Cinnamon Leaf Essential Oil

ORIGIN
Sri Lanka

SCIENTIFIC NAME
Cinnamomum zeylanicum

PARTS USED
Leaves

EXTRACTION METHOD
Steam distilled

NOTE CLASSIFICATION
Middle

AROMA
Flat, warm, earthy spice

OVERVIEW
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.

BLENDS WELL WITH
Benzoin, bergamot, cardamom, clove, frankincense, ginger, grapefruit, lemon, mandarin, marjoram, nutmeg, orange, peppermint, peru balsam, petitgrain, rose, vanilla, ylang ylang

HERBAL MISCELLANY
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.

PRECAUTIONS
Oil Specific: Avoid while pregnant. May cause skin irritation.
General: As with all essential oils, never use them undiluted, in eyes or mucus membranes. 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.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.