, although the fruit is entirely unaffected. The kernels of these fruits are used to make almond essential oil. The oil produced from these pits intended for food use is treated to remove the prussic acid, and is designated as FFPA (free from prussic acid). The Code of Federal Regulations (21 CFR 582.20) states that prussic acid-free bitter almond oil is considered GRAS (generally recognized as safe) as a food flavoring.

Pycnogenol - Pycnogenol is a registered trademark (protected by US. patent #4,69 8,360) of Horphag Research, LTD. It is a natural plant extract obtained from the bark of European grown Pinus maritima (pine trees), Pycnogenol contains proanthocyanidins, the compounds responsible for the anti-oxidant properties of the extract. Proanthocyanidins or flavonoids are the plant pigments responsible for the deep blue-red color of many berries including grapes and hawthorn berries. They are also present in cypress bark, Ceylon and cassia cinnamon bark, and many other trees of the Coniferae family.

QAI - Quality Assurance International is a USDA-approved organic certification agency. They have been Frontier's organic certifier for many years. QAI is responsible for inspecting and reviewing our procedures, products, labeling and practices to insure that we are in compliance with all organic regulations. (See ORGANIC CERTIFICATION.)

Radura - The radura is the internationally recognized symbol for irradiated food. All foods that have been irradiated that are sold in the U.S. must either bear this symbol or include wording on the label stating that they have been irradiated.

Refractive index - Refractive index testing is one of four objective testing procedures Frontier uses to determine the quality of every essential oil. A refractometer is used to measure the velocity of a light ray passing through an essential oil. (Light behaves differently depending upon the density of the material it is passing through.) The reading is compared to established literature; deviations are indicative of adulteration.

Sachet - Sachets are powdered or very small fragrant materials (such as lavender, peppermint, and roses) enclosed in scraps of cloth, cotton drawstring tea bags, or even greeting cards, and heat sealable tea bags. The material is stitched or glued along the outer edges to contain the blend. A fixative (such as orris root powder) helps the sachet retain its scent. Sachets can be used to scent linens and clothes as favors at weddings or parties, or if made with decorative materials, adorning on your desk.

Scoville heat unit - In the early 1900's pharmacist Wilbur Scoville developed a methodology and scale to measure the pungency (heat level) of chili peppers. The system involves a taste test of pepper extract, and a comparison of the results against a standardized scale. To create the extract, peppers are soaked in alcohol for approximately 24 hours to draw out the capsaicin. A specified amount of the pepper extract is then added to sweetened water. The solution is diluted repeatedly until the hotness of the pepper extract is barely detectable. A heat unit rating is then assigned based upon the dilution ration. For example, a Scoville rating of 20,000 hu for a chili pepper would indicate that it took 20,000 times the volume of sweetened water before the pepper extract was barely detectable. With advances in technology, the Scoville organoleptic testing procedure has been replaced at most companies with HPLC (High Pressure Liquid Chromatography). The American Trade Association (ASTA) supports the use of HPLC testing. With the use of this testing method, heat level is expressed in ASTA units. However, because people are more familiar with the Scoville system, a conversion system has been developed to convert ASTA units to Scoville units.

Sebaceous Glands - Present in the dermis. Open to the surface at pores located in the epidermis. Produces sebum (oil).

Sebum - The oily substance produced by the sebaceous glands which function to lubricate the skin and seal moisture into the cells. The level of sebum production determines whether your skin is normal, dry or oily.

Shelf life – Shelf life of botanicals can vary significantly with each product depending on plant part and size. Storage conditions also impact shelf life with heat, light, moisture and air all affecting the quality of the botanical. Botanicals and essential oils do not have a date when they go bad, rather the quality gradually declines over time. Some general guidelines on when to replace well stored botanicals and essential oils are:

Whole spices and herbs
Leaves and flowers: 1 to 2 years
Seeds and barks: 2 to 3 years
Roots: 3 years

Ground spices and herbs
Leaves: 1 year
Seeds and barks: 1 year
Roots: 2 years

Teas
Black, green, white and oolong: 1 year

Essential Oils
Citrus & pine oils: 1 year
Other essential oils: 3 to 5 years

Single Note - A pure, 100% natural essential oil: no additives; no adulterations.

Soluble - Able to be dissolved in a liquid such as water.

Species - Major subdivision of a genus of plants. A biological classification composed of related plant individuals.

Synergistic - A characteristic in which the total effect is more effective than the individual parts.

Synergistic Blend - A combination of multiple essential oils that produce a completely new aroma with a different therapeutic effect.

Synthetic - An artificially produced substance designed to imitate that which occurs naturally.

Tisane – Tisane is another name for herbal tea (as opposed to black or green tea). The term originated in France and is derived from the Latin term, "ptisana".

UPC/Universal Product Code – The Universal Product Code (UPC) is a 12 digit numeric code that identifies a company and product name in a manner that allows encoded information to be scanned and decoded in an accurate, efficient manner, speeding the receiving, picking, invoicing, sale and shipping of goods.

USP/United States Pharmacopeia – The USP (United States Pharmacopoeia) was established in 1820 and is a private, voluntary, non-profit, organization composed of health care professionals, scientists, academicians, and government officials. USP works to promote public health through the development of standards, and a knowledge base specific to medicines and other health care technologies. Products given USP status meet or exceed the requirements of the official monographs published by USP.

Viscosity - Pertaining to the thickness or thinness of a liquid.

Vitamin E – Vitamin E is an essential nutrient, meaning that it must be provided by the diet because the body cannot manufacture it. Vitamin E food sources include some vegetable oils, nuts and whole grains (soy is one of the most common natural sources). Tochopherols are naturally occurring substances, which exhibit vitamin E activity. Alpha tocopherol, thought to be the most active form of vitamin E, is commonly found in supplement form.

Volatilization - The rate of evaporation or oxidation of an essential oil.

White tea – White teas are a type of green tea made from the unopened leaf buds. It is the least processed of the teas and has a light, grassy, very mild flavor. The fresh picked leaves are immediately steamed to prevent any oxidation and then fired to dry them. The term "white tea" refers to the whitish cast of the tea that comes from the silky white hairs on the tightly closed leaf buds of the tea.

Wild - Growing spontaneously, not cultivated.