Cinnamon essential oil | Cinnamomum zeylanicum

Traditional use: Cinnamon has a rich tradition of use in cuisine all over the world. For ages in many cultures, it’s been treated as a great addition to food and drinks. Some people will certainly associate cinnamon aroma with winter and Christmas spirit. The others remember this smell from childhood. It is worth noting that cinnamon can be used outside of the kitchen. It is quite popular in aromatherapy and in natural medicine. The essential oil from cinnamon traditionally has been used as an effective support for the immune system. It helps to destroy pathogenic microorganisms, so it is a good idea to use the oil during the season of infections, especially in autumn and winter when we are most vulnerable to colds. Moreover, cinnamon oil improves metabolism and facilitates regeneration of the organism, especially after intensive physical effort. That is why the massage with cinnamon and a carrier oil will help to relax the tense muscles and bring the whole body into a state of deep relaxation. The masters of natural medicine prefer to use cinnamon as a natural antidepressant and aphrodisiac. Its overwhelming, sweet and spicy aroma will help to forget about troubles, provide energy and certainly improve clarity of thinking.

Occurrence: Cinnamonum zeylanicum is an evergreen tree from the family of Lauraceae. In natural habitat it grows up to 10 meters in height but most of the cultivated trees do not exceed 3 meters because the shoots need to be cut regularly. Cinnamon tree has a thin, delicate, light brown bark that can be used as a spice after drying. The leaves of this tree have a longitudinal shape and reach about 20 cm in length while having 5 cm in width. When growing, the leaves change the color from light red to dark green. The small, yellowish flowers are gathered in umbels. The fruits of C. zeylanicum have an intense, unpleasant smell and light green color.

Commonly Cinnamomum zeylanicum occurs in the countries of South and Central America but also in Africa and Asia. The homeland of cinnamon is most likely Sri Lanka because it was the place where those trees were cultivated for the first time. It is also the place of origin for the plants that were used to produce the essential oil available in our shop.

Biochemistry: Cinnamon oil owes its properties to many active compounds but the most important one is probably cinnamaldehyde. It is the substance that gives cinnamon the distinctive, spicy aroma. In the oil there are also compounds such as: linalool, eugenol, cinnamyl acetate, trans-caryophyllene and o-cimen.

The oil available in our shop is produced with a method of steam distillation from the bark of cinnamon (Cinnamomum zeylanicum). Thanks to that every drop is optimally condensed and has an aroma bouquet unique for this plant.

Aroma: Middle note of high intensity and durability.

Fun fact: Cinnamon was one of the most valuable spices sold by Arab merchants. In order to keep monopoly on the market they came up with many interesting stories about getting cinnamon. There was one legend that claimed the cinnamon comes from the mountain tops and is brought by the birds flying in the skies.