Champa infused in Coconut Oil

Champa infused in Coconut Oil

Botanical Name: Michellia champaca
Country of Origin: India
Method of Cultivation: Wild Crafted
Method of Extraction: Infused in Coconut
Plant Material Used: Champa Flower

Odor: pleasant, sweet & woody. Persistant with mild scent of Golden Champa Flowers.

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We have found at cool room temperature this material is solid .. However, it will melt instantly on contact with the skin.

I would store this in a cool place just to keep it at the solid consistency.

The exotic sensual scent of champa added to the coconut oil is warming, indulging and gratifying, enhancing self esteem & confidence.

This Golden Champa infused in coconut oil is so very subtle .. Coconut oil has been used for the skin and hair .. is skin softening and moisturizing. And though called an oil is really like a butter.

Uses:

  • used as a balm to stimulate hair growth
  • added to products for dry & damaged hair because of its good coating properties with the Golden Champa scent
  • recommended in moisturizing body oils for the treatment of:
    • dry skin
    • calming sensitive and delicate skins ie chapped hands, etc
    • lip balms
    • decadent massage .. the scent will transport you!
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Latin Name: Cinnamomum camphora
Family: Lauracea
Country of Origin: Japan
Extraction Method: Steam Distilled
Parts Used: from the bark & twigs of the tree

CAS No: 8022-91-1 
Flash Point: C>62
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View Latin Name: Pogostemon patchouli (PILL.)Pogostemon cablin
Family: Labiatae (mint family)
Synonym: Pucha-pat.
Part Used: (Leaves & Branches)
Country of Origin: Sumatra
Scent: An extremely rich, Sweet-herbaceous, Aromatic spicy, Earthy, woodsy-balsamic odor.
Color: Dark orange or brownish color

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View Botanical Name: Pelargonium roseum x asperum
Country of Origin: South Africa
Method of Cultivation: Organic
Method of Extraction: Steam Distilled
Plant material used: Fresh Leaves

Family: Geraniaceae
Note: Middle

CAS No:8000-46-2
Flash Point: +- 75 degrees C

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View Botanical Name:Vanilla planifolia Andrews
Country of Origin: South Africa
Method of Extraction: Alcohol Extraction
Plant Material Used: Vanilla fruit (beans)
CAS No.: 8024-06-4
Flash Point (closed cup): > 90 degrees C

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