The oil is obtained by the steam distillation of rhizomes of Alpinia galanga Wild .



It is from the Ginger family and the herb is indigenous to Southeast Asia, China, Indonesia and Iran.

The oil has a fresh camphor, spicy, woody, laurel leaf, cardamom, ginger odour.

The chemical composition of the major components is as follows;

Delta and Gamma Cadinene-5-6

Camphene-4-5

Para-cymene-1-2

Cineole-48-54

Limonene-4-5

Alpha-Pinene-5-7

Beta-Pinene-6-8

Terpenen-4-ol-2-3

Alpha-Terpineol-4-6

Camphor-1-2

Other minor components from 0.5-1% are Gamma terpinene, Alpha &Beta-Santalene, Myrcene,Gamma-Muurolene, Linalool, Alpha-Guaiene, Alpha-Fenchyl acetate, Beta-Farnisene, Bornyl acetate.