Agnihotri vijai K. of Indian Himalayan Institute of biological resources technology published articles in English in "Indian perfumer" 2012, 56 (4), 31-38 pages.

Spices and condiments are almost considered indispensable in the culinary art. Since ancient times, spices have been an important auxiliary element for flavor enhancement of countless foods and beverages. Many spices can also be used as drugs, while other spices can be used for essence and cosmetics. The history of essential oil can be traced back to the Egyptians in 2800 BC. Knowledge spread slowly to all parts of the country. Even in the Bible, there are hundreds of messages about the use of essential oils for health, healing and the glory of God.

Three modes of using essential oils were accepted within the range. The British style advocates the use of a small amount of diluted essential oil added to the base oil for massage and relaxation. The German style focuses on changing the emotional state by inhaling oil. The French style advocates the local use of pure (undiluted) essential oil and absorption into the interior. The combination of these three methods is an effective way to create emotional and physical and mental balance.

The extraction methods of essential oil include water distillation, extraction, headspace method, solid phase microextraction (SPME) technology and solvent extraction. The analytical methods include 1D and 2D-GC, GC-MS, NMR, sniffing method and electronic nose. Modern essential oil research has proved that they can be used as future drugs. Flavor and aroma will never be attributed to a single aroma compound. Using tea tree oil, lavender oil, mint oil, eucalyptus oil, cinnamon oil, lemon oil, sage oil, clove oil, yarrow oil and sandalwood oil, several essential oil formulas with medical effects were developed.