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Scientific Name: Cinnamomum zeylanicum
Country of Origin: Ceylon
Synonyms: C.verum, Laurus cinnamomum, Ceylon cinnamon, Seychelles cinnamon, Madagascar cinnamon, true cinnamon, cinnamon leaf oil.
Plant Family: Lauraceae
Plant Parts Used: Tree/Bud/Leaf
Extraction Method: Distillation
Physical Characteristics: Yellow to brownish liquid
Dominant Note(s): Base
Aroma: Spicy, sharp, sweet and musky
Main Constituents: Eugenol (80-96%), eugenol acetate, cinnamaldehyde (3%), benzyl benzoate, linalol, safrol among others.
Blends With: Benzoin, Cardamom, Clove, Coriander, Frankincense, Galbanum, Ginger, Grapefruit, Lavender, Orange, Pine, Rosemary and Thyme.
Safety Precautions: Relatively non-toxic though possible irritant due to cinnamaldehyde, Eugenol causes irritation to mucous membranes; use in moderation
Collections: Essential Oils Karooch
Type: Essential Oil
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