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Cinnamomum zeylanicum

True cinnamon comes from the bark of the Cinnamomum zeylanicum tree. It has been used for centuries from mummification in ancient Egypt to various religious ceremonies. It was so valued that it was regarded as a gift fit for monarchs. Due to its value, spice traders kept the source of cinnamon a secret for centuries. In Greece and Rome, it was said that cinnamon came from the nest of “cinnamon birds” who harvested cinnamon trees from unknown lands.

The cinnamon trade became popular among European nations in the 16th and 17th centuries. Widely popularized for its flavor and aroma, it is still valuable today in the culinary, fragrance, and essential oil industries. Due to its popularity, cinnamon is often adulterated. Cassia (Cinnamomum cassia) is often passed off as true cinnamon, or used as a base with added synthetic compounds. Due to being a “hot” oil, which may cause possible skin sensitivity, Cinnamon is often diluted with coconut oil for topical use, but suppliers may also add carrier oils as adulterants in order to maximize profits. Cinnamon is distilled from the bark of the tree, however harvesters may also use cinnamon leaf in order to dilute the product.

Testing remains essential for this essential oil to ensure purity and consistency.


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Mohammadifar, Shamameh (23 August 2010). "The Origin, History and Trade Route of Cinnamon". Journal for the History of Science. 8 (1): 37–51. ISSN 1735-0573.



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