I go to every
single source.

Grows wild along mountain ridges. Harvested locally and used daily by the village in burning and Puja ceremonies. We replant double what we harvest.

One soil rich with volcanic ash from Mt Yasur, one with jungle vegetation. Blended together to bring out the ultimate properties of both.

Grows on shores, thrives in salty sandy shorelines. Local children collect the nuts for their mothers to crack and sun-dry. Anti-inflammatory and wound healer.

Essential oil extracted from chilli seeds through steam distillation. More powerful than any other chilli grown around the world.

Native to the Maori people, called Taonga, or Treasure. We collect the delicate petals during the few flowering weeks, then steam-distil for the oil.

Known as the Queen of the Amazonian rainforest. Oil extracted by cold-pressing the seed nut. Acts as an emollient, giving the jelly-feel barrier, 100% vegan.

From the Tree of Life. After the islanders use everything they need, the surplus is cold-pressed for oil. Nothing is wasted.

A sap resin that oozes from the tree. Scraped by the indigenous people, dried in hot sun, distilled in a copper still for the oil.

Gum resin from the small thorny tree. Considered one of the holy plants, also used in the anointing oil. Antibacterial and antifungal.

Native to Jamaica, family Myrtaceae. A cross between a chilli and a pepper, sweet and spicy. Eugenol content gives strong pain-relief properties.

Fat orange berry, eaten direct from the bushes while climbing in the mountains. Pressed for juice and oil.

Humectant properties that thoroughly lock in moisture, keep skin hydrated for longer, and help rejuvenate the skin after long swims.