Cinnamon leaf oil is distilled form true Cinnamon only available in Sri Lanka

The affinity between Cinnamon and Sri Lanka is so strong that the very botanical name of the spice - Cinnamomum zeylanicum is derived from the Island's former name Ceylon.

Cinnamon is an ever green tree - indigenous to Sri Lanka. The unique feature of the Cinnamon plant is that three different essential oils with different compositions are obtained form different parts of the plant.The valuable bark contains cinnamic aldehyde whereas the leaf contains eugenol and the root has camphor as its main constituent.

Cinnamon leaf oil has a warm, spicy, but rather harsh odour, lacking the rich body of the bark oil. Its major constituent is eugenol rather than cinnamaldehyde. It is used as a flavouring agent for seasonings and savory snacks. As a fragrance it is added to soaps and insecticides. The oil's high eugenol content also makes it valuable as a source of this chemical for subsequent conversion into iso-eugenol, another flavouring agent

Therapeutic properties of Cinnamon leaf oil

Anthelmintic, antidiarrheal, antidote, antimicrobal, antiseptic, antispasmodic, antiputrescent, aphrodisiac, astingent, carminative, digestive, emmenagogue, hemostatic, orexigenic, parasticide, refrigerant, spasmolytic, stimulant, stomachic, vermifuge.

Uses of Cinnamon leaf oil

Cinnamon leaf oil has been used for thousands of years for a variety of complaints including colds, flu, digestive and menstrual problems, rheumatism, kidney troubles, and as a general stimulant.

Cinnamon leaf oil blend well with

Ylang ylang, orange, mandarin, benzoin, peru balsam and in oriental mixtures.

Technical specifications

• Optical Rotation at 30°C +1° to - 2°
• Refractive index at 30°C +1.5290 to 1.5370
• Specific Gravity at 30°C / 30°C 1.028 to 1.047
• Colour and Appearance Pale yellow liquid
• Major Constituents Phenol Content ( as Eugenol ) 75 %
• Aldehyde Content (as Cinnamon aldehyde ) < 7 %