Viona Ravintsara Essential Oil

Ravintsara essential oil is derived from the leaves of the Madagascar Camphor tree, whose botanical name is Cinnamomum camphora. Ravintsara leaves, measuring 3 to 10 cm in length, have multiple essence cells that allow for the extraction of the essential oil.


The preparation of Ravintsara essential oil is done in three steps: leaf collection, drying and distillation.
To avoid the risk of maceration, the ravintsara leaves are delicately picked by hand. They are then dried for about 48 hours before being distilled for two to three hours.
Ravintsara essential oil can have slightly different chemical compositions depending on where it is grown.

Main active ingredients

Ravintsara or ravintsare falls into the Lauraceae family. The distillation of its leaves gives rise to an essential oil of ravintsara, free of camphor and safrole.
The distillation process of ravintsara leaves gives the essential oil a concentration of 1.8 cineole (50 to 72%), alpha-terpineol (3.5 to 11%) and monoterpene alcohols (Sabinene: 8.5% to 15.5%; Alpha-pinene: 2.5% to 10%)


Common name: Ravintsara
Other names: Ravintsara, Camphor of Madagascar
Scientific name: Cinnamomum camphora CT 1,8 cineole
Family: Lauraceae
Origin: Madagascar
Distilled part of the plant: Leaves
Main constituents: 1,8-cineole (50% to 72,6%), Sabinene (8,5% to 15,5%), Alpha-terpineole (3,5% to 11%), Alpha-pinene (2,5% to 10%)”

Longoza Viona Essential Oil

Longoza essential oil is extracted from the fine Madagascar maniguette whose botanical name is Aframomum angustifolium. Also known as the seed of paradise, the herbaceous plant, after distillation of its leaves, gives rise to an essential oil with a distinctive smell.

The preparation of Longoza essential oil begins with the gathering of the fine maniguette leaves. This is done with the utmost delicacy to preserve the plant’s biotope. The freshly picked leaves are then distilled in a stainless steel still to obtain the prized essential oil.

Longoza essential oil comes in a yellow or pale yellow color. Since the fine maniguette is a member of the zingiberaceae family, the essential oil, once extracted, gives off a fruity and slightly spicy aroma, reminiscent of ginger. Longoza essential oil offers a true olfactory adventure.

The composition of Longoza essential oil is as follows: beta-pinene, trans-beta-caryophyllene, cis-pinocarvylacetate, alpha-pinene, myrtenyl-acetate, trans-pinocarvyl-acetate, sabinene, caryopyllene oxide and alpha-humulene.
The components are listed in order of preponderance: from the component present in greatest quantity to the least dominant.

Common name: Longoza
Other names: Maniguette fine, Seed of paradise
Scientific name: Aframomum angustifolium (Sonn.) K.Schum.
Family: Zingiberaceae
Origin: Africa
Distilled part of the plant: Leaves
Main constituents: Beta-pinene, trans-beta-caryophyllene, cis-pinocarvylacetate, alpha-pinene, myrtenyl-acetate, trans-pinocarvyl-acetate, sabinene, caryopyllene oxide and alpha-humulene.”

Viona citronella essential oil

Releasing a pleasant lemony scent, citronella essential oil is derived from the herbaceous plant Cymbopogon citratus, commonly known as Indian verbena.


Part of the grass or poaceae family, lemongrass is a herbaceous plant with elongated leaves measuring in the 90 cm to 2m in height. This plant with underground stems is notably cultivated in abundance in the South of India, in Sri Lanka as well as in Africa. Very appreciated in the preparation of herbal tea and to decorate the dishes, the citronella or verbena of India is also used for the preparation of essential oil. Thus, the leaves once cut into small pieces and distilled give rise to an essential oil with a sweet lemon scent.

Main active ingredients

Lemongrass essential oil is known for its high content of citrals, however, other elements are added. Thus, citronella essential oil is composed of the following biochemical components: citrals (65 to 86%), myrcene, geraniol, folic acid, vitamins B1, B5, B6, and minerals. It should be noted that according to the cultures, the systems of production and the geographical zones, the rate of concentration of the active ingredients can vary.


Common name: Citronella
Scientific name: Cymbopogon citratus
Family: Poaceae
Origin: Southeast Asia
Distilled part of the plant: Rhizome
Main constituents: Citrals (citronnellal 40 to 48%), terpenes (Geraniol 10 to 22%), terpenols (Citronnelol 10 to 12%), limonene (2 to 3%).”

Viona Ginger Essential Oil

Ginger essential oil is obtained from a plant known by the Latin name of Zingiber officinale. This edible plant, commonly known as ginger, is mostly grown in tropical

Ginger is a perennial plant of the Zingiberaceae family. It is from the distillation of the rhizome, the dry, vibrant root of the plant, that ginger essential oil is extracted. For an assured quality, the rhizomes are picked at the age of 8 to 9 months. They are then peeled, washed and cut up before being steam distilled. To obtain 1 kg of essential oil, about 50 kg of rhizome is needed.

Ginger essential oil can have a different biochemical composition depending on the geographical area and the production process. However, the following elements are essentially found: Sesquiterpenes (Zingiberene, Sesquiphellandrene) 55 to 60%; Monoterpenes (Beta-phellandrene, Limonene) 15 to 20%. To these components are added two elements, present in small doses: Monoterpenols (Citronellol) 2 to 3%; Sesquiterpenols (Linalol) 2 to 5%.

Common Name: Ginger
Scientific Name: Zingiber officinale
Family: Zingiberaceae
Origin: Asia
Distilled part of the plant: Rhizome
Main constituents: Alpha zingiberene (17% to 27%), Beta-sesquiphellandrene (6% to 12%), Alpha-farnesene (1.9% to 6.1%), Ar-curcumene (4% to 12.5%), Beta-bisabolene (2.1% to 7.5%)”


Our products can be packaged in different containers:
– Vial
– Barrel
– Aluminum barrel

All products are labeled according to the standards and regulations in force on essential oils and raw materials.

We ship by boat or plane. “