Camphor White Essential Oil
Latin name: Cinnamomum camphora
Synonyms: Laurus camphora, true champor, hon-sho, laurel camphor, gum camphor, Japanese champhor, Formosa champhor
Plant family: Lauraceae
Extraction: Steam distillation from the wood, root stump and branches and then rectified under vacuum and filter pressed to produce three fractions, known as: white, brown and yellow camphor.
Origin: Japan and Taiwan and principally China. Cultivated in India, Ceylon, Egypt, Madagascar, Southern Europe and America.
Plant characteristics; A tall evergreen tree, up to 30 meters high, not unlike the linden. It has many branches bearing clusters of small white flowers followed by red berries. It produces a white crystalline substance, the crude camphor, from the wood of mature trees of over 50 years old.
Camphor White Essential Oil characteristics: A colourless to pale yellow liquid with a sharp, pungent camphoraceous odour.
Traditional use: A long- standing traditional preventative of infectious disease; a lump of camphor would be worn around the neck for protection. It was also used for nervous and respiratory diesaese in general, as well as for heart failure!
Cautions and comments: relatively non-toxic, non-sensitising and non-irritant.
Main chemical constituents: Cineol, pinene, terpineol, menthol, thymol and, unlike yellow and brown camphor, no safrol.
How to Use
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in cool, dark place.