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Cinnamon Oil (Cinnamomum zeylanicum)

Cinnamon Oil
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Botonical Name


Cinnamomum zeylanicum




Country of Origin


Sri Lanka

Color & Odor


Clear yellow to brownish yellow liquid with a warm, spicy scent



Soluble in alcohol and oils but insoluble in water.

Specific Gravity


0.8847 – 1.180 @ 30°C

Optical Rotation


(-2.0) – (+2.0) @ 25°C

Refractive Index


1.515 – 1.588 @ 20°C

Flash Point


87.7 °C

Extraction Method


Steam distillation of the bark of the tree

This essential oil is extracted by water or steam distillation from the leaves and twigs of Cinnamon. It is a tropical evergreen tree that grows up to 15m high, with strong branches and thick scabrous bark. The tree has shiny green, leathery leaves with small white flowers and oval bluish-white berries. These plants are organically cultivated and are “Indian Organic Certified”.

Cinnamon, Cassia Bark, Cinnamon Leaf Essential Oil

It blends well with benzoin, cloves, coriander, cardamom, frankincense, ginger, grapefruit, lavender, rosemary and thyme.

The main components include eugenol, eugenol acetate, cinnamic aldehyde and benzyl benzoate.

Cinnamon bark is the most common part and widely used as a spice. It is mainly used in cookery as a condiment and flavoring material. Cinnamon oil is extensively used all over the world for treating various health disorders such as respiratory problems, skin infections, blood impurity, menstruation problems, heart disorders, etc. Cinnamon has various other health benefits, owing to its attributes of antibacterial, antifungal, antimicrobial, astringent and anti clotting properties.

Indian Certified Organic (ICO) and Department of Agriculture.

A recipient of five "CERTIFICATE OF MERIT" awards from CHEMEXCIL.

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