Cinnamon bark

Botanical binomial: Cinnamomum cassia

Family: Lauraceae

Other names: Cassia bark, cassia lignea, oleum cassiae, Chinese cinnamon.

Part of plant used in production: Bark

Methods of production: Steam distillation

Description: An evergreen tree which grows 10-15m tall, with greyish colour bark. It is most commonly produced and used in China and the Sri Lanka.
Characteristics: Dark brown liquid, with a strong spicey overtone and warm woody odour.
Properties: CNS stimulant, sedative, hypothermic and antipyretic.
Constituents: Cinnamaldehyde, cinnamic alcohol, coumarin, eugenol
Uses: Widely used as flavouring agents in food. It is also also used in pharmaceutical and cosmetic preparations.
Blends well with Benzoin, ylang ylang, cardamom, cedarwood atlas, ginger, grapefruit, bergamot, orange.
Interesting Facts: Considered one of the 50 fundamental herbs of traditional Chinese medicine.
Safety: High dermal irritation. Not recommended for skin contact or use while pregnant or on young children and babies.
Nutra Pura Australia 2012 - 2019