Cinnamon leaf oil is extracted from Cinnamomum zeylanicum of the Lauraceae family. It is also referred to as Ceylon, Madagascar, Seychelles or true cinnamon. It is native to Indonesia, but cultivated in Sri Lanka and India, the tree is rust-colored and can grow up to 45 feet. Cinnamon is harvested by growing the tree for two years. It has shiny, leathery green leaves and small, white flowers, with oval shaped purple berries. The flavour of cinnamon is due to an aromatic essential oil. This spicy essential oil has great value in aromatherapy. It was an important trade commodity between India, China and Egypt.
Basic Information
Botanical Name: Cinnamomum zeylanicum
Country of Origin: Indonesia
Major Chemical constituents: Eugenol
Obtained from: Leaves
Method of separation: Steam distillation
Color and appearance: Yellowish or brownish
Specification
Refractive Index at 25°C 1.525 to 1.540
Optical Rotation +1.30° to -2°
Specific Gravity at 25°C 1.045 to 1.063

Cinnamon leaf oil is extracted from Cinnamomum zeylanicum of the Lauraceae family. It is also referred to as Ceylon, Madagascar, Seychelles or true cinnamon. It is native to Indonesia, but cultivated in Sri Lanka and India, the tree is rust-colored and can grow up to 45 feet. Cinnamon is harvested by growing the tree for two years. It has shiny, leathery green leaves and small, white flowers, with oval shaped purple berries. The flavour of cinnamon is due to an aromatic essential oil. This spicy essential oil has great value in aromatherapy. It was an important trade commodity between India, China and Egypt.
Basic Information
Botanical Name: Cinnamomum zeylanicum
Country of Origin: Indonesia
Major Chemical constituents: Eugenol
Obtained from: Leaves
Method of separation: Steam distillation
Color and appearance: Yellowish or brownish
Specification
Refractive Index at 25°C 1.525 to 1.540
Optical Rotation +1.30° to -2°
Specific Gravity at 25°C 1.045 to 1.063