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Cinnamon, Leaf


Botanical Name: Cinnamomum verum
Origin: India

The aroma is flat, warm and earthy spice

  • Used for crafting, limited culinary and medicinal purposes  
  • It is recommended to use BARK for ingesting 
  • The leaf oil has a higher eugenol content
  • Properties include analgesic, antibacterial, anti-inflammatory, ant-spasmodic, carminative, insecticide, stimulant, and stomachic
  • Cinnamon is one of the most recognized scents in the world and has been used since antiquity.  
May cause skin irritation. Cinnamon leaf is substantially less expensive than Cinnamon bark. 

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