| Common name |
Cinnamon Leaf |
| Botanical name |
Cinnamonum zeylanicum |
| Method of Extraction |
Steam distilled |
| Plant Part |
Leaves |
| Country of Origin |
Sri Lanka |
| Note |
Middle-Base |
| Appearance |
yellow to brownish liquid |
| Aroma |
warm and spicy but somewhat harsh aroma |
| Major Constituents |
eugenol, eugenyl acetate, linalool, cinnamaldehyde, benzyl benzoate |
| Properties |
antiseptic, stimulating to nervous, digestive and immune systems, warming, tonic |
| Traditional Uses |
aches and pains, cold and flu symptoms |
| Blends well with |
black pepper, clove bud, cedarwood, frankincense, ginger, grapefruit, lemon, sweet orange |
| Cautions |
Maximum dermal limit of .6% for Cimmamon Leaf Essential Oil is recommended (Tisserand and Young 2014). Best avoided during pregnancy.? |
