According to the appearance of the product three varieties are distinguished: Benzoin in tears (_B. in lacrimis_), _amygdaloid benzoin_ (_B. amygdaloides_), and lump benzoin (_B. in sortis_, _B. in massis_). The _benzoin in tears_ forms loose, smoothly terminated, longish, homogeneously appearing masses of an opal-like lustre, and first of a whitish, and later on, of a yellowish, reddish, or brownish color. The separate pieces are up to 3 millimeters in diameter, though the Siam benzoin in tears frequently consists of still larger and generally decidedly flattened pieces. _Amygdaloid benzoin_ consists chiefly of white pieces, becoming, later on, brownish, of a waxy lustre and imbedded in a lustrous brown-red resinous mass. The _lump benzoin_ or _ordinary benzoin_ has also an amygdaloid structure but is not so rich in almonds as the preceding variety and possesses either a fine granular or colophony-like ground-mass and is frequently contaminated by parts of plants. The exterior of the variety occurring in commerce in large lumps shows, according to the mode of packing, the imprint of leaves or of coarse pack-cloth. Benzoin generally consists of cinnamic and benzoic acids which occur in a crystalline state in the grains as well as the ground-mass; further, of several amorphous resins soluble in alcohol, and coloring matter. The content of cinnamic and benzoic acids amounts to from 12 to 20 per cent. The best varieties from Sumatra and Singapore contain no benzoic acid, and those from Siam no cinnamic acid. All varieties of benzoin possess a peculiar odor, that of the better varieties being agreeable, and a sweet, aromatic, but pungent taste. The melting point generally lies between 176° and 203° F., that of the tears and of the almonds being lower than that of the ground-mass. A low melting-point is accepted as a mark of quality, Siam benzoin, which is considered the best, melting at 167° F. Some varieties, for instance, those recently imported from Singapore, have a pronounced vanilla-like odor; the presence of vanillin has been established in them. The Sumatra benzoin has a storax-like odor.