Vipsen Vietnam, Bai Dai Village, Tien Xuan Commune, Thach That District, Hanoi (2025)

27/11/2025

Farmers – The Key Players in the Natural Essential Oil Supply Chain

In the natural essential oil supply chain, modern distillation or production technology only works well when we start with good raw materials. And the people who create those materials are the farmers – the ones who care for each plant every day and directly shape its quality.

Farmers stay with their crops from planting to harvest. They understand the soil, the weather, and the seasons. With their experience, they know how to choose the right seeds, protect the plants from pests, adjust watering and fertilizing, prune correctly, and pick the right time to harvest. Every step affects how much essential oil the plants produce, so their skills matter a lot.

In many remote areas, farmers even do small distillation batches right after harvesting. Processing the plants on-site helps keep them fresh and reduces transportation costs, which can be very high in difficult terrain. This ensures the essential oil is high-quality from the very beginning.

Farmers also help create a transparent and sustainable supply chain. Because planting, caring, and harvesting all happen at the source, the quality and origin of the raw materials are always clear and easy to trace.

At VIPSEN, we believe farmers are at the center of our value chain. Thanks to their hard work and our close partnership, every drop of essential oil reflects purity, safety, and honesty — just like the dedication they put into every field they grow.

Photo: Lemongrass essential oil distillation at a Vietnamese smallholder farm

14/11/2025

Traditional Essential Oil Distillation in Vietnam: Common but Limited

The growing demand for natural essential oils has created new job opportunities for many households in Vietnam. Onsite distillation such as cassia, star anise, litsea cubeba, and citronella not only helps reduce production costs but also ensures consistent raw material quality.

In Vietnam, steam distillation remains the most popular method thanks to its simplicity and effectiveness. However, in many raw-material areas across the country, essential oil production still relies heavily on homemade distillation equipment. While these setups reflect the creativity of local farmers, they typically operate on a small scale, yield inconsistent quality, and increase overall production costs. Below are some common limitations farmers encounter during essential oil distillation:

- Low extraction efficiency: Homemade stills often fail to meet optimal technical ratios. Uneven or insufficient heating prevents the plant materials from releasing essential oils thoroughly.

- Unstable temperature control: Heat sources mainly come from wood or charcoal stoves, making it difficult to maintain stable temperatures throughout the distillation process. This fluctuation leads to inconsistencies in oil quality between batches

- Hygiene and labor safety issues: Improvised equipment is usually made from non-standard materials, lacks insulation and anti-corrosion features, and is not maintained through proper cleaning procedures.
As a result, essential oils can easily be contaminated, altering their aroma and color. Additionally, manual operation increases the risk of burns and fire hazards.

At VIPSEN, we choose to partner with farmers - empowering them through shared knowledge and practical technology to build a safer, more sustainable way of producing essential oils.

We believe that when farmers’ traditional craftsmanship is strengthened by science, Vietnamese essential oils can achieve the quality, consistency, and long-lasting value they deserve.

Image: Distillation system at a local household with VIPSEN’s consultation

13/11/2025

Xuan Mai – Where the Green of Pomelo Trees Covers the Hills

Last week, VIPSEN visited and worked with the pomelo-growing area in Xuan Mai (Hanoi), one of the largest and most well-known pomelo cultivation regions in Vietnam.

We visited the orchard after about an hour’s drive from central Hanoi, on a cool day with a light drizzle. Back in March, when we visited to collect pomelo blossoms, the branches were still white with flowers. Now, just a few months later, those blossoms have turned into round, heavy pomelos, ready for the coming harvest season.

Here, we had the chance to learn more about valuable techniques in cultivation, care, and harvesting to produce high-quality pomelos. We also talked with local farmers about collecting blossoms and young pomelos for high-quality essential oil production.

We were also welcomed to enjoy fresh pomelos at the house of Mr. Sĩ, tthe owner of an orchard of more than 1,000m². It was truly impressive to know that both he and his wife are teachers, yet still manage the entire orchard on their own.
In Vietnam, pomelos symbolize happiness in love, prosperity, and family fulfillment. In just one month, the whole region will enter the bustling pomelo harvest season.

This visit is part of VIPSEN’s ongoing efforts to connect with raw-material regions, ensuring transparency throughout cultivation, harvesting, and essential oil production, and supporting a sustainable value chain for Vietnamese pomelo peel oil.

Photos from VIPSEN’s recent visit to the pomelo orchard in Xuan Mai.

07/11/2025

Steam Distillation: The Art and Science of Extracting Essential Oils

Essential oils are mixtures of volatile compounds extracted from the leaves, flowers, bark, stems, or roots of plants, carrying the distinctive aroma and biological properties of each species.
Among various extraction techniques, steam distillation is one of the most common and effective methods used to separate essential oils from plant materials. This technique has been employed for centuries in the fragrance, pharmaceutical, and cosmetic industries due to its ability to preserve the natural aroma and characteristics of essential oils.

In principle, steam distillation works by combining heat and steam to release essential oils from plant tissues. During the process, hot steam is passed through the plant material (such as leaves, flowers, bark, or stems), penetrating the cellular structure and rupturing the oil glands. Since essential oils consist of light, volatile aromatic compounds, they are easily carried away by the steam and released together with the condensed v***r.

After v***rization, the mixture of steam and essential oil is directed into a condenser, where it is cooled and returns to a liquid state. At this stage, a mixture of distilled water and essential oil is obtained. Because essential oils are immiscible with water, the two layers naturally separate: the oil either floats on top or sinks to the bottom, depending on its density. Finally, the essential oil is separated and stored under appropriate conditions.

The steam distillation method offers several advantages: it does not use any chemicals or solvents other than water, requires minimal human intervention, is safe, applicable to many types of plant materials, and helps preserve the natural properties of the oil. However, the extraction yield depends on factors such as the type of plant, moisture content, particle size, and distillation time. Controlling temperature, pressure, and steam flow rate is essential to obtaining high-quality essential oils.

Thanks to the combination of physical principles and simple techniques, steam distillation remains a traditional yet highly scientific method widely applied in the production of natural essential oils today.

Image: Steam distillation system at VIPSEN factory

31/10/2025

History of Steam Distillation in Essential Oil Production

Steam distillation is a traditional method that remains the “heart” of the essential oil industry today. Although many modern extraction techniques have been developed - such as supercritical CO₂ extraction or solvent extraction - steam distillation still holds a special place thanks to its safety, environmental friendliness, and ability to preserve the pure, natural aroma of plants.

In Vietnam, most natural essential oils are also produced using this technique. Let’s take a look at the fascinating history of this remarkable production method.

Around 3,000 years ago, the ancient Egyptians already knew how to boil water together with flowers and resins in clay pots to collect precious aromatic drops used in religious ceremonies and medicine. Traces of those primitive distillation vessels can still be found today in ancient tombs.

In the 9th century, the Persian scholar Avicenna (Ibn Sina) made a groundbreaking improvement: he designed a copper condenser coil that allowed steam to cool more quickly, resulting in purer essential oils. The story of his successful distillation of rose oil in Balkh (Afghanistan) is still regarded as a milestone marking the beginning of modern aromatology.

By the 19th century, in Grasse, France - the world’s perfume capital - steam distillation technology had been refined using copper stills, giving rise to essential oils of lavender, bergamot, and rosemary that we still know today.

Today, steam distillation technology has advanced tremendously. Instead of manual copper stills, producers now use stainless steel equipment with automatic temperature sensors and closed-loop condensation systems. These innovations allow precise control of time, pressure, and temperature - the three key factors that determine essential oil quality.

With the same principle - using steam to “unlock” the pure aroma of natural plants - steam distillation has endured for thousands of years while retaining its core value. It stands as a testament to the perfect harmony between ancient wisdom and modern scientific progress in preserving and celebrating the natural aromas of the botanical world.

Image: Steam Distillation Equipment at VIPSEN

30/10/2025

LITSEA CUBEBA OIL OUTPUT DROPS IN THE 2025 HARVEST SEASON 🌿

Litsea cubeba is a native plant species of Vietnam. Its essential oil is a valuable natural product that is loved around the world and used in many different industries.

However, the 2025 harvest season has taken place under unfavorable weather conditions.
In mid-August, right at the start of the harvest, Typhoon Kajiki hit northern Vietnam with heavy rain and strong winds. Many forest areas were destroyed and landslides occurred, especially in the northern mountains, where Litsea cubeba trees are widely grown.
At the beginning of October, the after-effects of Typhoon Bualoi brought more heavy rain and large floods. Forests damaged by Typhoon Kajiki had not yet recovered when they were hit again by flooding. This badly affected the growth of plants, including Litsea cubeba. The trees grew poorly; many fruits dropped early or were bruised and rotten, which reduced both the amount of fruit and the essential oil content.

As a result, the yield of Litsea cubeba fruit dropped sharply compared to last season, and the oil content is lower than in recent years. These have caused the price of Litsea cubeba essential oil in Vietnam to rise.

Despite the difficulties, VIPSEN is still working with local farmers to collect and make the best use of the remaining materials for production. Together with the oil produced earlier in the season, we are still able to supply enough products to the market.
The unusual and extreme weather in Vietnam is a sign of global climate change. Local authorities, businesses, and farmers are working closely together to learn from these challenges and to take better measures to protect crops and forests, to avoid similar losses in next year’s storm season.

📸 Photo: Litsea cubeba tree

24/10/2025

Black and Green Cardamom – Distinctive Differences in Flavor and Applications

Cardamom is one of the most valuable spices and medicinal herbs of tropical Asia, widely used in both cuisine and traditional medicine. Among its varieties, black cardamom and green cardamom are the most common. Although both belong to the Zingiberaceae (ginger) family, they differ remarkably in origin, characteristics, and uses.

Black cardamom (Amomum tsao-ko) is mainly distributed in the northern mountainous provinces of Vietnam such as Lao Cai, Ha Giang, and Lai Chau. The plant typically grows at altitudes of 800–1,500 meters, where the climate is cool and humid all year round. Its fruits are large, round or slightly oval, with a thick brownish-black shell, a strong aroma, and a warm, spicy taste.
In contrast, green cardamom (Amomum subulatum) is more common in India, Sri Lanka, and other tropical regions. It prefers warm, humid climates and grows in lower altitudes. The fruits are smaller, elongated, with thin greenish or light brown shells, a sweet and mild fragrance, and a pleasant taste.

In culinary use, black cardamom is a distinctive spice in dishes such as pho, soups, stews, and hot pots. It has a warming nature and is valued in traditional Eastern medicine for dispelling cold, aiding digestion, and relieving bloating and colds.
Thanks to its attractive fragrance, green cardamom is highly prized worldwide as a spice for tea, baking, curries, coffee, and alcoholic beverages.

Due to their botanical traits and chemical compositions, the essential oils of black and green cardamom also differ significantly. Black cardamom oil has a warm, spicy, and robust aroma, primarily composed of 1,8-cineole, citral, and 2-decenal.
Meanwhile, green cardamom oil features a sweet, fresh, and delicate aroma. Besides its popularity in food and beverages, it is also widely used in perfumery, cosmetics, and body care products.

In conclusion, although both species belong to the ginger family, black and green cardamom each possess unique characteristics—from their natural habitats to their flavors and applications. Understanding and using the appropriate type of cardamom is the key to fully appreciating the essence and value of this remarkable spice.

(Photo: Green and Black Cardamom)

21/10/2025

Cardamom – A Precious Medicinal Herb in Traditional Vietnamese Medicine

Cardamom (Amomum aromaticum Roxb.) is not only a distinctive spice in Vietnamese cuisine but also a precious medicinal herb used for hundreds of years in traditional medicine.

It is a perennial plant about 2.5–3 meters tall, with rhizomes like ginger. The oval fruits grow in clusters at the base, turn dark red when ripe, and have a strong aroma. The main harvest season is from September to November. For centuries, people in the northern mountainous regions of Vietnam have regarded cardamom as a “warming medicine” — both a spice and a precious herbal remedy in traditional medicine.

According to The Dictionary of Vietnamese Medicinal Plants (Đỗ Tất Lợi, 2004) and WHO–Vietnam publications, cardamom has a spicy and warm nature. It helps improve digestion, reduce nausea, and prevent bacterial infections. People often use it to treat stomach pain, indigestion, diarrhea, and malaria. The seeds can also be used as a natural mouthwash to ease toothache and gum problems.

In the spiritual life of the H’Mông, Dao, and many other ethnic groups in Vietnam’s highlands, cardamom is not only a valuable medicinal herb but also a symbol of health, luck, and prosperity. Its warm, rich fragrance is likened to the “breath of the mountains and forests,” bringing vitality and driving away negative energy. Traditionally, people place cardamom fruits in their kitchens or rice baskets during New Year rituals to pray for good harvests and family well-being. Historical records, such as Nam Dược Thần Hiệu (“Miraculous Southern Medicines”), also mention cardamom as a royal tribute during the Lê Dynasty — a symbol of the pure essence of Vietnam’s mountainous regions.

Today, as modern research confirms its health benefits, cardamom and its essential oil are being widely used in medicine, cosmetics, and natural fragrances, showing the great potential of this traditional Vietnamese herb.

Photo: Fresh cardamom fruit

17/10/2025

Cardamom Oil – The Flavor from the “Queen of Spices”

Among the many treasures of Vietnam’s natural aroma, Black Cardamom essential oil stands out as a premium natural ingredient that embodies the refined essence of the East.

Black cardamom (Amomum aromaticum Roxb.), belongs to the Ginger family (Zingiberaceae), was first recorded in ancient Chinese medical texts such as Xin Xiu Ben Cao in the 7th century. Originating from Yunnan (China), the plant traveled along the historic Tea - Horse trade route and eventually spread to Vietnam, Laos, and Myanmar.

Today, black cardamom has become a signature plant of Vietnam’s northern mountainous region, thriving at altitudes above 1,200 meters in provinces such as Lao Cai, Lai Chau, Ha Giang, and Yen Bai. The cool climate and year-round humidity provide ideal growing conditions for this remarkable plant.

From a unique forest spices, black cardamom has evolved into a valuable ingredient in various fields:
- Traditional culinary spice: Adds a warm, spicy aroma to iconic dishes like phở, bún bò, stews, and braised dishes.
- Natural herbal medicine: In Eastern medicine, cardamom is used to support digestion, fight bacteria, and relieve colds and bloating.
- Natural essential oil production: Black Cardamom essential oil, with its warm and earthy herbal scent, is widely applied in food & beverage, aromatherapy, pharmaceuticals, and cosmetics.

From traditional cuisine to herbal medicine and now to natural flavor applications, black cardamom remains a distinctive product of Vietnam’s mountain regions. Its deep, warm aroma has been valued for generations, earning it the name “Queen of Spices” in the East.

Image: Black cardamom before distillation at VIPSEN

14/10/2025

Vietnamese Cardamom – The Black Gem of the Northwest Mountains

Cardamom (Amomum aromaticum Roxb.) is a plant native to the mountains of Northwest Vietnam. It grows well in cool, humid forests in provinces like Lao Cai, Ha Giang, and Lai Chau. After 3 - 4 years, the plant starts to produce stable yields. The harvest season is from September to November, when the fruit turns dark brown and reaches the highest essential oil content.

Beyond its use as a traditional spice, cardamom is also a valuable raw material for producing cardamom essential oil. After being harvested, the fruits are sun-dried to reduce moisture and then undergo steam distillation. The essential oil has pale yellow to golden color, with a warm spicy aroma, a gentle sweetness, and a hint of sweetness and a mild woody note – a signature of Vietnamese cardamom.
The main constituents of Vietnamese cardamom essential oil include 1,8-cineole, citral, and 2-decenal, which contribute to its characteristic aroma.

Thanks to its warm, spicy aroma and natural bioactive compounds, cardamom essential oil is widely used in various fields - as a flavor in soups, curries, pho, and herbal teas, to applications in perfumery, cosmetics, and aromatherapy for relaxation, warming the body, and supporting respiratory comfort.

Vietnamese cardamom is not only a raw material – it also carries the natural beauty and cultural identity of the Northwest mountains.

08/10/2025

🌿 Green - Skinned Pomelo – From an Edible Fruit to a Premium Essential Oil🌿

The Green - Skinned Pomelo (Citrus maxima) grown in D**g Nai, Vietnam, is recognized as one of the country’s most valuable raw materials for producing pomelo peel essential oil. Distinguished by its thick rind, large oil sacs, and high d-Limonene content, the Green - Skinned Pomelo from D**g Nai creates a fresh, gently sweet, and uplifting aroma, with subtle floral notes characteristic of southern Vietnam.

D**g Nai Province, especially the Tan Trieu region, is blessed with a warm year - round climate, fertile alluvial soil from the D**g Nai River, and generations of local farming expertise - the perfect combination for producing fragrant, high - quality Green - Skinned Pomelos for both domestic markets and export. These unique ecological conditions give the pomelos their smooth, glossy peels rich in essential oils, resulting in pomelo peel oil with a long - lasting, bright, and pure aroma.

Most Green-Skinned Pomelo essential oils are produced by steam distillation, a method that costs less than cold pressing. This process produces oil that is almost free from impurities and toxins, while retaining most of its aromatic compounds. As a result, the oil has a long - lasting, pure fragrance and is easy to preserve. Thanks to these qualities, it has become a highly sought - after raw material for cosmetics, perfume, and F&B flavor manufacturers.

The combination of a unique local pomelo variety, distinct ecological conditions, and a standardized production process has made VIPSEN Green-Skinned Pomelo Essential Oil a preferred ingredient in cosmetics, hair care, and natural fragrance applications worldwide.

📸: Green - skinned pomelo peels after preliminary processing

26/09/2025

Pomelo Peel – a Remarkable Raw Material

More than just a beloved fruit worldwide, pomelo peel has long been used in traditional Vietnamese methods for hair care and home fragrance. The outer green–yellow layer (flavedo) is rich in essential oils containing d-limonene, myrcene, linalool… – the very compounds that create pomelo’s fresh and uplifting aroma.

To ensure high-quality essential oil, the peel is carefully separated, with the white inner layer (albedo) completely removed. This part is made up mainly of pectin, cellulose, and water, which contain no essential oil and may dilute the fragrance. (Interestingly, the albedo is often used in making the famous Vietnamese dessert pomelo sweet soup.)

🍊 Where do we source pomelo peel?

Orchards & pomelo-growing regions: Hà Tĩnh (Phúc Trạch), Phú Thọ (Đoan Hùng), Bến Tre & Đồng Nai (Da Xanh), Vĩnh Long (Năm Roi)… During fruit care, some young pomelos are thinned out to help the tree channel nutrients to the remaining fruits – providing an abundant source of peel.

Agro-processing facilities: where pomelo is peeled for making candied fruit, dried snacks, or pomelo juice.

Wholesale fruit markets & pre-processing workshops: fresh peel available daily, ensuring a steady supply for continuous production.

🧪 Pre-distillation processing at VIPSEN
✅ Quick collection of fresh peel from the above sources
✅ Complete removal of albedo for optimal purity and aroma
✅ Washing – cutting – direct steam distillation

Fresh peel is distilled immediately, resulting in an essential oil with a vibrant, pure scent – free from toxins or impurities.

With Vietnam’s abundant pomelo production, Vietnamese Pomelo Oil is set to become one of the world’s most exceptional citrus-derived ingredients.

Photo: Peeling pomelo at a fruit processing workshop in D**g Nai, Vietnam

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