| Botanical Name | Cinnamomum zeylanicum |
| Common Name | Zeylanicum, Cassia and Cinnamomum Burmannii |
| Country of Origin | Sri Lanka |
| Solubility | Soluble in alcohol, insoluble in water |
| Specific Gravity | 1.042 |
| Optical Rotation | (-0.5°) - (-1°) |
| Refrective Index | 1.565 - 1.580 @ 25 C |
| PlantPart | Bark. |
| Bland With | It mix well with benzoin, cloves, coriander, cardamom, frankincense, ginger, grapefruit, lavender, rosemary and thyme. |
| CAS No | 84649-98-9 |
| Flash Point | 200°F |
| Extraction Method | Supercritical CO2 Extraction |
Cinnamon is a small evergreen tree that belongs to the family of Lauraceae. The spice is obtained from the tree's bark and the oil is extracted using the CO2 extraction method.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia
Color : pale yellow to yellow clear liquid with spicy odor,
Aroma : It has a warm, bitter and spicy aroma.
The main chemical components of the essential oil, obtained from the leaves, are eugenol, eugenol acetate, cinnamic aldehyde and benzyl benzoate
creams, lotions and soaps.
