Name : Cinnamon
Method : Steam distillation
Note Classification : Base
Scent : Rich, warm, sweet and spicy
Colour : Yellow brown
Species : Cinnamomum zeylanicum. Family Lauraceae
Extracted From : Leaves and twigs or bark The tree is an evergreen which grows to 15m in height.
Region : Sri Lanka, Malaysia, Madagascar, India, Burma, Jamaica, Africa
By-products : -
Historical : Cinnamon has long been traded as a valuable spice. In Eastern medicine it is used to treat flu, digestive and menstrual problems as well as a general stimulant.
Of Interest : The name comes from the Malay word 'kayu manis' meaning sweet wood. The Queen of Sheba gave cinnamon to King Solomon. Listed in the British Herbal Pharmacopoeia as a specific for flatulent colic and dyspepsia with nausea. Cinnamon oil has widespread use in the food and fragrance industry - e.g. toothpaste flavouring.
Aromatherapy Properties : Circulation, rheumatism, digestion, spasms, colds, flu. Some use in stress relief. Makes a very warming massage blend - good for rheumatism
Blends Well With : orange, ylang ylang, benzoin. 'Orange and cinnamon' is a classic burner blend.
Chemical Analysis :
Leaf : eugenol 80-96%, eugenol acetate, cinnamaldehyde 3%, benzyl benzoate, linalol, safrol
Bark : cinnamaldehyde 40-50%, eugenol 4-10%, benzaldehyde, cuminaldehyde, pinene, cineol, phellandrene, furfurol, cymene, linalol
Safety Data : Caution ! Bark oil is a dermal toxin and is not recommended for home use. Leaf oil is relatively non-toxic but never use undiluted. Avoid if pregnant.