Home › Glossary › Sugandha Kokila

Sugandha Kokila

Q: Is Sugandha Kokila natural or synthetic?

. Extraction: Steam distillation of dried berries, processed within Nepal due to export restrictions on raw material..

GREENS, HERBS AND FOUGERES / spicy · warm · aromatic

Sugandha Kokila

Category	GREENS, HERBS AND FOUGERES
Subcategory	spicy · warm · aromatic
Origin
Volatility	Heart Note
Botanical	Cinnamomum glaucescens
Appearance	yellow to gold yellow clear liquid
Odor Strength	Medium
Producing Countries	India, Nepal
Pyramid	Heart

Camphoraceous, fruity, spicy warmth from Himalayan cinnamon berries. A unique intersection of eucalyptus-like freshness, cinnamon warmth, and green-tea quietness.

Scent
Terroir & Origins
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Camphoraceous-fresh opening transitioning into warm cinnamon-spice, settling into green-tea quietness. Less sweet than cassia, fresher than true cinnamon, more complex than eucalyptus.

Evolution over time

Immediately

Fresh camphor-eucalyptus burst

After a few hours

Warm cinnamon-spice heart

After a few days

Quiet green-tea dry-down, persistent

Terroir & Transformation

Indicative 2025 wholesale prices.

The Full Story

Sugandha kokila (Cinnamomum glaucescens) is an evergreen tree native to Nepal's Rapti Zone. The essential oil from berries contains methyl (E)-cinnamate, 1,8-cineole (eucalyptol), and linalool.

The scent is unusual: it opens with fresh camphor-eucalyptus brightness, transitions through warm cinnamon-spice, and settles into green-tea-like dry-down. This tri-phasic evolution in a single oil is rare.

The species is considered at-risk due to over-harvesting. Export of raw berries from Nepal is restricted.

This note in Première Peau. Simili Mirage · Gravitas Capitale. Sample all seven extraits in the Discovery Set.

—

Related: Acronychia Pedunculata · Adoxal · Agave · Algae · Aloe Vera · Aromatic Notes · Asparagus · Avocado

Did You Know?

Did you know?

Nepal restricts export of unprocessed sugandha kokila berries to protect the at-risk species and ensure economic benefit stays in distilling communities.

Extraction & Chemistry

Extraction method: Steam distillation of dried berries, processed within Nepal due to export restrictions on raw material.

↑ See Terroir & Origins for origin-specific methods.

Molecular Formula	Complex mixture — key components: 1,8-Cineole (C₁₀H₁₈O), Camphor (C₁₀H₁₆O), Linalool (C₁₀H₁₈O)
CAS Number	91745-17-4
Botanical Name	Cinnamomum glaucescens
IFRA Status	No known restrictions
Synonyms	Indian bay, Cinnamomum
Physical Properties
Odor Strength	Medium
Appearance	yellow to gold yellow clear liquid
Specific Gravity	0.92720 to 0.94490 @ 23.00 °C.
Refractive Index	1.48760 to 1.49700 @ 23.00 °C.

In Perfumery

Heart note bridging camphoraceous-fresh and spicy-warm families. Key constituents: methyl (E)-cinnamate, 1,8-cineole, linalool. Sustainability concern: at-risk species with export restrictions.