About the product

Perennial evergreen trees, Lauraceae, native to Indonesia. The trees were introduced to Sri Lanka by the Dutch in the 18th century, and is now also planted in the East Indies, Madagascar, China and parts of Southeast Asia.

It is an ancient spice that has always been treasured, and often appears in culinary dishes or desserts. Early Europeans began adding cinnamon to spirits and wine, while the Egyptians considered it a good oil for feet care. In China, Zhang Zhongjing, a famous doctor in the Eastern Han Dynasty, called cinnamon in his book, "Treatise on Febrile Diseases", "the best of a hundred medicines" because it has numerous uses plus the effect of regulating and rebalancing the human body.

The whole cinnamon plant has a strong aroma and essential oils can be extracted from the whole plant. The essential oil extracted from cinnamon barks has a strong smell, sweet and slightly spicy (cinnamaldehyde accounts for about 40~70%), while the essential

oil extracted from branches or leaves has a clove-like aroma due to the different chemical structure (eugenol content is about 80~90%). Both oils have warming and decongestant properties, suitable for those that are feeling under the weather or during cold winters. While both varieties are beneficial, the oil extracted from cinnamon is more popular and broadly used.

Like many spices, cinnamon can be used to care for the abdomen, and helps relieve women's monthly discomfort.