Botanical name: Cinnamomum Zeylanicum, also Verum
Part used: Leaf.
Extraction Method: Steam distillation
Colour: Light yellow.
Perfumery note: Base
Aroma: Warm, spicy, muskier than the bark oil.
Reported to blend well with: Benzoin, bergamot, cardamom, clove, frankincense, ginger, grapefruit, lemon, mandarin, marjoram, nutmeg, orange, peppermint, peru balsam, petitgrain, rose, vanilla, ylang ylang
Cinnamon has been a highly prized spice from the earliest of times and is one of the most recognizable scents in the world. It is used in perfumery to give blends lift and strength Oil made from the Cinnamon leaves is lighter with reported higher Eugenol content than the oil from the bark. Cinnamon oil is claimed as a natural disinfectant, germicide, viricide, insect repellent, and beneficial for respiratory tract ailments. It is included in various gargles and toothpastes.
Major Chemicals: E)-Cinnamaldehyde, Eugenol, (E)-Cinnamyl acetate, Linalool, B-Caryophyllene, p-Cymene
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