Jojoba oil is obtained by pressing the seeds of the Chinese jojoba, sometimes referred to as desert nut. Although it is called Chinese, it does not come from that country. It is the fruit of a long-lived evergreen shrub that grows to a height of about 3 m and is cultivated mainly in Mexico, Arizona, Israel, Australia, Argentina, Peru and India, i.e. in warm regions. The seeds are about 10 to 15 mm long and resemble an acorn in shape.

Thanks to its chemical composition, it practically does not fade and has a long shelf life when stored properly. Jojoba oil is often referred to as an oil, but chemically it is more of a wax, although it is liquid at room temperature. It is clear and golden yellow in colour. It has a neutral scent, so it is often used in blends with essential oils. UV factor 4. It is used in cosmetics and massages. It is suitable for any skin type. It spreads very well, has excellent absorption and leaves a pleasant silky matt on the skin, leaving the skin supple and elastic.

This oil has been used since time immemorial by Native Americans, especially the Apache. Native American women used it to ease childbirth, support scar healing, and smooth the skin.

It is not used as a food.

The freezing point is approximately 12 °C.

The bulk density at 20 °C is approximately 0.864 g/cm³.

Main components: waxes of long-chain (18–22) fatty acids and alcohols, fatty acids – mainly gadolinium (C20:1) approx. 70%, erucic (C22:1) approx. 15% and oleic (C18:1) approx. 12%, vitamins, lecithin.

Czech botanical name: Jojoba čínská
English name: Jojoba
Latin name: Simmondsia chinensis
Country of origin: India