The fragrant material known commercially as Ylang Ylang is an essential oil derived from the flowers of the tropical tree Cananga odorata. This species belongs to the custard apple family, Annonaceae, and is valued for its intensely sweet, floral aroma. The tree is native to the Indo-Pacific region, encompassing parts of Southeast Asia and Northern Australia. The oil produced from its flowers is a staple in the fine fragrance and aromatherapy industries.
Native Habitat and Botanical Identity
The Ylang Ylang tree is native to the tropical rainforests of the Indo-Malayan region. Its native range includes the Philippines, Indonesia, Malaysia, New Guinea, the Solomon Islands, and Queensland, Australia. The tree thrives in a hot, humid, and consistently wet climate, preferring the well-drained, often acidic soils found in its habitat.
The plant is a fast-growing, evergreen tree that can reach heights of up to 40 feet in the wild, though it is typically pruned much shorter in commercial cultivation. Its pendulous, long-stalked flowers are the source of the oil, emerging in clusters and featuring six narrow, greenish-yellow petals that resemble a sea star. These flowers are harvested early in the morning when their fragrance is at its peak potency.
The name Ylang Ylang is the Spanish spelling of the Tagalog term ilang-ilang, which means “wilderness.” This name alludes to the tree’s natural abundance in the forests of the Philippines. While sometimes mistranslated as “flower of flowers,” the term connects the plant directly to its native landscape.
Global Commercial Cultivation Centers
Although the Ylang Ylang tree originates in Southeast Asia, its modern commercial production is dominated by islands in the Western Indian Ocean. The shift from its native range to new cultivation centers began with the introduction of the tree to the Indian Ocean islands by French settlers and navigators in the 18th and 19th centuries. The primary global suppliers today are the Comoros Islands and Madagascar.
The Comoros archipelago, particularly the island of Anjouan, became the world’s leading producer, contributing a significant portion of the global essential oil supply. Madagascar is the second largest producer, with Réunion also historically playing a role in the industry. These islands offer an ideal combination of tropical climate, rich volcanic soil, and a tradition of skilled labor required for the delicate harvesting process.
The establishment of large-scale plantations was often driven by high demand from the European perfumery industry. This cemented the Indian Ocean’s place as the primary center for Ylang Ylang oil production. The quality of the oil produced in these regions makes it an economically important export crop for these island nations.
Distillation and Classification of the Essential Oil
The process of extracting the aromatic compounds from the fresh Ylang Ylang flowers utilizes steam distillation, but it is unique because the oil is collected in fractions over time. This technique is known as fractional distillation, and it separates the oil into distinct grades based on the volatility of their chemical components. The lighter, more volatile molecules are released first, while the heavier, less volatile compounds take longer to distill.
The first fraction collected, typically within the initial one to two hours of distillation, is classified as Ylang Ylang Extra. This grade possesses the sweetest, fruitiest, and most intense floral aroma because it contains the highest concentration of volatile esters and ethers, such as benzyl acetate. Ylang Ylang Extra is the most prized fraction and is reserved primarily for high-end perfumery.
As the distillation continues, the subsequent fractions are collected and graded sequentially as Ylang Ylang I, II, and III. Grade I maintains a strong floral character but is less sweet than Extra, while Grades II and III have progressively warmer, earthier, and less intense aromas. These later grades contain a higher proportion of heavier molecules, such as sesquiterpenes, and are often used in industrial applications, soaps, and lower-cost personal care products.
A final classification, Ylang Ylang Complete, represents the full, uninterrupted distillation of the oil, often lasting 12 to 18 hours. This Complete grade contains a balanced spectrum of all the aromatic compounds, blending the delicate top notes of the Extra fraction with the deeper, grounding base notes of the later fractions. It is widely preferred by aromatherapists for its holistic aromatic profile.