Cinnamon Leaf Essential Oil
Botanical Name: Cinnamomum zeylanicum
Common Method Of Extraction: Steam distilled
Parts Used: Leaves
Note Classification: Middle
Aroma: Flat, warm, earthy spice
Largest Producing Countries: Sri Lanka, India, and Madagascar
Traditional Use: Cinnamon leaf has been used for culinary and medicinal purposes. The leaf oil has a higher eugenol content then the bark oil, which increases its analgesic properties.
Properties: Analgesic, antibacterial, anti-inflammatory, antiseptic, antispasmodic, carminative, insecticide, stimulant, stomachic
Benefits: Bruises, colds, cough, diarrhea, flatulence, infection, insect bites, nervous exhaustion, slow circulation, sore muscles, 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. The chemical breakdown of Cinnamon leaf oil is similar to that of Clove bud.
Safety Data: Avoid while pregnant. May cause skin irritation.
This information is for educational purposes only, it is not intended to treat, cure, prevent or, diagnose any disease or condition. Nor is it intended to prescribe in any way. This information is for educational purposes only and may not be complete, nor may its data be accurate.
As with all essential oils, never use them undiluted. Do not take internally unless working with a qualified and expert practitioner. Keep away from children. If applying an essential oil to your skin always perform a small patch test to an insensitive part of the body (after you have properly diluted the oil in an appropriate carrier).