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Cinnamon

Family: Lauraceae
Genus: Cinnamomum
Species: C. cassia, C. verum/zeylanicum, C. burmannii, C. loureiroi, C. citriodorum

The genus Cinnamomum includes species of evergreen trees and shrubs belonging to the Laurel family (Lauraceae). Only a few Cinnamomum species are grown commercially as a source of spice and oil. The best known of these include Chinese, Ceylon, Indonesia, Vietnamese and Malabar cinnamon.

Steam distillation of the bark produces an oil rich in cinnamaldehyde, which is used for flavouring and fragrances. Historically regarded as a high-value spice, cinnamon was widely used in medicines, cooking and fragrance.

Cinnamon has been used for hundreds of years in ancient medicine and aromatherapy. Studies have discovered that Cinnamon oil has antioxidant, antimicrobial and anti-inflammatory properties, and can aid mood improvement.

Used primarily as a Heart Note

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Ingredients & Botanicals
/bəˈtanɪkl/ Noun
plural noun: botanicals

A substance obtained from a plant and typically used in medicine or cosmetic products

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