Pine oil is distilled from the twigs and needles of the Scotch pine that grows throughout much of Europe and Asia. It has a fresh, resinous, pine needle aroma. The oil is used to scent a number of household and personal care products such as room sprays, detergents, vaporizer liquids, cough and cold preparations and masculine perfumes. When used in skin care preparations, pine oil should always be well diluted as it can be irritating to sensitive skin. Aromatherapy benefits: refreshing, invigorating.

Essential, absolute and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. The plants used to produce these oils are grown on certified organic fields and are third-party certified by Quality Assurance International; no synthetic chemicals are used in growing or processing them. Steam distillation and cold pressing are used to extract the essential oil from the plant. Essential oils and absolutes are very potent and should always be used sparingly and in conjunction with a reliable reference. Essential oils contain the odor, taste and medicinal properties of the plant itself, but in very concentrated form, with no base oil, alcohol, water or dilutants added.

Inner bark of white pine is a preferred winter food of porcupine and deer. The Indians used the inner bark as an emergency food source. An infusion, decoction or syrup of White Pine Bark decreases thickness and increases fluidity of mucus from lungs and bronchial tubes. Grieve's classic 'A Modern Herbal': Expectorant, demulcent, diuretic, a useful remedy in coughs and colds, having a beneficial effect on the bladder and kidneys.

A delightful addition to drinks, cakes ı often candied or fermented. Kingıs: Orange peel is aromatic and slightly tonic, but is seldom used except to cover the taste of disagreeable medicines or to lessen their tendency to nausea.

Infuse for a tonic and astringent tea, specifically good for coughs. Proven effective for oral inflammations, in Asian medicine, Rose flower tea is also used to treat cough, wounds, and excessive sweating. Make rosewater as an antiseptic tonic. The flower has astringent and antibiotic properties, drying and tightening the tissues. The petals are often added to healing incenses and sachets. Scatter the rose petals in the bed chamber on your honeymoon.

Grieve's classic 'A Modern Herbal': The petals of the dark red Rose, R. gallica, known as the Provins Rose, are employed medicinally for the preparation of an infusion and a confection. The British Pharmacopoeia directs that Red Rose petals are to be obtained only from R. gallica, of which, however, there are many variations. The main point is that the petals suitable for medicinal purposes must yield a deep rose-coloured and somewhat astringent and fragrant infusion when boiling water is poured upon them.

The aromatic and nutritious Rose hips are used to make teas, extracts, marmalades and potpourris, among other things. These tiny fleshy fruits, emerge loaded with nutrition in the fall, after the flowers fade and petals have fallen off. Rosehips have traditionally been used internally for colds and flus, minor infections, scurvy, diarrhea and gastritis. Rosehips contain a large amount of bioflavanoids and vitamins, especially Vitamin C.

Grieve's classic 'A Modern Herbal': Rose hips were long official in the British Pharmacopoeia for refrigerant and astringent properties, but are now discarded and only used in medicine to prepare the confection of hips used in conjunction with other drugs, the pulp being separated from the skin and hairy seeds and beaten up with sugar. It is astringent and considered strengthening to the stomach and useful in diarrhoea and dysentery, allaying thirst, and for its pectoral qualities good for coughs and spitting of blood. Culpepper states that the hips are 'grateful to the taste and a considerable restorative, fitly given to consumptive persons, the conserve being proper in all distempers of the breast and in coughs and tickling rheums' and that it has 'a binding effect and helps digestion.' He also states that 'the pulp of the hips dried and powdered is used in drink to break the stone and to ease and help the colic.'

Due to its high concentration of Vitamin C, Orris Root tea is an excellent and pleasant tasting remedy in treating the common cold. Orris Root tea is a strong expectorant when treating coughs as well. Powdered root adds a refreshing scent to linen, dried root can be chewed to freshen breath and is a popular potpourri fixative. The fragrance is delicate and unique. Also used as a base for dry shampoos, toothpowders and face masks as well as perfumery. Orris Root used to be a popular flavor in candies in Victorian times. It is still widely used in cosmetics. The powdered root is excellent for brushing your teeth. It is an important ingredient in perfumery.

Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces.

Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the "true" part was just advertising copy for the Dutch East India Companyıs 17th century monopoly.

Cinnamon is also derived from the Cinnamonum loureirii tree native to Indonesia and the Cinnamonum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree.

Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe. So do not let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium.

Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily.

Cassia cinnamon, depending on its origin or strain, is also known as Chinese, Saigon, and Korintje (Sumatran) cinnamon. Each has its own distinctive taste.