Botanical name: Cinnamomum zeylanicum

Family: Lauraceae

Harvested: India

Parts used: Leaves

Extraction method: steam distillation

Major components of the oil: ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, methyl chavicol

Among many, the antimicrobial and antifungal properties of the essential oil of cinnamon have been used the most often.

Steam inhalations used in medicine to treat colds, or ingested to treat diarrhea and other digestive problems.

A strong antioxidant power and a marked antimicrobial activity have made this oil a good choice for a preservative of different foods.