Original information from Kobashi Official Website:
LATIN NAME: Cinnamomum zeylanicum
SOURCE: Steam distilled from the leaves
COLOUR : clear, light amber
ORIGIN: Sri Lanka
AROMA: Warm spicy characteristic of fresh ground cinnamon
QUALITIES: Widely used as a domestic spice and traditional medicine. Stimulating to the system. Use to encourage appetite and aid digestion. A warming oil for use against muscular aches and pains. This oil should be well diluted if using on the skin. An ideal way to fragrance a room. Blends well with orange and clove. Powerful germ killer making it ideal to vaporize during the winter when many people are suffering from colds and flu. It is also a popular component of toothpaste and candies.
A member of the Lauraceae family, a tropical tree growing up to fifteen metres high with leathery, bright green, scented leaves and small pale yellow/cream flowers, which have an unpleasant aroma. The fruit is fleshy and bluish black. In India crushed ripe fruit is boiled in water, yielding an oil known as cinnamon suet, used in candle making. It is worth noting that three distinct types of essential oil are obtained from the one tree; bark, leaf and root. The bark contains (mainly) cinnamaldehyde, leaf eugenol and the root camphor. Bark and root oils should not be used in Aromatherapy.
