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.
Botanical Name:
Cinnamomum verum
Aromatic Aroma:
Cinnamon Leaf has a spicy, warm, clove - like aroma.
Consistency:
Medium
Note:
Middle
Aroma Strength:
Medium
Extraction Method:
Steam Distilled
Plant Part:
Leaves
Origin:
China
Color:
Brownish yellow to dark yellow
Common Uses:
Cinnamon Leaf is believed to have the following properties: stimulant, antiseptic, antibiotic, astringent, carminative, emmenagogue, and anti-spasmodic. It is also considered to have natural insect repellent properties.
Blends Well With:
Clove, Lavender, Cedarwood, Orange, Lemon, Neroli, Ylang Ylang, Rosemary and Thyme.
History:
Medicinal use of Cinnamon Bark was first recorded in Chinese formulations as early as 2700 B.C. The herb has been used as a healing aid for stomach upset and gas, diarrhea, rheumatism, kidney ailments, and abdominal pain. The Egyptians used it as a foot massage, as well as a remedy for excessive bile. It was used as an ingredient of mulled wines, love potions and a sedative during birth.
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.
