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Botonical Name : Cinnamomum zeylanicum
Country of Origin: sri lanka
Color & Odor : yellow or brown in color with earthy, woody and spicy odor
Solubility : soluble in alcohol, insoluble in water
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Known by the botanical name Cinnamomum zeylanicum, Cinnamon extract is taken from the part of the tree through Steam Distillation
process. The cinnamon tree is an evergreen native to China & Vietnam
and has shiny, leathery green leaves as well as small, white flowers
with oval shaped purple berries.
COMMON NAMES:
Elaichi
BLENDS WITH:
Lavender, Frankincense, Cedarwood, Citrus Oils, Elemi, Ylang Ylang and other floral notes, Benzoin.
CONSTITUENTS:
Primarily contains 35 – 60% thymol, p-cymine (10-16%), a-terepinene
(10-16%), ß-pinene (4-5%) and dipenene (4-6%), Cinnamon oil;
cinnamaldehyde, eugenol, benzaldehyde, pinene, cineol, phellandrene,
furfurol, cymene, linalol, Cinnamon, leaf oil; eugenol acetate,
cinnamaldehyde, benzyl benzoate, linalol.
USES:
Cinnamon aroma oil has good antiseptic properties and is
perfect for topical applications. Its pleasant scent also makes it
perfect additive to creams, soaps and lotions. Further, it also used for
its warming, uplifting characteristic effect.
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