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Cinnamon essential oil - Cinnamomum zeylanicum - Madagascar

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ARO1
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100% pure and natural

Cinnamon essential oil is extracted from Cinnamonum zeylanicum, also known as C. verum and Laurus cinnamonum of the Lauraceae family. The cinnamon of Madagascar, native to Sri Lanka, is cultivated on the east coast of the big island. The production of cinnamon in Madagascar is the fruit of great patience from the rolling removal of the bark to have the right products used in the production of essential oil and gastronomy.

  • The essential oil of Cinnamon of China contains cinnamaldehyde (70 to 85%). It is this major molecule that gives it the following main properties:

     

    Anti-Infectious ++++: the essential oil of Cinnamon will destroy the fungus responsible
    of lung infections and candidiasis. It is effective against respiratory, intestinal, digestive, urinary and gynaecological infections.
    Antiparasitic +++: Cinnamon essential oil is effective against lice and nits and also on intestinal parasites (worms).
    Antispasmodic + (eugenol): Cinnamon essential oil controls smooth muscle spasms. It is especially effective on intestinal spasms.
    Tonic, Stimulant + + +: Cinnamon essential oil is a sexual stimulant (aphrodisiac). It is also sympathico-tonic.

    But also these secondary properties:

    anti-oxidant
    stoma activity reducer

Features
Botanical characteristics
  • Latin name: Cinnamomum zeylanicumBotanical family: Lauraceae
    Distilled part: leaves
    Country of origin: Madagascar
Biochemical characteristics
  • cinnamyl acetate: 2 to 7%.
  • eugenol: 70 to 85%.
Physical characteristics
  • Density at 20°C: 1.052 to 1.070
  • Refractive index at 20°C: 1.600 to 1.614
  • Rotating power at 20°C: -1° to 4°.
  • Flash point: +88°C
Organoleptic characteristics
  • Appearance: liquid
  • Colour: yellow to reddish brown
  • Odour: warm, characteristic, sweet, cinnamon
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