Ceylon Authentic Cinnamon Leaf Oil
(Cinnamomum zeylanicum)
100% pure essential oil
50ml (1.69 fl oz)
A product from Sri Lanka
Product features: *Spicy & musky aroma High concentration formula Steam distilled Aroma therapy quality 100% pure (Zero artificial or natural flavors) Not blended or diluted with any other oils
Uses: Used in aromatherapy A massage oil An ingredient in insect repellents & much more!
Caution: Do not use undiluted on skin. Keep out of reach of children. Discontinue use if any irritation occurs. If pregnant or under medication, consult your physician.
Ceylon spices have long been synonymous with superior organic quality. Arab and European merchants made long arduous journeys to Ceylon for her spices in the 15th and 16th centuries. Sri Lankan spices continue to carry the same reputation after all these years.
Celebrated Ceylon cinnamon, sweet, fragrant and simply irresistible, combines with captivating cardamom, fiery cloves and the magic of nutmeg, to bring you the very finest chai.
Ingredients: Pure Ceylon Black tea, natural Cinnamon, Clove, Cardamom & Nutmeg pieces.
The "True Cinnamon", or Sri Lankan Cinnamon, is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are two years of age, they typically measure about 2 meters high and 8-12 cm at the base. It is at this stage that they are ready for harvesting. Cinnamomum Verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy plant that grows in a range of conditions in Sri Lanka, from semi-dry to wet. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest treat at 300-350 meters above MSL.
Cinnamomum verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy perennial grown in Sri Lanka under a variety of conditions ranging from semi-dry to wet zones. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest tree 300-350 meters above MSL.
The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil, and cinnamon leaf oil. "Quills" are scraped peels of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels, which are dried first in the sun and thereafter in the shade."Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are featherlike pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough, unpeelable barks scraped off thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaves and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm, agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavoring confectionery, liquors, pharmaceuticals, and cosmetics. It is found to help diabetics in the digestion of sugar. It has astringent, stimulant, and carminative properties and can prevent nausea and vomiting. Cinnamon bark oil is antifungal, and cinnamon leaf oil is widely used in perfumery and cosmetics.
The "True Cinnamon", or Sri Lankan Cinnamon, is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are two years of age, they typically measure about 2 meters high and 8-12 cm at the base. It is at this stage that they are ready for harvesting. Cinnamomum Verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy plant that grows in a range of conditions in Sri Lanka, from semi-dry to wet. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest treat at 300-350 meters above MSL.
Cinnamomum verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and the Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy perennial grown in Sri Lanka under a variety of conditions ranging from semi-dry to wet zones. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest tree 300-350 meters above MSL.
The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil, and cinnamon leaf oil. "Quills" are scraped peels of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels, which are dried first in the sun and thereafter in the shade. "Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are featherlike pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough, unpeelable barks scraped off thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaves and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm, agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavoring confectionery, liquors, pharmaceuticals, and cosmetics. It is found to help diabetics in the digestion of sugar. It has astringent, stimulant, and carminative properties and can prevent nausea and vomiting. Cinnamon bark oil is antifungal, and cinnamon leaf oil is widely used in perfumery and cosmetics.
Cinnamomum tamala, commonly known as Indian bay leaf, tejpat, tej patta, or Malabar leaf. It belongs to the Lauraceae family and is closely related to the cinnamon tree (Cinnamomum verum). Indian bay leaf is known for its culinary and medicinal uses.
