Cinnamon Leaf Essential Oil
Botanical binomial: Cinnamomum zeylanicum
Other names: C. verum, Laurus Cinnamomum
Country of Origin: Sri Lanka, Indonesia
Part of plant used in production: Leaf
Methods of production: Water, Steam Distillation
Description: A tall tropical evergreen tree, cinnamon can be used for both its bark- the familiar culinary spice, and leaves as a stimulating oil and spice.
Characteristics: A warm, sweet and spicy aroma.
Properties: Analgesic, antiseptic, antispasmodic, aphrodisiac, cardiac, carminative, emmenagogue, insecticide, stimulant, stomachic, tonic, vermifuge.
Constituents: Eugenol (80-96%), Eugenol acetate (1%), cinnamic aldehyde (3%), benzyl benzoate (3%)
Uses: Considered a cure-all in Traditional Chinese Medicine, Cinnamon oil acts as a nerve tranquilizer, tonic, and is considered good for a weak heart. Use in a diffuser to alleviate feelings of depression, weakness, or exhaustion. Cinnamon is a very effective antiseptic, digestive, and anti-rheumatic. It alleviates colds and congestion, stimulates secretions of gastric juices and is a tonic for the digestive tract.
Blends well with: black pepper, clove bud, cardamon, frankincense, ginger, bergamot, grapefruit, lavender, lemon, orange, rosemary, ylang ylang, Thyme, tea tree
Interesting Facts: Cinnamon trade was one of the key reasons that led to the Portuguese discovering the route around the Cape to India.
Safety: Cinnamon Leaf oil is relatively non-toxic and can be used on skin when diluted in carrier oil. Cinnamon Bark oil should never be used on the skin as it is an irritant, toxin, and sensitizer.