Commercial name: Essential Oil of Sugandha Kokila
Botanical name: Cinnamomum glaucescens
Origin: Nepal
Processing method: Steam distillation of the dried berries.

Odour: Camphoraceous and spicy.
Appearance: Golden yellow liquid.
Relative Density (20°C): 0.881 to 0.945
Refractive index (20°C): 1.486 to 1.498
Optical rotation (20°C): -22° to +10.5°
Flash point: 48°C

1,8-Cineole: 18% to 27%
Methyl Cinnamate: 10% to 19%
Alpha-Phellandrene: 5% to 6%
Alpha-Terpineol: 4% to 5%
Beta-Pinene: 3% to 5%
Sabinene: 2% to 5%
Alpha-Pinene: 3% to 4%
Methyl-Eugenol: 0% to 3%

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