Cinnamon (Steam) Essential Oil
- Distillation Method: Steam
- Country of Origin: Madagascar
- Plant Part: Inner Bark
- Latin Name: Cinnamomum zeylanicum
- Cultivation: Natural
About the Oil: Our steam distilled Cinnamon essential oil is absolutely one of the finest available Pure Cinnamon oils with an exceptionally potent, warm, sweet and spicy aroma. Cinnamon Bark oil is regarded as one of the strongest antimicrobial essential oils.
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About The Plant
Cinnamomum zeylanicum is originally native to Sri Lanka, but it also thrives in other southern tropical climates including Madagascar, where this variety is grown. The tree is evergreen and typically grow up to 15 meters in height with strong, thick branches. The cinnamon tree produces thin, smooth bark with a light-yellowish brown color. It is this bark that is harvested for essential oil production and then allowed to re-grow.
About The Oil
Cinnamon essential oil is considered a warming remedy, stimulating digestion and circulation, while supporting the immune system. Our Cinnamon zeylanicum essential oil is steam distilled from the inner bark of certified Cinnamon trees from Madagascar. This steam distilled variety is the one we use in one of our most popular blends, Purify, a fantastic immune booster and air freshener. The cinnamon in Purify adds to the blend's antimicrobial properties. Pure Cinnamon oil is exceptionally potent and should be used with care.
The oldest known uses of cinnamon oil include reduces toothaches and fighting bad breath. Cinnamon bark oil is used in pharmaceutical preparations and is still included in mouth washes and toothpaste.
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 Pure Cinnamon oil from Ananda Apothecary 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 oil. 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
This Cinnamon essential oil has a deep orange-like top note, followed by a sweet and warmly spiced middle note and a dry, powerful savory undertone.
Pure 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.
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.