Native of Sri Lanka, it is a member of the Laureaceae family. Its leaves are long and shiny; its small round flowers give dark blue berries.
Like many spices, cinnamon appears in France with the returning crusaders. It perfumes, along with ginger, the sweet wine called ”Hypocras”. In cooking, its delicate, spicy and sweet flavour is found in numerous recipes, from gingerbread to rice pudding.
Main aromatic molecules: Aromatic aldehyde (cinnamaldehyde), phenols (eugenol), aromatic alcohols and esters.
Producing organs: Barks.
Yield: 400g to 1.7kg of essential oil per 100kg of bark.
Equivalence: 1ml → 31 drops (dosage calculated for a calibrated dropper European Pharmacopoeia).
Extracts from the book ’Aromatherapia – All about essential oils’, by Isabelle Pacchioni, watercolors by Patrick MORIN, Aroma Thera Editions . Extracts from the book ’41 essential oils essential for treating yourself differently’ and ’48 essential oils which every home needs to be healthy’ by Isabelle Delaleu and Isabelle Pacchioni, Publications of the Mandadori France group. Botanical illustrations by Agathe Haevermans.
The properties, benefits and method of use are given for information; they cannot in any case constitute or replace medical information that only health professionals can provide. For any use of essential oils for therapeutic purposes, please consult your GP or pharmacist.