Botanical Name: Cinnamomum zeylanicum
Common Method Of Extraction: Steam distilled
Parts Used: Dried inner bark
Note Classification: Base to Middle
Aroma: Warm, dry, herbal spice
Largest Producing Countries: Sri Lanka, Vietnam, Madagascar, and India
Traditional Use: Cinnamon has a long history of culinary and medicinal uses. Its high aldehyde content makes it a useful antimicrobial and antiseptic.
Properties: Analgesic, antibacterial, antifungal, anti-inflammatory, antimicrobial, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, digestive, expectorant, stimulant, stomachic, vermifuge
Benefits: Candida, colds, cough, diarrhea, flatulence, infection, insect bites, nervous exhaustion, rheumatism, slow circulation, stomach cramps, stress, toothache. Cinnamon is a good addition to a blend for disinfecting the air.
Blends Well With: Benzoin, bergamot, cardamom, clove, frankincense, ginger, grapefruit, lemon, mandarin, marjoram, nutmeg, orange, peppermint, peru balsam, petitgrain, rose, vanilla, ylang ylang.
Of Interest: Cinnamon has been a highly prized commodity since antiquity and is one of the most recognizable scents in the world. Cinnamaldehyde is the main constituent in the bark oil. It is used in perfumery to give a blend lift and strength, and is considered a mild fixative. Use this oil with caution in soap making, because it may darken the color of your product.
Safety Data: Avoid while pregnant. Do not use on skin. Not for internal use.