CINNAMON | |
Botanical Name | Cinnamomum verum / Cinnamomum zeylanicum |
Origin | India |
Plant Family | Lauraceae |
Method of Extraction | Steamed Distilled |
Plant Part Used | Leaves or Bark |
Color | Golden Yellow/Brown |
Consistency | Slightly oily feeling |
Perfumery Note | Middle |
Aromatic Description | Cinnamon smells peppery, earthy, spicy, and slightly woodsy. |
Major Constituents | (E)-Cinnamaldehyde, Eugenol, Linalool, (E)-Cinnamyl Acetate, p-Cymene |
Medical Properties | anti-viral, anti-bacterial and anti-fungal, prebiotic, antioxidants with anti-inflammatory |
Uses | Colds/Flu Exhaustion, Lice, Circulation, Rheumatism, Scabies, Stress |
Blends well | Black Pepper, Clove, Ginger, Geranium, Cardamom, Bergamot, Frankincense, Grapefruit, Lavender, Lemon, Wild Orange |