Description
Cinnamon Leaf – Cinnamomum zeylanicum
Origin: Sri Lanka
Family: Lauraceae
Part used: Leaves
Native to India, Sri Lanka, Bangladesh and Myanmar, the tropical evergreen tree grows at low altitudes to 15 metres in height. Derived from the Greek word ‘kinnamomon,’ meaning spice, it was once considered more valuable than gold. One of the most popular culinary spices throughout history, it has also been used traditionally to treat colds, joint inflammation and digestive issues. It is also well known for its anti-bacterial, anti-microbial and astringent properties.
No spice has had as much confusion attached to its origin as Cinnamon. Columbus thought it came from the Americas, the Egyptians thought it was from the mystical land of Punt. Some thought the horn of Africa and there were theories from Arabian merchants about giant birds carrying seeds to lofty mountains… and so on. Centuries passed and in the 1340s, Ibn Battuta, a Moroccan explorer, discovered it growing on the island of Sri Lanka. Cinnamon Leaf was traditionally used in the East to help with common complaints such as colds, digestive problems and joint inflammation. The ancient Egyptians used it as a foot massage oil and it first appeared in Chinese medicine in 2700 BC. Cinnamon is also found as a traditional ingredient in mulled wine, love potions and incense, thanks to its spicy, warm and enticing aroma.
Fragrance notes
The aroma is warm, full, slightly fruity and peppery with a hint of vanilla. The leaves are spicy and woody with a subtle metallic note.
Blending notes
Blends well with: Clove Bud, Vetiver and Orange Sweet.
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