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Botanical Name: Cinnamomum verum J. Presl Family: Lauraceae. Synonyms: Cinnamomum zeylanicum Nees; Ceylon cinnamon; true cinnamon. Origin: Native to Sri Lanka and parts of India. It's cultivated commercially in India, Africa, South America, the West Indies, Indonesia and the Seychelles. Botanical Description: A tropical medium-sized evergreen tree up to 15-meters (50 ft) high. Has long, lanceolated leathery leaves, with small white flowers in clusters and small bluish fruits. Oil Extraction: Essential oil is obtained by steam distillation of the bark fragments. The oil is a red-brown mobile liquid. Yield 0.5 to 0.8%. Aroma Profile: Has a powerful spicy-sweet top note. Middle note is warm sweet-spicy. Tenacious dry sweet dry out. Major Constituents: Cinnamic aldehyde (60-75%), eugenol (6%), cinnamyl acetate, β-caryophyllene. Adulterants: With cinnamon leaf oil and clove leaf oil. Synthetic cinnamic aldehyde. Regulatory Status: GRAS 182.20 Aromatherapy: Euphoric, energizing, warming. Blends well with: Orange, mandarin, tangerine, petitgrain,Peru balsam, ylang ylang. Safety Data: Dermal toxin, dermal irritant, dermal sensitizer
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