Free The Encyclopedia of Essential Oils by Julia Lawless

mild, sweet, balsamic-peppery odour. It blends well with cananga, ylang ylang, vanilla, jasmine, violet and other florals.
    PRINCIPAL CONSTITUENTS Mainly caryophyllene.
    SAFETY DATA Relatively non-toxic, non-irritant, possible sensitization. Large doses cause vomiting and diarrhoea.
    AROMATHERAPY/HOME USE
DIGESTIVE SYSTEM : Intestinal infections, piles.
    RESPIRATORY SYSTEM : Bronchitis, chills, colds, coughs, etc.
    GENITO-RINARY SYSTEM : Cystitis.
    NERVOUS SYSTEM : Stress-related conditons.
    OTHER USES The oleoresin is used in pharmaceutical products especially cough medicines and iuretics. The oil and crude balsam are extensively used as a fixative and fragrance component in all types of perfumes, soaps, cosmetics and detergents. The crude is also used in porcelain painting.
BALSAM, PERU
    Myroxylon balsamum var. pereirae
    FAMILY Fabaceae (Leguminosae)
    SYNONYMS Toluifera pereira, Myrosperum pereira, Myroxylon pereirae , Peruvian balsam, Indian balsam, black balsam.
    GENERAL DESCRIPTION A large tropical tree up to 25 metres high, with a straight smooth trunk, beautiful foliage and very fragrant flowers. Every part of the tree contains a reinous juice, including the fibrous fruit. The balsam is a pathological product, obtained from the exposed lacerated wood, after strips of the bark have been removed. It is a ‘true’ balsam, which is collected in the form of a dark brown or amber semi-solid mass.
    DISTRIBUTION Native to Central America; production mainly takes place in San Salvador.
    OTHER SPECIES Myroxylon frutescens and guina-guina are close relations, as well as Tolu balsam.
    HERBAL/FOLK TRADITION It stimulates the heart, increases blood pressure, and lessens mucous secretions; useful for respiratory disorders such as asthma, chronic coughs and bronchitis. Traditionally employed for rheumatic pain and skin problems including scabies, nappy rash, bedsores, prurigo, eczema, sore nipples and wounds; it also destroys the itch acarus and its eggs.
    ACTIONS Anti-inflammatory, antiseptic, balsamic, expectorant, parasiticide, stimulant; promotes the growth of epithelial cells.
    EXTRACTION A resin-free essential oil is produced from the crude balsam by high vacuum dry distillation. (A wood oil is also produced by steam distillation from the wood chippings, which is considered of inferior quality. A white balsam called ‘myroxocarpin’ is made from the fruit, and an extract called ‘balsamito’ from the young fruit.)
    CHARACTERISTICS The oil is a pale amber or brown viscous liquid with a rich, sweet, balsamic, ‘vanilla-like’ scent. It blends well with ylang ylang, patchouli, petitgrain, sandalwood, rose, spices, floral and oriental bases.
    PRINCIPAL CONSTITUENTS Benzoic and cinnamic acid esters such as benzyl benzoate, benzyl cinnamate and cinnamyl cinnamate aswell as other traces. The crude balsam contains approximately 50–64 per cent oil, referred to as ‘cinnamein’, and 20–28 per cent resin.
    SAFETY DATA Non-toxic, non-irritant; however the balsam (not the oil) is a common contact allergen, which may cause dermatitis. Those who have this sensitivity may also react to benzoin resinoid; this is called ‘cross-sensitization’. The commercial oil is often a water-white liquid, being diluted with a solvent such as benzyl alcohol.
    AROMATHERAPY/HOME USE
    SKIN CARE : Dry and chapped skin, eczema, rashes, sores and wounds.
    CIRCULATION, MUSCLES AND JOINTS : Low blood pressure, rheumatism.
    RESPIRATORY SYSTEM : Asthma, bronchitis, coughs.
    IMMUNE SYSTEM : Colds.
    NERVOUS SYSTEM : Nervous tension, stress; like other balsams it has a warming, opening, comforting quality.
    OTHER USES The balsam is extensively used in tropical medicinal preparations, and to some extent in pharmaceutical products, for example, cough syrup. Used as a fixative and fragrance component in soaps, detergents, creams, lotions and perfumes; the oil is often used in perfumery since this avoids any resin deposits or discolouration; used in most food