dōTERRA Motivate Essential Oil Blend | 5 ml

A natural hybrid of water mint and spearmint, peppermint is grown for its high menthol and menthone content. Menthol is what produces the immediate sensation of freshness, whether the oil is diffused or applied to the skin.

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.

A hybrid of mandarin and bitter orange, raised by a missionary father in Algeria at the start of the twentieth century, hence its name. Its cold-pressed peel gives a scent softer and rounder than orange. It tempers the bright citrus notes of the blend.

Cold-pressed from the peel, never from the juice: it takes some sixty lemons to fill a 15 ml bottle. Its limonene, by far the main component, gives that clean, immediate aroma everyone recognises. It is one of the most widely used oils in the world.

A Mediterranean shrub with needle-like leaves, held sacred by the Greeks, the Romans and the Egyptians. Its 1,8-cineole and camphor give a bright, herbaceous scent, almost resinous. It cuts through the sweetness of the spices and keeps the blend from turning into a dessert.

The leaves are the better-known part in cooking, but it is the seeds that are distilled here. Their linalool gives a soft note, faintly floral and woody, a long way from the sharpness of the leaf. In a blend it acts as a binder: it softens the spices and keeps the whole from turning too biting.

A member of the mint family, as its scent betrays the moment a leaf is crushed. Its linalool gives a green, fresh note, softer than that of culinary basil. It opens the blend on something herbaceous and alive.

Softer than peppermint, it contains carvone where its cousin contains menthol, and that changes everything: no cold effect, but a round, faintly sweet freshness. This is the mint of chewing gum and mojitos. It brings liveliness without sharpness.

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.

A plant from the ginger family, distilled from its seeds. Its terpinyl acetate and 1,8-cineole bring the spiced roundness that softens the whole and signs the final aroma.

Also known as lemon balm for its smell, it is one of the hardest oils to produce: close to three tonnes of leaves go into a single kilo of oil. Its scent is lemony and honeyed, unusually soft. Its rarity makes it a precious ingredient.

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.