Cinnamon Bark / Kulit Kayu Manis Essential Oil Pure 100% | Cinnamomun Burmannii

CINNAMON BARK OIL

Brand: DDistillers

Product name: Cinnamon Bark essential oil

Product Category: Single essential oil, purity: 100%

INCI Name: Cinnamomum Burmannii Bark Oil

HS Code: 33019090

CAS#: 8015-91-6

FEMA#:-

Extraction method: Steam distillation

DESCRIPTION:

Our cinnamon essential oil is obtained from the process of extracting cinnamon bark using the steam distillation method[1]. The resulting oil is a brownish-yellow liquid with a sweet, warming aroma, often reminiscent of the colder seasons.

Cinnamon bark oil is usually preferred over cinnamon leaves because of its stronger pungency and familiarity. Cinnamon oil is also generally considered more potent than dry spice alternatives. Its multiple microbial benefits have made it a popular choice for a number of home remedies, including household cleaning and performance enhancement[2,3].

BOTANICAL AT A GLANCE:

The Cinnamon plant is a member of the Lauraceae family which has many regional names such as Batak (Holim), Malay (Cinnamon), Minangkabau (Kulik manih), Sundanese (Mentek), Central Java (Manis Jenis), Madura (Cingar Kanyengar, Sasak (Onte ), Sumba (Kaninggu) and Flores (Puudinga). The morphology and characteristics of the Cinnamon plant consist of stems, leaves, flowers and fruit. The height of the Cinnamon tree ranges from 5 – 15 meters and can grow to a height of 2000 meters above sea level. The morphology of the cinnamon plant (Cinnamomum burmannii) consists of plant parts that are useful for taking and processing nutrients such as nutrient organs (organum nutritivum), which consist of roots and leaves, all of which are called growth organs or vegetative organs reproductive organs to produce new offspring. The reproductive organs or tools for multiplying are called organum reproductive, for example: flowers, fruit and seeds. Cinnamon stems have a diameter of 125 cm, the stems are woody, branched and dark gray in color. The wood is light brown and has smooth skin[4,5].

HISTORY:

Cinnamon Oil comes from a tree known by two botanical names – Cinnamomum zeylanicum and Cinnamomum vervun, both referring to the same tree. This is a species that is considered true cinnamon. The English name for this spice has its roots in the term "amomon", or "qinnamon", the Arabic and Hebrew words for "fragrant spice plant". Harvested and processed as a spice and essential oil, cultivated and exported globally. Cinnamon is also given the Early Modern English names "canel" and "canella", which are derived from the Latin word for "tube", due to the tendency of the inner bark to naturally form a tube as it dries and retracts into itself. Cinnamon Essential Oil can be obtained from either the outer bark or the leaves, therefore the two main varieties are Cinnamon Bark Essential Oil and Cinnamon Leaf Essential Oil.

Cinnamon is considered one of the oldest and most valuable spices in the world. Since the time of Ancient Egypt and for thousands of years afterward, it has continued to be used, even becoming a staple ingredient in Traditional Chinese and Ayurvedic medicine. Today, it continues to be used in the form of spices, herbs, powders, and teas to treat emotional and physical ailments, such as depression, respiratory and digestive problems, colds, flu, weight gain, diarrhea, yeast infections, heavy periods, menstrual cramps , arthritis, and skin infections. According to a 7th century BC Greek poem, it was believed that Cinnamon grew in Arabia, along with Myrrh, Labdanum, and frankincense, and that this plant was so revered that it was protected by winged serpents.

Throughout history, Cinnamon has demonstrated a wide range of uses in culinary applications, having been used as a spice and flavor additive in wine, hot drinks, breads, snacks, cereals, savory appetizers, and desserts. Overall, the plant symbolizes and attracts good luck, such as wealth. It has been associated with protection, as 15th century grave robbers were known to use Cinnamon in their oil mixtures intended to protect them from the plague. Cinnamon oil is also used as a sedative during childbirth.

In Ancient Egypt, Cinnamon was imported as early as 2000 BC. At the time, someone who owned Cinnamon was considered rich, as historical records indicate that Cinnamon's value may have been considered equal to or higher than that of gold. In Egyptian society, Cinnamon was preferred for use in embalming, in magical practices as a love potion ingredient, and was considered valuable enough to be offered as gifts to kings and gods. It is often used as an ingredient in Kyphi, incense burned for religious and medicinal purposes.

In the Middle Ages, Europeans also viewed Cinnamon as a symbol of high social status, due to the fact that only the wealthy class could afford this transoceanic spice imported from the East and reputed to have healing qualities that made it ideal for medicine. indigestion and other discomforts. In addition, Cinnamon is very important to use in hiding or eliminating unpleasant odors from cured meats, especially when they start to rot. According to the account described by Pliny the Elder, one pound of Roman Cinnamon was potentially worth the same as wages earned after fifty months of work. Due to its high price, Cinnamon was not commonly burned on funeral pyres in Rome, but if it was, it was intended to mask the unpleasant smell of burning flesh. Nonetheless, it is believed that, at his wife's funeral in 65 AD, Emperor Nero burned the city's year-long supply of cinnamon[6].

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