Natural Ingredients

Frankincense is a gum resin also called olibanum, or nyūkō (literally “milk incense”) in Japanese. Explore its origins and harvesting, its mysterious balsamic scent, and its relationship with incense culture.

Eucalyptus, well known as a food eaten by koalas, is extracted from fresh or partially dried leaves. Its aromatic, woody scent has fruity nuances.

Cypress is a tree also known in Japanese as itosugi or seiyō-hinoki. Explore its mellow, leathery scent and slightly smoky character.

Cumin is a spice with a warm, weighty aromatic scent. Explore the character of its seeds and how it is used to give perfumes a distinctive nuance.

Coriander, also called phak chi or xiangcai, is a plant in the carrot family. Explore the herbal, woody spice aroma obtained from its fruits and whole plant.

Clove is a spicy fragrance material obtained from the flower buds and other parts of the clove tree. Explore its warm, pungent scent and its subtly medicinal character.

Cinnamon, also known in Japanese as keihi or nikki, is a bark-derived fragrance material. Explore bark and leaf oils, its sweet, warm spiciness, and the characteristics of different types.

Explore the wild, Roman, and Moroccan types of chamomile used in fragrance. Compare their source plants, different scents, and uses in perfume.