CEYLON CINNAMON (EDIBLE) CEYLON CINNAMON – THE PLANT Scientific name: Cinnamomum Zeylanicum. Description: Evergreen tree found at an altitude of up to 500 m. Origin: Tropical forests of Sri Lanka and India. Today it is also cultivated in the Seychelles, the Antilles, Java, Madagascar and Egypt. History: Its beneficial properties have been recorded since 2,700 BC. while in the 1st c. A.D. she was more precious than silver! CINNAMON OF CEYLON – THE ESSENTIAL OIL “BIOLOGOS” Technique: Extracted from the leaves of the plant, by steam distillation. Composition: Contains Phenols: eugenol (70 – 87%), cinnamic aldehyde (2 – 7%), methyl-eugenol (5 – 8%), substances that prevent the growth of microbes and fungi. Smell: Sweet, soft, mildly spicy. Country of origin: Sri Lanka COMBINATIONS With essential oils of Ginger, Frankincense, Clove, Myrtle. More about safety in the use of essential oils here