October means Cinnamon harvest time in Madagascar, where our Cinnamon Bark and Cinnamon Leaf Essential Oils comes from. Scientifically known as Cinnamomum zeylanicum, Cinnamon Bark and Cinnamon Leaf come from the same plant, but have different uses. Today we will be focusing on Cinnamon Bark.
Cinnamon Bark as a spice has been harvested and traded for centuries and has been regarded as a digestive aid for ages. Cinnamon Bark is steam distilled from the bark of the tree. In order to harvest the cinnamon the first layer of bark is stripped away and the inner layer of bark is then peeled off. As it dries it curls into quills, shaping the cinnamon sticks we are familiar with in cooking. Due to overharvesting there was previously a ban on harvesting cinnamon in Madagascar, but sustainable harvesting practices have since been embraced and now the ban is lifted. Madagascar produces the most aromatic Cinnamon anywhere in the world. Today most cinnamon sold for cooking with is Cinnamon Cassia, which is actually cultivated in China and has different medicinal properties.
Cinnamon is an excellent deterrent against the growth of yeast, fungus, and mold. It is antimicrobial, antibacterial, and antiviral. It is a very useful and wonderfully aromatic addition to your natural cleaners and deodorizers. It is frequently used in chewing gum, toothpaste, candy, perfuming, cleaners, cooking, and baking. Cinnamon is very heating and direct skin contact should be avoided. Keep out of mucous membranes and avoid use if pregnant. Keep out of reach of children and pets.
I love the smell of cinnamon, especially around this time of the year when the weather starts to cool. Here is a diffuser recipe that will make you yearn for cinnamon buns and spiced cider.
This blend has the added bonus of defending against airborne pathogens, making it a cold and flu season must of mine. Especially around the office.
7 drops Good Samaritan
7 drops Cocoa Perfume