xEO Mega food supplement dōTERRA | 120 capsules

These are not seeds but flower buds, picked before they open and dried until hard. Their eugenol content is among the highest in the plant kingdom, hence the peppery, intense note. Used in China and India since antiquity, it brings the blend its spiced depth.

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.

The little shrub of the Mediterranean scrubland, already used by the Egyptians in their preparations. Its high thymol content makes it one of the most powerful oils in the range, with a herbaceous, frankly warm aroma. A single drop is enough to mark a blend.

Cumin seeds dry in the sun before being distilled, a stage that develops their warm, faintly earthy aroma. It comes from cuminaldehyde, which makes up close to a third of the oil. A dense note, recognisable even in very small proportion.

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.

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 biennial of the European and Asian countryside, already prized by the Romans. Its carvone gives a warm aroma, somewhere between aniseed and rye bread, with real depth. It lays down the base note on which the other spices settle.

German chamomile, or matricaria, is recognised by its domed, hollow yellow centre, where that of Roman chamomile is solid. Its flower heads are picked in full bloom and then dried in the shade. The extract keeps their light bitterness, the one found in the infusion.