Cinnamon bark oil will spice up your favourite dish
The affinity between Cinnamon and Sri Lanka is so strong that the very botanical name of the spice - Cinnamomum zeylanicum is derived from the Island's former name Ceylon.
Cinnamon bark oil possesses the delicate aroma of the spice and a sweet and pungent taste. Its major constituent is cinnamaldehyde but other, minor components impart the characteristic odour and flavour. It is employed mainly in the flavouring industry where it is used in meat and fast food seasonings, sauces and pickles, baked goods, confectionery, cola-type drinks, tobacco flavours and in dental and pharmaceutical preparations.
Add a few drops of Cinnamon Bark oil into your favourite dish and taste the difference.
Therapeutic properties of Cinnamon Bark Oil
Astringent, stimulant, carminative, anti-infective, anti fungal, digestive aid
Uses of Cinnamon Bark Oil
The effects of Cinnamon bark oil are stimulating, heating, stomachic, carminative, and tonic. The oil is one of the most powerful stimulants we possess, and it is sometimes used as a cordial in cramps of the stomach, and in syncope; or as a stimulant in paralysis of the tongue, or to deaden the nerve in toothaches. But it is principally employed as an aromatic, to cover the disagreeable taste of other drugs.
Traditional medicine in Ceylon uses cinnamon oil with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger.
Cinnamon Bark Oil blends with
Olibanum, ylang ylang, orange, mandarin, benzoin, Peru balsam and in oriental-type mixtures blend well with Cinnamon Bark oil.
Technical specifications
- Optical Rotation at 30°C - 0° to 2°
- Refractive index at 30°C - +1.5550 to 1.5880
- Specific Gravity at 30°C - 1.010 to 1.030
- Colour and Appearance - Golden yellow liquid
- Major Constituents - Cinnamic aldehyde, Eugenol
