Peru Balsam EO

Latin name :

Myroxylon balsamum var. pereirae

Botanical profile :

The Peru balsam comes from a balsam tree of the Fabaceae family and the genus Myroxylon.

Geographic origin :

Originally from Peru, this balm is cultivated mainly in El Salvador (main producer), and still partly in Peru

Chemotypes :

The genus Myroxylon includes only two species :
Myroxylon balsamum grouping the two varieties used in perfumery : Peru Balsam Resinoid (var.pereirae) and Tolu Balsam Resinoid (var.toluiferum).
Myroxylon peruiferum : less used in perfumery.

Extraction process :

The explotation of balsam trees begins when the tree reaches 20 to 30 years because the trunk has a greater width and therefore, yield is better. The local people, called ''balsameros '', are responsible for strategically incising (V-shaped incision) the trunk of the tree causing an immune response and allowing the exsudation of a brown balm. This incision is usually made from January to May during the dry season and from May to September during the rainy season. Following the incision, the farmers come to apply an inflamed torch on the wounded surface. This step is essential otherwise the balm would not exhilarate. Then, they put rags directly on the trunk to collect the balm by absorbing all of the exsudate for a few weeks. Afterwards, the rags are collected and boiled to separate the balm from the fabrics.
After the balm is collected, it is diluted in alcohol to precipitate heavy and insoluble bodies. Precipitation is favored by glazing, which means subjecting the balm-alcohol mixture to a temperature gradient of 140 °F to 32 °F to obtain the resinoid.
Peru Resinoid can be distilled to be bleached, without a great olfactory deterioration -> Peru Balsam EO

Major Components :

Data not available.