Cinnamon (Cinnamomum zeylanicum)
Fun fact: Cinnamon was once so highly valued that it was used as a trade commodity between India, China, and Egypt.
The smell of cinnamon wafting through the kitchen is probably the most beloved aroma of the Earth's population. First mentioned in Chinese literature as early as 2700 BC, cinnamon is considered a “warm” herb and is valued in many ancient traditional medical systems, including Ayurvedic medicine. Early Europeans considered cinnamon a “rare and precious spice”, and it was often used in tonics to treat coughs, colds and digestive ailments. Used in just about every kitchen of every culture, cinnamon is treasured for its culinary magic as well as its therapeutic benefits. However, the kitchen and the doctor’s office aren't the only places this delicious spice shines. It is also highly valued in the world of aromatherapy for its warming and comforting qualities. Cinnamon is especially good for colds, flu, arthritis, rheumatism, and other aches and pains. It also blends well other oils, especially citrus and spice scents. Cinnamon oil is also great to use in a diffuser before parties or open houses, as it lends a homey, welcoming quality people find comforting and appealing.
Mixes well with: Bergamot, clove, frankincense, geranium, ginger, grapefruit, lavender, lemon, marjoram, nutmeg, orange, patchouli, rose, rosemary, tangerine, thyme, and ylang ylang.
Parts used: Leaves and twigs (dried inner bark).
Extraction method: Steam distillation.
Safety Information: Avoid if pregnant. Not to be used if under age 18. People with sensitive skin should avoid cinnamon completely. Do not use in baths. Can irritate mucous membranes, so use with care.