Gingergrass oil (Cymbopogon martinii var. sofia) is obtained from the same species as palmarosa but from its wild-growing lower-grade variety. It is dominated by perillyl alcohol and phellandrene rather than geraniol, giving it a spicy, rosy-herbaceous character distinct from palmarosa. The oil shows notable antimicrobial and antifungal properties attributed to its oxygenated monoterpene content.^[1]