Cinnamon, Leaf (India)
Botanical Name: Cinnamomum verum
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.