Ylang Ylang # 1

Ylang Ylang # 1
Botanical Name: Cananga odorata
Country of Origin: Madagascar
Method of Cultivation: Organic Not Certified
Method of Extraction: Steam Distilled
Plant Material Used: Freshly picked flowers (in the morning)

CAS: 8006-81-3
Flash Point: 86 degrees C
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Appearance: A clear liquid - yellow to dark yellow
Odor: Characteristic

Ylang Ylang has been called the 'poor man's jasmine'. which Arctander strongly resents!
He would rather it be called 'everybody's ylang-ylang'.

Ylang Ylang #1 is the 'premiere' .

The many Ylang Ylang:

- Ylang Ylang Extra - first distillation - usually the first 30 to 45% of the total distillate
- Ylang Ylang # 1 - called the premiere
- Ylang Ylang # 3
- Ylang Ylang Complete

Ylang Ylang is a very important material used in perfumery.
Though I must say .. Ylang Extra is way to 'heady' for me.
However, is used in many high end perfumes.
I prefer blending with either Ylang # 1 or Ylang # 3.
Which to me is much softer and not so 'in your face' .

Blends well with: bergamot, resins (such as benzoin, peru balsam and spices such as
cinnamon and close , florals (such as jasmine) blends perfectly with Sandalwood and cedarwoods.

Caution:
Excessive use may cause headaches or nausea.
External use ONLY.
Do NOT use undiluted on the skin.
Store away from children & pets.

Ref:
S. Arctander - Perfume and Flavor Materials of Natural Origin 1 - pgs 668 - 671
S. Battaglia - the Complete Guide to Aromatherapy Vol 1 - pg. 602
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View Latin Name: Piper nigrum
Family: Piperaceae
Country of Origin: Madagascar
Method of Cultivation: Organic
Extraction Method: Steam distilled
Plant Part Used: dried, crushed but not quite ripe fruits of the pepper vine (black peppercorns)

CAS Number: 8006-82-4
Flash Point: > 60 C

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Country of Origin: Morocco
Botanical Name: Tanacetum annuum L.
Family: Asteraceae (Compositae)
Method of Cultivation: Organic
Method of Extraction: Steam Distilled from the fresh herb
Plant Material Used: Flowers / Aerial parts of the flowering plant
Flash Point: > 46 C

Appearance: 
A mobile, deep marine blue (ink blue) fluid with an extremely intense sweet-green-fruity odor with mild fresh-camphoraceous overtones.
 
Note Middle: 
in perfumery it is a heart note of extremely high intensity, a middle tone with a wonderful sweetness.
 
Syn: 
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View Latin Name: Lavendula angustifolia
Country of Origin: France
Family: Labiatae
Method of Cultivation: Organic
Extraction Method:Steam distilled
Plant Material Use: freshly cut flowering tops
CAS No: 8000-28-0
Flash Point: 76 C

Appearance: Colorless to pale yellow.
Odor: Characteristic, fresh, floral.

On Special:
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Niaouli CT Cineol (O)
View Botanical Name: Melaleuca quinquenervia  (Cav.) S.T.Blake (leucadendron - viridiflora )
Country of Origin: Madagascar
Family: Myrtaceae
CT : Cineol 
Method of Cultivation: Organic
Method of Extraction: Steam Distilled
Plant material used: from the leaves & twigs

CAS: 8014-68-4
Flash Point: (closed cup) 23 degrees C (Class 3)

Appearance & Odor: a pale yellow to greenish almost colorless oil.
With a strong, fresh, sweet-camphoraceous odor reminiscent of eucalyptus and cardamom (Arctander) 

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View Latin Name: Mentha piperita
Country of Origin: USA
Method of Cultivation: Organic
Extraction Method: Steam Distilled
Parts Used: leaves & flowering tops

CAS No: 8006-90-4
Flash Point:  67 degrees C (153 F) (closed cup)

Appearance: Colorless to pale yellow liquid.
Odor:           Minty, cooling, Herbal

Lot No: CO560-7000207180
Use by: Feb 2020

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