Essential Oil, Cinnamon Leaf

Name: Cinnamon Leaf

Botanical Name: Cinnamomum zeylanicum

Main Constituents: Eugenol: 70-85%

Origin: Sri Lanka

Extraction Method: Steam Distilled

Part of Plant: Leaves

Description & Colour: Brownish yellow to dark brown liquid, medium consistency

Aromatic Summary: A warm, spicy scent of Cinnamon and cloves. Hints of earthy, herbaceous notes that are not sweet. 

Flashpoint: 87.78°C

Storage:  Transfer out of any metal and shipping containers (used for safe shipping), keep in dark glass container 

Safety Notes: For external use only; dilute before use. May cause skin irritations, a skin test is recommended prior to use, avoid contact with eyes. Avoid During Pregnancy. Caution: This has phototoxic properties and exposure to the sun must be avoided after application to the skin.

Usage: Antidiarrheal, antidote (to poison), antimicrobial, antiseptic, antispasmodic, astringent, digestive, emmenagogue, stimulant (circulatory, cardiac, respiratory, stomachic, and vermifuge. Good for circulation, and rheumatic pain - also helpful for stress, colitis, and digestive disorders. Also used for Vaporizer, aromatherapy, perfumes, creams, lotions and soaps

Blends well with: Clove Bud, Lavender, Cedarwood, Orange, Lemon, Neroli, Ylang-ylang, Rosemary, and Thyme.

Cinnamon leaves grow from an evergreen tree that lives in tropical climates. The tree itself has a very fragrant smell, with smooth, thin bark, and grows up to around 45ft.