Latin name: Cinnamonum zeylanicum
Source country: Sri Lanka, India
Appearance: Golden yellow to brown darkening with age.
Aroma: Musky, spicy, heavy aroma.
Derivation: From the tree where the leaves and twigs are steam distilled to yeild the oil.
Chemicals: The main constituent is cinnamaldehyde comprising of 60-80% of the oil. It
is this compound which gives the oil its aroma and most of its therapeutic effects.
Cinnamon also contains smaller percentages of ethyl cinnamate, eugenol, beta
caryophyllene, and methyl chavicol all of which deepen the light aroma of the
Uses: It is used as a herb for cooking and sweet and sour dishes mainly in Eastern
cooking. The powder is reputed as a cure for colds and has recently been found to help
diabetes as an insulin substitute. As an essential oil it is not much used for aromatherapy
but may be useful for colds and flu. It is mainly used for fragrancing and blends with fruit
oils particularly orange to give a pleasant aroma on vapourising. Due to the presence of the
minor chemical constituents it can be irritating to the skin and create a sensitivity. The oil
is extremely concentrated.
Note: As with all pure essential oils, dilute appropriately with a suitable carrier oil
before using on the skin. Do not take essential oils internally