Cinnamon Oil (Cinnamomum zeylanicum)

Cinnamon Oil
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In Stock 100% PURE & NATURAL
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Botanical name Cinnamon zeylanicum

Family  Lauraceae

Source  Bark

Origin  Madagascar

Processing Method  Steam Distillation

Color/Consistency  A thin yellow or brown in color with earthy, woody and spicy odor

Aromatic Summary / Note / Strength of Aroma  A strong middle note, Roman Chamomile has a fragrance like apples and sweet straw, and is considered the finest smelling of all chamomiles.

Blends With  Frankincnse, Lavender, Cedarwood, Orange, Lemon, Neroli, Ylang-ylang.

Product Abstract

Cinnamon is native to Srilanka and India and is found in tropical regions of the world. Srilanka and India are one of the major producers and exporters of whole and powdered form of cinnamon. Cinnamon has strong aroma and they are sweet and have good taste. Due to the popularity of the cinnamon of Ceylon sometimes cinnamon are also called as Ceylonese cinnamon. Cinnamon of commerce is prepared by cutting of branches and scraping of the outer rough layer called bark and it gives heavy oil with characteristics aroma and high content of cinnamic aldehyde.


Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, but those who report it had come from China confuse it with cassia.Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trede, to protect their monopoly as suppliers, cinnamon is native to India, Sri Lanka, Bangladesh, and Myanmar.

Harvesting/Extraction Information

The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. Only 0.5 mm (0.02 in) of the inner bark is used;  the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying. The processed bark dries completely in four to six hours, provided it is in a well-ventilated and relatively warm environment. Once dry, the bark is cut into 5- to 10-cm (2- to 4-in) lengths for sale. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation. Fumigated bark is not considered to be of the same premium quality as untreated bark.

Common Usage

  • Boosts Brain Function
  • Acts as a Blood Purifier
  • Weight Loss
  • Relieves Pain
  • Weight Loss
  • Controls Diabetes
  • Treats Infections
  • Speeds up Healing
  • Prevents Heart Diseases
  • Prevents Colon Cancer
  • Removes Bad Breath
  • Cures Respiratory Problems


Being strong in nature, cinnamon oil should be avoided for internal consumption. Furthermore, it can have adverse effects on the skin if used topically in concentrated form. Therefore, it should be used in diluted form. Before using the oil, it should be tested to make sure it suits your skin. You should apply only a small quantity of the oil initially and check if you develop any allergic reaction. Do not apply the oil on the face and other sensitive areas.

Key constituents

(E)-Cinnamaldehyde 60.1–78.7%

Eugenol  2.0–13.3%

(E)-Cinnamyl acetate 0.02–11.6%

Linalool  01.2–6.0%

b-Caryophyllene 1.3–5.8%

p-Cymene 1.6–2.4%

1,8-Cineole  0.5–2.3%

Benzaldehyde  tr–3.2%

b-Phellandrene  <2.5%

a-Terpineol  0.4–1.4%2

Camphor  tr–1.3%

Terpinen-4-ol   0.5–1.2%

Benzyl benzoate  tr–01.0%

a-Caryophyllene 0–01.0%

Safrole  0–0.05%

Enquiry For Cinnamon Oil

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