Cinnamon Bark

Botanical ID

Cinnamomum Zeyanicum

Plant part used

Bark

Place of origin

Indonesia and Sri Lanka

Description

A tropical evergreen tree up to 15 meters high. Oil is distilled when the tree is 6-8 years old, the bark is removed in long strips and left to dry in the hot sun. These strips are rolled into tubes, the ‘quills’ familiar as the culinary spice.

Characteristics

Its scent freshens and deodorizes while emitting its characteristic warm, uplifting, and relaxing fragrance that is known to have a therapeutic grounding and soothing effect.

Method of extraction

Steam distillation.

General

A very old spice native to Sri Lanka. Most Chinese prescriptions use cinnamon as a tranquillizer, tonic and stomachic as being good for depression and a weak heart. In Ayurvedic medicine it is the basis for three aromatics – along with Cardamon & Bay – these three help promote digestion.

Blends well with

Frankincense, Ginger, Grapefruit, Lavender, Lemon, Orange, Rosemary, Tangerine & Lemon tea tree.

Indications

Mind & Spirit – Excellent for inhalation when exhausted, depressed, feeling faint or weak.

Body – Effective antiseptic, digestive and anti-rheumatic. Calms spasms and has a tonic effect on the whole body – resolves cold and flu, relieving aches and pains and low vitality. Recommended for conditions of cold, deficiency and congestion.

Skin & Hair – Not generally recommended. Useful in clearing warts.