* Botanical Name: Cinnamomum verum* Plant Part: Leaves
* Extraction Method: Steam Distillation
* Origin: France
* Description: The cinnamon tree is an evergreen native to China and Vietnam that has since been cultivated in many other regions. It has shiny, leathery green leaves, and small, white flowers with oval shaped purple berries.
* Color: Golden Brown
* Common Uses: Cinnamon Leaf is believed to have the following properties: as a stimulant, an antiseptic (as with cinnamon bark), an antibiotic, an astringent and as a natural insecticide and antispasmodic.
* Consistency: Thin to Medium
* Note: Middle
* Strength of Aroma: Medium
* Blends well with: any oil from the citrus family, other spice oils (particularly clove), as well as Lavender, Rosemary and Thyme.
Aromatic Scent: Cinnamon Leaf oil has a spicy, warm, clove - like smell.
* History: Medicinal use of cinnamon bark was first recorded in Chinese formulations as early as 2700 B.C. The herb has been used as a healing aid for stomach upset and gas, diarrhea, rheumatism, kidney ailments, and abdominal pain. The Egyptians used it as a foot massage, as well as a remedy for excessive bile. It was used as an ingredient of mulled wines, love potions and a sedative during birth.
* Cautions: Though non-toxic, it is capable of causing sensitivity - particularly with mucous membranes. It should also be used in proper dilution and avoided during pregnancy. For external use only.
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