Cinnamon - Cinnamonum Zeylanicum
(aka Cinnamon leaf oil)
Cinnamon, one of the oldest, traditional spices and trade commodities, dates back over 4,000 years. It grows native in tropical forests in altitudes up to 1500 ft. Today it is cultivated in the Philippines and West Indies where it is harvested every 2nd year during the rainy season. The bark is harvested and the outer bark is scraped away, revealing the inner bark.
Cinnamon leaf essential oil that is distilled from the bark, leaves and twigs is relatively non-toxic. However, Cinnamon essential oil that is extracted exclusively from the bark is not used in aromatherapy. It is an irritant to mucous membranes and a dermal toxin (skin).
Aromatherapy Use
Cinnamon is a warming herb. It stimulates the circulatory system
and this makes it perfect for people who get chilled easily or
suffer from rheumatism or other forms of arthritis. Its antiviral
properties as well as antispasmodic properties make it a wonderful
choice for colds, flu, aches and pains including menstrual cramps
and indigestion.
Cinnamon has strong antiseptic and astringent properties too. Use as a mouth wash for gingivitis or other gum infections.
Japanese research in the 1980's showed Cinnamon as a sedative and analgesic. These are great properties for use in the bath or massage. A topical massage can help circulate the blood to the toes and fingertips, and can soothe sore, tired and worn out feet. With its sedative properties, Cinnamon oil always makes a very relaxing massage. Always dilute with a carrier oil before using on the skin.
Bathing with Cinnamon is an easy way to treat aching joints and muscles. Its antibacterial, antiviral and antifungal properties make it perfect for any skin issues from infections, lice, scabbies or other parasites and worms to aiding bronchitis, flu and cold symptoms, including nausea or sneezing. Don't forget Cinnamon is great for PMS and scanty periods.
Medicinal Properties:
Antidiarrheal, analgesic, antifungal, antibacterial, antiseptic,
aphrodisiac, antimicrobial, astringent, antispasmodic, antitoxic,
carminative, diuretic, expectorant, insecticide, stimulant, stomachic,
used to expel worms and combats decay.
Blends Well With: Ylang Ylang, Jasmine, Sandalwood, Lime, Ginger, Black Pepper, Clove, Cumin, Eucalyptus, Pine, Tea Tree, Benzoin, Coriander, Cardamom, Frankincense, Grapefruit, Lavender, Rosemary and Thyme.
Dried Herb Usage
The dried bark can be simmered like a tea and consumed during
a bout with a cold, flu or respiratory infection. Cinnamon tea
is also good for digestive and stomach troubles. Perfect for after
dinner.
You can make a compress that is great for facials by steeping a strong pot of tea (infusion) and applying to the face while still warm to the touch.
Drink Cinnamon tea to aid digestion and to strengthen the kidneys and liver.
Pure Essential Oil Usage
Do not use essential oil internally.
Inhalation - In diffuser or vaporizor for bronchitis and
colds.
Skin Care - Use for facials and to heal bruising.
Bath - Aches, pains, cold and flu symptoms and external
pain relief.
Massage - Blend with a carrier oil for excellent foot massage.
Safety Precautions: Stimulates contractions, Avoid in pregnancy.
Skin irritant if used undiluted. High dosages can cause convulsions.
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Recipes
Aromatic Trivet
Sticks of Cinnamon make a perfect dining table trivet. Lightly
glue together eight to ten six inch sticks of Cinnamon using a
hot-glue gun. Weave strands of raffia over and under the sticks
on both ends to secure. Add a few drops of Cinnamon essential
oil to the finished trivet. When a hot pot or casserole dish is
placed on the trivet, the heat will release the wonderful Cinnamon
aroma.
Scented Holiday Cards
Make your Christmas/Holiday cards extra special this year. Place
1 drop of any holiday blend on the inside corner of each card.
Seal and send as usual. What a nice surprise for the recipient!
Some oils to use: Cinnamon, Orange, Clove and Nutmeg.
Spicy Simmering Potpourri
Mix equal parts: Dried apple slices, dried orange rind, allspice,
broken cinnamon sticks, whole cloves and cedar chips.
Use about 3 tablespoons in a saucepan with two cups water.
Simmer on low. Great for simmering on wood stoves.
Hot Spiced Tea
2 qts. hot fresh brewed Orange Spice tea
2 c. water
2 c. sugar
2 large cans pineapple
1 1/2 c. lemon juice
3 c. orange juice
1 stick cinnamon
1 t. whole cloves - tied in cheesecloth or large tea ball.
Boil 2 c. each water and sugar together 10 minutes to make syrup.
Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove
cloves and cinnamon. Serve hot.
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