It 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:
Cinnamomun cassia blume
Aromatic Aroma:
Has a warm, spicy aroma that is somewhere between Clove and Cinnamon. It is slightly herbaceous with pepper notes.
Consistency:
Medium
Note:
Middle
Aroma Strength:
Strong
Extraction Method:
Steam Distilled
Plant Part:
Bark
Origin:
China
Color:
Clear yellow to golden yellow
Common Uses:
Cinnamon Bark is highly respected as having antiseptic properties. Some material indicates that it is perfect in topical applications, and with its pleasant scent, a perfect additive to creams, lotions, and soaps. Other materials recommend that Cinnamon Bark be avoided in aromatherapy. From a spiritual perspective, it is believed to have a warming, uplifting characteristic.
Blends Well With:
Frankincense, Lavender, Cedarwood, Orange, Lemon, Neroli, Ylang-ylang.
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:
Can be irritating to the skin and mucous membranes - particularly in large doses. It should always be used in dilution. Avoid use during pregnancy.
