Cinnamon, Leaf (ECOCERT)
The aroma is flat, warm and earthy spice. Cinnamon leaf oil is used for both culinary and medicinal purposes. The leaf oil has a higher eugenol content than the bark oil. This increases its analgesic properties. The properties are analgesic, antibacterial, anti-inflammatory, ant-spasmodic, carminative, insecticide, stimulant, and stomachic. Cinnamon is one of the most recognized scents in the world and has been used since antiquity. May cause skin irritation.