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Cinnamon Leaf
Cinnamomum zeylanicum (C. verum) · Lauraceae
True cinnamon is a tropical evergreen native to Sri Lanka and grown across parts of South and Southeast Asia. The tree can reach about 20–60 ft, with leathery leaves, small yellow flowers, a stout trunk, and reddish-brown bark.
Cinnamon has been used for centuries as spice and medicine. Traditional uses include support for colds, flu, digestion, menstrual discomfort, and as a general stimulant. The distilled leaf oil is a modern aromatic product; the historic spice was the inner bark.
Botanical name: Cinnamomum zeylanicum
Origin: Sri Lanka
Extraction: Steam distillation
Plant part: Leaves
Aroma: Warm and spicy
Note: Middle
Blending factor: 1
Consistency: Thin
Color: Golden yellow to brown
Blends well with: Atlas or Himalayan cedarwood, clove bud, lavender (40/42 or Bulgarian), lemon, neroli, sweet orange, rosemary, red thyme, ylang ylang
Main constituents: Eugenol, trans-β-caryophyllene, benzyl benzoate
USDA Certified Organic
MOSA Certified Organic
Cinnamon leaf oil is high in eugenol and can irritate skin and mucous membranes. Use in very low dilution.