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Cinnamon Leaf Oil

 

Botanical name : Cinnamomum zeylanicium Blume
Production process : Water steam distillation of the leaves and twigs of Cinnamomum zeylanicium
INCI : CINNAMOMUM ZEYLANICIUM LEAF OIL
N° CAS / EINECS :  84649-98-9 / 8015-91-6 / 283-479-0

 

Characteristics : 

 

Physical state : Mobil liquid
Color : Yellow-amber, brown
Odour : Characteristic, woody, spicy
Main components : Eugenol

 

 available in Organic 

Regulatory Documents :

        Conventional   ORGANIC
   Technical Data Sheet
   
   Material Safety Data Sheet             
   Others documents                     

 

Harvest Times :

 

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
     

 

Harvesting period
 

 

History & Traditions :

 

Cinnamon has been known since antiquity, and was used by the ancient Egyptians in the process of embalming. From Asia, it gradually gained Greece and Ancient Rome (where it was very expensive), following the Spice Route.

This tree with a very thin reddish brown bark, and its shiny green smooth leaves, can reach 15 meters in height. Cinnamon is mainly grown in Sri Lanka (formerly Ceylon), Madagascar, and Indonesia.