Essential oils can be extracted from the leaves, stems, roots, bark, flower or resin from a wide variety of botanicals, and can be used for fragrance as well as for their skincare benefits.

Essential oils contain the natural fragrance and essence of the plant they are derived from, as well as its active compounds and constituents.

Essential oils are extracted from plants through methods such as cold pressing, steam distillation, solvent extraction or CO2 extraction.

Essential oils are scientifically defined as concentrated, hydrophobic liquids that contain a complex blend of volatile organic compounds (VOCs) derived from plants.

These VOCs give essential oils their distinct aroma and therapeutic properties, making them popular in aromatherapy and other natural health practices.

There are many benefits of essential oils in skincare, when they are used properly.

Botanical name: Matricaria recutita L.

Plant part: flowers

Processing method: steam distillation

Composition: 35-50% alpha bisabolol A oxide, 1-10% alpha-bisabolol, 2-6.5% alpha-bisabolone A oxide, 2-5% chamazulene

Chamomile is soothing for dry skin. It can also help relieve the appearance of redness.

Chamomile flowers are rich in antioxidants and anti-inflammatory sesquiterpenes, including α-bisabolol, β-farnesene and chamazulene.

The aroma of chamomile is rich, warm and herbaceous with pleasant apple-like undertones.

Botanical name: Citrus sinensis

Plant part: fruit peel

Processing method: cold pressed

Composition: 95% limonene

Sweet orange essential oil is composed of ~95% D-limonene and other minor compounds, including beta-myrcene, linalool, alpha-pinene, sabinene and others.

Sweet orange essential oil is one of the most popular and widely used citrus oils in aromatherapy.

The aroma of orange essential oil is delicately sweet and tangy, and smells like fresh cut oranges.

Botanical name: Citrus aurantium var. Bergamia

Plant part: fruit peel

Processing method: cold pressed

Composition: 20-50% limonene, 10-45% linalyl acetate, 3-20% linalool

The aroma of bergamot essential oil is fresh, sweet and mouth-watering, with bright, citrusy top notes, and a warm floral note in the dry down.

Dry Skin Love Wild Orange Oil Cleanser contains cold-pressed, vacuum distilled, organic bergamot essential oil that is grown in Italy.

We use bergamot that is FCF grade (bergapten-free), meaning the compound responsible for the photosensitizing effects or sunlight sensitivity have been removed.

Ito et al. Sedative effects of inhaled essential oil components of traditional fragrance Pogostemon cablin leaves and their structure-activity relationships. J Tradit Complement Med. 2015 Feb 23;6(2):140-5. 

Labarrade et al. Soothing Effect of Pogostemon cablin Extract (Patchouli), via Cannabinoid Receptor 2 Modulation in Human Skin. J Cosmet Sci. 2020 Nov-Dec;71(6):425-437.

Lin et al. Prevention of UV radiation-induced cutaneous photoaging in mice by topical administration of patchouli oil. J Ethnopharmacol. 2014 Jun 11;154(2):408-18.

Thakur A. Therapeutic potential of Pogostemon cablin herb: a comprehensive review. Pharm Pat Anal. 2022 Nov;11(6):213-224.

van Beek et al. The essential oil of patchouli, Pogostemon cablin: A review. Flavour and Fragrance Journal. 2018 Jan;33(1): 6-51.

Al-Khayri et al. Essential Oil from Coriandrum sativum: A review on Its Phytochemistry and Biological Activity. Molecules. 2023 Jan 10;28(2):696.

Casetti et al. Antimicrobial activity against bacteria with dermatological relevance and skin tolerance of the essential oil from Coriandrum sativum L. fruits. Phytother Res. 2012 Mar;26(3):420-4.

Reuter et al. Anti-inflammatory potential of a lipolotion containing coriander oil in the ultraviolet erythema test. J Dtsch Dermatol Ges. 2008 Oct;6(10):847-51.

Salem et al. Coriander (Coriandrum sativum L.) essential oil and oil-loaded nano-formulations as an anti-aging potentiality via TGFβ/SMAD pathway. Sci Rep. 2022 Apr 21;12(1):6578.

Silva et al. Antimicrobial activity of coriander oil and its effectiveness as food preservative. Crit Rev Food Sci Nutr. 2017 Jan 2;57(1):35-47.