Botanical Name: Cinnamomum verum
Plant Part: Leaves
Description: Cinnamomum verum originates from the island Sri Lanka (formerly called Ceylon), southeast of India. It is a tropical evergreen tree of the laurel family growing up to 15 m (45 feet) in the wild. The Cinnamon Ceylon tree has a very thin smooth bark, with a light yellowish brown color and a highly fragrant odor.
Colour: Clear yellow to orange liquid.
Common Uses: Cinnamon Essential Oil is highly respected as having antiseptic and antimicrobial properties. It has also been used to treat diarrhea and other problems of the digestive system. Some material indicates that it is perfect in topical applications, and with its pleasant scent, a perfect additive to creams, lotions, and soaps. From a spiritual perspective, it is believed to have a warming and uplifting characteristic.
Strength of Aroma: Strong
Blends Well With: Frankincense, Lavender, Cedarwood, Orange, Lemon, Neroli, Ylang-ylang.
Aromatic Scent: Cinnamon Essential Oil has a warm, spicy scent that is somewhere between clove and cinnamon. It is slightly herbaceous with pepper notes.
History: Cinnamon is native to the Indian subcontinent. It was the Portuguese traders who finally discovered Ceylon (Sri Lanka) at the end of the fifteenth century and restructured the traditional production of cinnamon by the salagama caste.
Caution: Cinnamon Bark Essential Oil can be irritating to the skin and mucous membranes – particularly in large doses. It should always be used in dilution. Avoid use during pregnancy.