Jojoba

Jojoba refers to the seeds of the woody shrub Simmondsia chinensis, native to the Sonoran Desert of the southwestern United States and northern Mexico. The oil extracted from its seeds, commonly called jojoba oil, is widely used in cosmetics, skincare, and personal care products.

Unlike most plant oils, jojoba oil is a liquid wax ester rather than a triglyceride. It consists mainly of long-chain esters, giving it exceptional stability to heat and oxidation and a long shelf life. The oil is typically colorless to pale gold with a mild odor and is regarded as non-irritating for most users.

Cultivation and production rely on a drought-tolerant plant adapted to arid environments. Jojoba is grown in parts of California, Arizona, Mexico, Israel, and Australia. Seeds contain roughly half oil by weight, and harvests are usually followed by cold-press extraction and, if needed, refining to remove free fatty acids and improve clarity.

Uses in cosmetics are extensive: jojoba oil acts as an emollient and solvent, helping to moisturize skin and condition hair. It is valued for its moisturizing properties, similarity to skin’s natural sebum, and chemical stability. It is commonly found in lotions, creams, lip balms, and shampoos, and is generally regarded as safe for topical use. Patch testing is advised for those with sensitive skin.

Sustainability considerations emphasize that jojoba can be grown in arid regions with relatively low water use compared with food crops, though farming practices vary. Researchers and industry view jojoba as a valuable, stable ingredient when cultivated responsibly.