HUILERIE BEN SELMA

Lavender essential oil is obtained by water steam distillation of Lavandula angustifolia flowers. This is an endemic plant of the western Mediterranean region. Its main compounds are the terpene linalool in a minimum percentage of 30% and the linalyl acetate, an aromatic molecule that not only gives lavender essential oil its pleasant aroma, but also has antibacterial and antifungal properties. Lavender essential oil is a 100% natural and integral product.

Lavendin grosso essential oil is obtained by water steam distillation of Lavandula hybrida grosso flowers. This hybrid plant is richer in essences than lavender and it grows in southern Europe. Its composition stands out for its high concentration in linalool and linalyl acetate, aromatic terpenes that give it its floral and slightly minty smell, and that have several calming qualities. Contains linalin acetate, with antibacterial and antifungal properties. Lavendin grosso essential oil has become one more element of natural cosmetics due to its pleasant aroma and characteristics.

Eucalyptus essential oil is obtained by water steam distillation of Eucalyptus globulus leaves. This is a shrub native to southeastern Australia, however, today its cultivation is widely spread throughout the world. Its predominant aromatic molecule is 1,8-cineole, in a 75% minimum percentage. We also find traces of limonene and para-cymene, which in conjunction with 1,8-cineole give the essential oil of eucalyptus globulus its organoleptic properties. Eucalyptus oil is a 100% natural product.

Cypress essential oil is obtained by water steam distillation of the branches of Cupressus sempervirens. This is a arboreal species native to the eastern Mediterranean regions. The monoterpenes ?-pinene and delta-3-carene have calming and bronchodilating properties. These components are present in the composition in a high percentage. To a lesser extent, we find the presence of limonene and myrcene, which are aromatic terpenes that give the essential oil of cypress its intense characteristic aroma.