Cheer dōTERRA Essential Oil Blend | 5 ml

Cold-pressed from the peel, with no heat and no solvent, which preserves its freshness. Its very high limonene content makes it one of the brightest oils in the range. It opens the blend on a lively note before the spices take over.

Its eight-pointed, star-shaped fruits dry in the sun before being distilled. The anethole they contain gives that immediately recognisable liquorice aroma, sweet and enveloping. It brings a sweetness that tempers the brightest oils.

dōTERRA distils it in Madagascar from fresh, undried rhizomes, which preserves a rounder aromatic profile. The zingiberene it contains brings that recognisable spiced warmth, at once pungent and sweet. It is the ingredient that gives the blend its comforting character.

A demanding citrus that yields fine fruit only under a very particular climate, mainly in Calabria. The peel is cold-pressed, never the juice. Its scent, at once bright and floral, is the most delicate of the whole citrus family.

Its star-shaped yellow flowers, picked by hand early in the morning, have been used in South-East Asian ceremonies for centuries. Rich in benzyl benzoate, its scent is intensely floral, almost heady. It is a signature you recognise the moment the bottle is opened.

Often called the king of essential oils. It is obtained by scoring the bark of trees grown in semi-desert country, then distilling the dried resin that beads from the cut. Its scent combines woody, resinous and faintly citrus notes. Used in ancient Egypt for perfumes and balms, it gives the blend its depth.

A tall tropical grass with cutting leaves, distilled from the whole blade. Its geranial gives a clean lemon scent, greener and more herbaceous than that of a true citrus. It lifts the blend with an unexpected tang.

The seed of a tall Amazonian tree, dried and then cured, which is when it develops its scent of cut hay, almond and vanilla. Long reserved for perfumery, it is among the most enveloping materials in the repertoire. It gives the blend its gourmand roundness.

The pods smell of nothing at harvest: it is a long scalding followed by months of drying that brings the vanillin into being. Too fragile for distillation, vanilla goes through extraction instead, hence the term absolute. It softens and extends every other ingredient.