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Cinnamon Essential Oil

Cinnamon Essential Oil
Cinnamon Essential Oil
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Product Code : 04
Product Description

Backed by the rich industry experience and knowledge, we are engaged in offering Cinnamon Essential Oil that is used for treating cold, cough, diarrhea and other problems of the digestive system. Offered essential oil is processed with high grade natural cinnamon in compliance with food industry standards  which ensure its optimum quality. This Cinnamon Essential Oil is easily available in various packaging option as per the requirement of our clients.


  • Attractive design

  • Anti-allergic

  • Exotic aroma

  • Skin friendly

Scientific Specifications














C. verum

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 metres (32.8-49.2 feet) tall, belonging to the family Lauraceae, and is native to Sri Lanka.

The leaves are ovate-oblong in shape, 7-18 cm (2.75-7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed.

Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in color and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.

The name cinnamon comes from Greek kinnon, itself ultimately from Phoenician. The botanical name for the spice-Cinnamomum zeylanicum-is derived from Sri Lanka's former (colonial) name, Ceylon.

In Malayalam it is called karugapatta and in Tamil pattai or lavangappattai. In Telugu, it is called Dalchina Chakka, Chakka meaning bark or wood. In Indonesia, where it is cultivated in Java and Sumatra, it is called kayu manis and sometimes cassia vera, the "real' cassia. In Sri Lanka, in the original Sinhala, cinnamon is known as kurundu, recorded in English in the 17th century as Korunda.[5] In Sanskrit cinnamon is known as tvak or rusit. In Urdu, Hindi, and Hindustani cinnamon is called dalchini, in Assamese it is called alseni, and in Gujarati taj. In Farsi (Persian), it is called darchin. In Arabic it is called qerfa.

Medicinal Use
In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.

Cinnamon has been reported to have remarkable pharmacological effects in the treatment of Type 2 diabetes mellitus and insulin resistance. However, the plant material used in the study was mostly from cassia and only few of them are truly from Cinnamomum zeylanicum (see cassia's medicinal uses for more information about its health benefits). Recent advancement in phytochemistry has shown that it is a cinnamtannin B1 isolated from C. zeylanicum which is of therapeutic effect on Type 2 diabetes, with the exception of the postmenopausal patients studied on C. cassia. Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion.