Kadamb is an evergreen, tropical tree native to southeast Asia.Its biological name is Neolamarckia Cadamba and its English name is burflower. kadamba tree yields fruits in May so it is called maytree .

Kadamba flowers are red to orange in color and it is sweet fragrant.The size flower has rounded heads. This flower holds a lively place in many Indian mythological literature. This tree connects with Lord Krishna and Radha.

Due to have many health benefits like healing properties, soothing pains, antifungal, parasitic infection etc. these flowers are used in the production of its attar.

Kadamba Flowers in water are kept in a copper made still, a Deg. The lid(The Sarpos) of the still, is sealed with clay saturated cloth, sealed with a so called Komoni. Sandalwood oil is kept in the copper receiver(the Bhapka). The furnace is lit and controlled by adding more wood or cow dung cakes (or removing them). The scent of Kadamba is beared by steam with the help of the most skilled workers.The scent of the Kadamba in the steam infuses the sandalwood oil. Over several rounds of Kadamba distillation ,sandalwood oil is imbibed well with the smell of Kadamba.

The Bhapka containing the sandalwood oil is kept cool in a cooling bath or tank which continuously receives fresh cold water. Then the Digha halts the distillation process by wrapping a cold wet cloth around the body of the Deg. The Bhapka is now left to rest so oil and Kadamba water can separate. The water is then carefully poured away from the oil. The Kadamba water is then poured back into the Deg and fresh Kadamba flowers are added again. This process is continued until the desired quality of the attar is reached. Then the attar is poured into a leather bottle, which is ideally kept in the sunlight for some time to evaporate its moisture for the best result.

It is 100% pure and natural attar with the base of sandalwood oil so it it much appreciated among aromatherapists, cosmetics and perfumers.