Food grade Cassia Cinnamon Oil.

          
Origin of cinnamon oil:
A native to Indonesia but cultivated in Sri Lanka and India. The Greek word 'Kinnamon' means 'tube' or 'pipe'. Cinnamon oil was used as a temple incense, while the Egyptians used it for foot massage as well as a remedy for excessive bile. It was also used as an ingredient for mulled wines, love potions & as a sedative during birth. It is derived from the Island's former name Ceylon.

Description of cinnamon bark oil:
The tree grows up to thirty feet tall with leaves that can be four to seven inches long. The flowers are inconspicuous & the panicles of the yellowish flowers are usually longer than the leaves. Its oil has demonstrated strong antibacterial & antifungal activities.

Appearance: Liquid

Aroma: warm, spicy scent

Color: Reddish brown

Chemical constituents: Cinnamon oil has various chemical compounds that include eugenol, eugenol acetate, cinnamic aldehyde and benzyl benzoate.

Cinnamon oil Therapeutic Effects:
It posses therapeutic properties which includes anthelmintic, antidiarrheal, antidote, antimicrobal, antiseptic, antispasmodic, antiputrescent, aphrodisiac, astingent, carminative, digestive, emmenagogue, hemostatic, orexigenic, parasticide, refrigerant, spasmolytic, stimulant, stomachic and vermifuge. Cinnamon Bark essential oil is highly respected as having antiseptic properties. Some material indicates that it is perfect in topical applications & with its pleasant scent.From a spiritual perspective, it is believed to have a warming, uplifting characteristic.
                                                                           
Flavoring agents :
Oil is used for flavoring confectionery and liqueurs. It is also used in pharmaceutical and dental preparations.Cinnamon can be used as spice flavor, can be readily oxidized . Some flavors in ground spices tend to volatilize, causing aroma losses. Cinnamon bark loses its aroma quickly as soon as they are ground. In addition, the way the spice is treated or processed before being ground - and the conditions of storage before delivery to the food processor - create flavor and color differences. Lower-temperature milling can produce better color, flavor and aroma retention which could be used in enhancement of flavor.Jamaica and Sierra Leone also boast pungent varieties. Similarly, cinnamon oil which comes from a dried berry varies in flavor intensity, depending on its source. Malabar and Lampong variety possess a high level of nonvolatile eugenol that gives them their characteristic flavor. They're highly aromatic, while the Malaysian and Brazilian have milder flavors.

Aromatherapy uses :
Cinnamon bark oils are used as a stimulant for the circulation, as an antiseptic, as an occasional aphrodisiac. Good for easing arthritis pain, muscle pain and adding heat to the body, but should only be used when highly diluted in a carrier oil. Cinnamon is said to increase your ability to tap into the psychic mind and to increase financial prosperity! Is nice to use in a room diffuser for that soft warm fuzzy feeling.