Other oils included in doTERRA products

It is our goal to provide as much useful information on each product as we can. This is relatively straightforward with single oils and with the blends that include only doTERRA single oils. Many of the doTERRA blend products, however, include oils that are not sold as single doTERRA essential oils, so these oils have no product pages that we can link to from the blend page. We give a brief description here of some of the oils included in doTERRA blends that do not have their own product page.


doTERRA AU/NZ Ravintsara (Cinnamomum camphora) essential oil 5mL German Chamomile / Blue Chamomile (Matricaria Chamomilla) Osmanthus Fragrans flower Vanilla flower with unopened bud Yuzu Fruit (Citrus Junos)

Cinnamomum camphora – Ho Wood Leaf / Ravintsara
German / Blue Chamomile
Osmanthus Fragrans
Vanilla Absolute
Yuzu  (Citrus Junos)


Cinnamomum camphora / Ho Wood Leaf

doTERRA AU/NZ Ravintsara (Cinnamomum camphora) essential oil 5mL

Cinnamomum camphora is commonly known as the Camphor Tree, Camphorwood or Camphor laurel. When distilled, its leaves produce oils with six different chemotypes – camphor, linalool, 1,8-cineole (eucalyptol), nerolidol, safrole, and borneol.

Ravintsara is the commercially known name for the essential oil distilled from the leaves of Cinnamomum camphora grown in Madagascar, which is high in 1,8-cineole / eucalyptol.  This oil is used in the Easy Air blend.

Essential oils distilled from the leaves of Cinnamomum camphora grown in China are usually known as Ho Leaf. The region (including Taiwan and Japan) is generally known for producing oils high in linalool.  doTERRA blends such as Lavender Peace (Serenity) and Balance use Ho Wood essential oil for its high linalool content.

Further reading: Wikipedia and Robert Tisserand.


German Chamomile  (Matricaria chamomilla)

German Chamomile / Blue Chamomile (Matricaria Chamomilla)

German (Blue) Chamomile and Roman Chamomile are both used for relaxation. Whereas Roman Chamomile distills to a pale yellow, German Chamomile essential oil is deep blue and is often referred to as Blue Chamomile.

Therapeutically, Roman and German are frequently used interchangeably however Roman Chamomile is more often associated with sleep and tranquility whereas German Chamomile is associated with relieving muscle and joint discomfort, and sometimes hayfever symptoms.

Further reading: Wikipedia


Osmanthus Fragrans

Osmanthus Fragrans flower

Variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, Osmanthus Fragrans is a species native to Asia from the Himalayas through southern China to Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand.

It is cultivated as an ornamental plant in East Asian gardens, and gardens in Europe, North America, and elsewhere in the world for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots.

In traditional Chinese medicine, osmanthus tea has been used as a herbal tea for the treatment of irregular menstruation. The extract of dried flowers has showed neuroprotective, free-radical scavenging, antioxidative effects in in vitro assays.

Reference: Wikipedia



Vanilla flower with unopened bud

Vanilla is a spice derived from orchids of the genus Vanilla. Vanilla is the second most expensive spice after Saffron as growing of the vanilla seed pods is labour intensive.

There are many ways to extract oil from the vanilla bean.  The purest and most concentrated extract is Vanilla absolute, used by doTERRA in some of its essential oil blends.


Reference: Wikipedia


Yuzu  (Citrus Junos)

Yuzu Fruit (Citrus Junos)

Yuzu is a citrus fruit native to East Asia, believed to have originated in China as a hybrid of sour mandarin and other citrus types (possibly ichang papeda or grapefruit). The essential oil is cold pressed from the fruit peel of the Citrus Junos tree, and has a tart / tangy, citrus aroma.

Yuzu is rarely eaten as a fruit and has traditionally been used in Korean cuisine for marmalade and tea. In Japan it’s used as a zest in cooking as well as an ingredient in vinegar, sauces and even liquor.

Reference: Wikipedia




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