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.
