Cinnamon Leaf Oil

Cinnamon Leaf Oil has a warm, spicy, but rather harsh odour, lacking the rich body and refinedness of the bark oil. Cinnamon Leaf Oils major constituent is Eugenol rather than Cinnamaldehyde. Cinnamon Leaf Oil is used as a flavouring agent for seasonings and savory snacks. As a fragrance it is added to soaps and insecticides. Cinnamon Leaf Oil's high eugenol content also makes it valuable as a source of this chemical for subsequent conversion into iso-eugenol, another flavouring agent

Therapeutic properties of Cinnamon Leaf Oil

Anthelmintic, antidiarrheal, antidote, antimicrobal, antiseptic, antispasmodic, antiputrescent, aphrodisiac, astingent, carminative, digestive, emmenagogue, hemostatic, orexigenic, parasticide, refrigerant, spasmolytic, stimulant, stomachic, vermifuge.

Uses of Cinnamon Leaf Oil

Cinnamon leaf oil has been used for thousands of years for a variety of complaints including colds, flu, digestive and menstrual problems, rheumatism, kidney troubles, and as a general stimulant.

Cinnamon leaf oil blend well with

Ylang ylang, orange, mandarin, benzoin, peru balsam and in oriental mixtures.
Caution - Cinnamon Leaf oil is relatively non-toxic; possible irritant because of the cinnamaldahyde. Eugenol is irritant to the mucous membranes: use in moderation Cinnamon leaf oil.