Originally from Madagascar and south east Asia, now mostly cultivated and produced in Sri Lanka.
The Cinnamon tree is a bushy evergreen that grows to between 5 and 15 metres in height. The leaves from which the oil is obtained are harvested all year round (but not during the rainy season). To cut down on the amount of time needed for distillation, the leaves are picked and then left to dry for a few days as dry leaves can be processed much more quickly. The essential oil is obtained by steam distillation of the leaves of the plant. This is either done in a traditional wooden still (which can hold up to 200Kg of leaves) or by using a metal vessel.
The essential oil is obtained by steam distillation of the leaves of the plant.
Analgesic, antiseptic, antispasmodic, aphrodisiac, astringent, insecticide, stimulant and tonic.
Cinnamon can be used on the skin but must always be very well diluted (1-2% max) as it can be an irritant to the skin as well as the mucus membrane. It's used in massage to improve circulation and to help with the symptoms of rheumatism. It may also be used as a rub for the stomach to help with digestive problems or stomach cramps.
It's often burned or vaporised to protect against airborne viruses and germs and also to alleviate the symptoms of colds and flu as well as helping with nervous exhaustion and stress-related symptoms.
Cinnamon blends especially well with benzoin, cloves, coriander, cardamom, frankincense, ginger, grapefruit, lavender, rosemary and thyme.