Botanical Name: Cinnamomum zeylanicum
Plant Part: Leaves
Extraction Method: Steam Distillation
Origin: Sri Lanka
Description: The cinnamon tree is an evergreen native to China and Vietnam that has since been cultivated in many other regions. It has shiny, leathery green leaves, and small, white flowers with oval shaped purple berries.
Colour: Golden Brown
Common Uses: Cinnamon Leaf is believed to have the following properties: as a stimulant, as an antiseptic (as with cinnamon bark), as an antibiotic, as an astringent, as a carminative, as an emmenagogue, and as a natural insecticide and antispasmodic.
Consistency: Thin to Medium
Strength of Aroma: Medium
Blends well with: Cinnamon Leaf blends well with any oil from the citrus family, other spice oils (particularly clove), as well as Lavender, Rosemary and Thyme.
Aromatic Scent: Cinnamon Leaf oil has a spicy, warm, clove – like smell. Customers seeking the smell of the cinnamon spice should purchase cinnamon bark.
History: Medicinal use of cinnamon bark was first recorded in Chinese formularies as early as 2700 B.C. The herb has been used as a healing aid for stomach
upset and gas, diarrhoea, rheumatism, kidney ailments, and abdominal pain. The Egyptians used it as a foot massage, as well as a remedy for excessive bile. It was used as an ingredient of mulled wines, love potions and a sedative during birth.