Cinnamon leaf oil is used to make Cinnamon Candy and Cinnamon Candy apples
Cinnamon is an ever green tree - indigenous to Sri Lanka. The unique feature of the Cinnamon plant is that three different essential oils with different compositions are obtained form different parts of the plant.The valuable bark contains cinnamic aldehyde whereas the leaf contains eugenol and the root has camphor as its main constituent.
Cinnamon leaf oil has a warm, spicy, but rather harsh odour, lacking the rich body and refinedness of the bark oil. Its major constituent is eugenol rather than cinnamaldehyde. It is used as a flavouring agent for seasonings and savory snacks. As a fragrance it is added to soaps and insecticides. The oil's high eugenol content also makes it valuable as a source of this chemical for subsequent conversion into iso-eugenol, another flavouring agent
World wide delivery within 7 days straight from Ceylon.
"Cinnamon's botanical name Cinnamomum zeylanicum
is derived from the Island's former name - Ceylon"
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.
Cinnamon oil receipts
Hot Cinnamon Candy
Ingredients
- 2 cups white sugar
- 1/2 cup Karo syrup (white)
- 1/2 cup cold water
- 1-2 tsp. cinnamon oil
- red food coloring
DIRECTIONS
- Mix in saucepan, water, syrup & sugar. Stir & boil to 295-300 degrees. Take off burner.
- Add cinnamon oil & coloring. Stir to mix well.
- Pour into buttered 9x13 pan.
- Let harden & break into pieces.
Hot Cinnamon Candy Covered Apples
Ingredients
- 1/2 cup confectioners' sugar
- 6 apples
- 2 cups water
- 2 cups white sugar
- 2 cups light corn syrup
- 1 tablespoon red food coloring
- 1 teaspoon cinnamon oil
DIRECTIONS
- Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
- Remove stems from apples and rinse them thoroughly. Spear each apple through the bottom with a rounded wooden craft stick. Dry thoroughly and set aside.
- In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium-high. Continue to boil, stirring so as not to burn, until mixture reaches 300 degrees F (150 degrees C). Remove from heat, and while stirring, add food coloring and cinnamon oil.
- Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.
Technical specifications
- Optical Rotation at 30°C +1° to - 2°
- Refractive index at 30°C +1.5290 to 1.5370
- Specific Gravity at 30°C / 30°C 1.028 to 1.047
- Colour and Appearance Pale yellow liquid
- Major Constituents Phenol Content ( as Eugenol ) 75 %
- Aldehyde Content (as Cinnamon aldehyde ) < 7 %
