Botanical Name: Cinnamomum zeylanicum
Plant Part: Leaves
Extraction Method: Steam Distillation
Origin: Sri Lanka
Description: The cinnamon tree is an evergreen native to China and Vietnam that has since been cultivated in many other regions. It has shiny, leathery green leaves, and small, white flowers with oval shaped purple berries.
Colour: Golden Brown
Consistency: Thin to Medium
Strength of Aroma: Medium
Blends well with: Cinnamon Leaf blends well with any oil from the citrus family, other spice oils (particularly clove), as well as Lavender, Rosemary and Thyme.
Aromatic Scent:Cinnamon Leaf oil has a spicy, warm, clove - like smell. Customers seeking the smell of the cinnamon spice should purchase cinnamon bark.
History:Medicinal use of cinnamon bark was first recorded in Chinese formularies as early as 2700 B.C. The Egyptians used it as a foot massage.
Cautions:Though non-toxic, it is capable of causing sensitivity - particularly with mucous membranes. It should also be used in proper dilution and avoided during pregnancy.
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