Organic Cinnamon (Burmannii) CO2
- Distillation Method: CO2-to
- Country of Origin: Indonesia
- Plant Part: Bark
- Latin Name: Cinnamomum Burmannii
- Cultivation: Certified Organic
About the Oil: We now have two fine Cinnamon essential oil CO2 distillations, from Sri Lanka and Indonesia. Cinnamon is a warming remedy to the mind as well as the body, supporting the immune system, stimulating digestion and circulation, while restoring a feeling of well-being and a vigor for life.
Note: CO2 extracts generally include some larger molecules compared to their steam-distilled counterparts. Some may not be suitable for use in a nebulizing diffuser (unless blended with a thinner oil) – though most will be just fine in an ‘ultrasonic’ unit. Learn more about CO2 extracts on our Making Essential Oils page.
$2.06 – $116.10
|Drops per ml|
About The Plant
The Cinnamon tree is native to many countries with tropical climates such as Southern India, Burma, Madagascar Each country has a different species, each with differing aromatic compounds. These trees are evergreen and typically grow up to 15 meters in height with strong, thick branches. It is the inner bark that is harvested for essential oil production and then allowed to re-grow.
About The Oil
Our Burmese Cinnamon essential oil is produced by the method of cool-process CO2 extraction from the inner bark of Cinnamon trees from Indonesia. We find the cold-process natural CO2 distillation to make the very best 'spice' essential oils. Cinnamon bark makes exceptionally potent antibacterial essential oils and should be used with care.
The oldest known uses of cinnamon oil include reducing toothaches and fighting bad breath.
THERAPEUTICS DESCRIBED BY AROMATHERAPY SPECIALISTS
From Chrissie Wildwood’s The Encyclopedia of Aromatherapy3:
From Salvatore Battaglia’s The Complete Guide to Aromatherapy1:
A “hot and stimulating” remedy.
“the fire of courage to the belly of those who may have lost it in the maze of melancholia”
PROPERTIES OF CINNAMON REPORTED IN PEER-REVIEWED RESEARCH
SUMMARY OF RESEARCH STUDIES
In a study on rats, Cinnamon extract was applied to wounds and was found to speed up the wound healing process.3
Cinnamon extract was tested in vitro against five common foodborne pathogenic bacterial strains and was found to have strong antibacterial activity.4
Cinnamon extract reduced the pain-related behavior of rats, suggesting that it blocks the pain receptor pathways and may have potential as an effective natural pain reliever.5
Diabetic mice were given oral doses of cinnamon extract and researchers observed that the cinnamon had hypoglycemic and insulin-like effects that could be beneficial for diabetic patients.6
In a clinical pilot study in women with polycystic ovary syndrome, subjects who took daily doses of cinnamon for 8 weeks had significantly lowered insulin resistance.7
An in vitro study of the antiviral activity of 69 different plant extracts found that cinnamon had the strongest overall antiviral effect against HIV-1 and HIV-2.8
Cinnamon exhibited the strongest antioxidant activity compared to seven other spices and was equivalent to the synthetic antioxidant propyl gallate in vitro. Cinnamon has great potential as a natural preservative in food and could replace some harmful synthetic chemicals.9
Rats given cinnamon extracts were found to have a significant reduction in anxiety-related behavior.10
Cinnamon oil has an extremely high antioxidant capacity, second only to clove oil. The CO2 distilled oil has a more complex chemistry than the steam distilled, and should be an even more broad spectrum antioxidant. Included in any blend, it will serve as an excellent preservative.
diffuser, oil vaporiser
The oil should not be inhaled directly, as it may irritate the nasal membranes except in low concentration blended with other oils.
This oil has a wonderfully rich, stimulating aroma but it should not be used directly on skin except in highly dilute concentrations and should never be applied to sensitive areas due to its powerful nature. If applied topically it MUST BE SIGNIFICANTLY DILUTED TO LESS THAN 0.1% and even then we would only recommend applying to the soles of the feet.
If you choose to apply Cinnamon topically, test a very small amount first.
Ingestion is the preferred use of Cinnamon. It can be used in cooking, or taken in a cup of warm water; only 1 drop at a time is to be used. It should not be taken for more than a week as a therapeutic. Small, regular doses of Cinnamon tea made using either the bark or the essential oil could be beneficial to oxidative stress related illness in humans due to its antioxidant properties.
Kurt Schnaubelt says that the internal application of cinnamon bark is well tolerated and is safe and effective, provided it is used in appropriate small dosages. He recommends combining one drop of oil with one tablespoon of edible vegetable oil and ingesting the mixture in a gelatin capsule.
Cinnamon essential oil has an extremely powerful, diffusive, warm-spicy and tenacious aroma.
Cinnamon oil typically blends well with all citrus oils (particularly lemon and orange), Frankincense, Geranium, Lavender, Rosemary and Cardamom.
Cinnamon is a very "hot" essential oil, and can easily burn the skin if topically applied. If applied topically, it MUST BE SIGNIFICANTLY DILUTED TO LESS THAN 0.1%. Be sure to patch test a very small amount of your formula first. Always patch test for skin sensitivity. Repeated use can cause extreme skin sensitization.
Cinnamon oil should not be inhaled directly from a diffuser as it may irritate the nasal membranes except in low concentration blended with other oils.
If pregnant or under a doctor's care, consult your physician.
Not to be used with children younger than 5 years of age.
This particular cinnamon contains Coumarin in small quantities which is damaging to the liver in large doses of ingestion
1. Wildwood, Chrissie. The Encyclopedia of Aromatherapy. Healing Arts Press, 2000.
2. Battaglia, Salvatore. The Complete Guide to Aromatherapy. International Centre of Holystic Aromatherapy, 2003.
3. Kamath, J. V., et al. “Pro-Healing Effect of Cinnamomum Zeylanicum Bark.” Phytotherapy Research, vol. 17, no. 8, 2003, pp. 970–972., doi:10.1002/ptr.1293.
4. Shan, Bin, et al. “Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum Burmannii): Activity against Foodborne Pathogenic Bacteria.”Journal of Agricultural and Food Chemistry, vol. 55, no. 14, 2007, pp. 5484–5490., doi:10.1021/jf070424d.
5. Atta, A.H, and A Alkofahi. “Anti-Nociceptive and Anti-Inflammatory Effects of Some Jordanian Medicinal Plant Extracts.” Journal of Ethnopharmacology, vol. 60, no. 2, 1998, pp. 117–124., doi:10.1016/s0378-8741(97)00137-2.
6. Cheng, Diana M., et al. “In Vivo and in Vitro Antidiabetic Effects of Aqueous Cinnamon Extract and Cinnamon Polyphenol-Enhanced Food Matrix.” Food Chemistry, vol. 135, no. 4, 2012, pp. 2994–3002., doi:10.1016/j.foodchem.2012.06.117.
7. Wang, Jeff G., et al. “The Effect of Cinnamon Extract on Insulin Resistance Parameters in Polycystic Ovary Syndrome: A Pilot Study.” Fertility and Sterility, vol. 88, no. 1, 2007, pp. 240–243., doi:10.1016/j.fertnstert.2006.11.082.
8. Premanathan, M., et al. “A Survey of Some Indian Medicinal Plants for Anti-Human Immunodeficiency Virus (HIV) Activity.” Indian Journal of Medical Research, vol. 112, Sept. 2000, pp. 73–77.
9 Murcia, M. Antonia, et al. “Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure.” Journal of Agricultural and Food Chemistry, vol. 52, no. 7, 2004, pp. 1872–1881., doi:10.1021/jf0303114.
10 Yu, Hyun-Sook, et al. “Involvement of 5-HT1A and GABAA Receptors in the Anxiolytic-like Effects of Cinnamomum Cassia in Mice.” Pharmacology Biochemistry and Behavior, vol. 87, no. 1, 2007, pp. 164–170., doi:10.1016/j.pbb.2007.04.013.