Cinnamon (Burmannii) Essential Oil

Botanical Name:
Cinnamomum Burmannii
Country of Origin:
Plant Part:
Distillation Method:
Certified Organic
Overall Profile
Primary Constituents
alpha copaene
cinnamaldehyde isomer
beta caryophyllene
  • 8oz -
  • 16oz -
  • 1Kg -
  • Sample -
View full GC/MS Report

Wholesale Certified Organic Cinnamon Essential Oil

100% pure Cinnamon Bark essential oil from Indonesia is a potent antibacterial and should be used with care. The certified-Certified Organic Indonesian 'burmanii' variety is exceptional and the lower demand on the world market for the cinnamon bark itself results in a lower price for this fantastic oil. Our Cinnamon Bark Essential Oil is available from sample size up to 1kg or more.


The Cinnamon tree is native to many countries with tropical climates such as Southern India, Burma, Madagascar, and Indonesia, where this variety is sourced from. Each country has a slightly different species, each with differing aromatic compounds. These trees are evergreen and typically grow up to 15 meters in height with strong, thick branches producing thin, smooth bark with a light-yellowish brown color. It is this bark that is harvested for essential oil production and then allowed to re-grow. This Cinnamon oil is a medium yellow hue and is distilled using CO2 from the inner bark of Certified Organically cultivated Cinnamon trees. Cinnamon burmanii produces the same essential oil as the higher priced Sri Lankan varieties, but with a much lower cost. This is solely due to the lower cost of the raw material. We find that the oil is at least as fine, if not better than, the Sri Lankan variety.

Aromatherapy Notes

This Cinnamon essential oil has a deep orange-like top note, followed by a sweet and warmly spiced middle note and a dry, powerful savory undertone. Cinnamon oil typically blends well with all citrus oils (particularly lemon and orange), Frankincense, Geranium, Lavender, Rosemary, and Cardamom.

Traditional Uses

Cinnamon has been used as a spice and natural remedy for thousands of years, dating back to the ancient Egyptians and to biblical times. References to cinnamon can be found in Exodus with God instructing Moses to bring it with him from Egypt. The Egyptians are known to have used as part of the mummification ritual for preservation.1 In Rome, cinnamon was a precious, expensive spice and it is said that Emperor Nero burned a year’s supply on his wife's funeral pyre.2 Cinnamon became so prized and sought after that it was actually the main reason the Portuguese discovered a route around Africa to reach India, where they could trade for it.  Traditional medicinal uses of cinnamon include remedies for rheumatism, abdominal pains, colds, and menstrual cramps.1

Therapeutic Properties

Therapeutic Properties Described in The Aromatherapy Literature

From The Encyclopedia of Aromatherapy3:

  • Antimicrobial, Antiseptic, Antispasmodic, Carminative, Circulatory Stimulant, Stomachic, Digestive, Parasiticidal

  From The Complete Guide to Aromatherapy1:

  • Cinnamon is considered a “hot and stimulating” remedy.
  • Described as a physical essence that is restorative and invigorating
  • “the fire of courage to the belly of those who may have lost it in the maze of melancholia”

Cinnamon in Research

In various scientific research studies, cinnamon has been shown to have wound-healing4, antibacterial5, pain-blocking6, anti-diabetic7,8, antiviral9, antioxidant10, and potential anti-anxiety11 activity.

Summary of Research Studies

  • Cinnamon extract applied to wounds on rats caused faster and more effective healing.4
  • Cinnamon extract was shown to be an effective antibacterial against five common foodborne pathogenic bacterial strains in vitro.5
  • Cinnamon extract was found to block pain receptor pathways in rats, suggesting it could be used as an effective natural pain reliever.6
  • Hypoglycemic and insulin-like effects were observed in diabetic mice given cinnamon extract.7
  • In a clinical pilot study in women with polycystic ovary syndrome, subjects who took daily doses of cinnamon over an 8-week period showed significant reductions in insulin resistance.8
  • A study of 69 plant extracts found that cinnamon had the strongest antiviral effect against HIV-1 and HIV-2 in vitro.9
  • Cinnamon was found to have the strongest antioxidant activity in vitro compared to seven other spices and was comparable to the synthetic antioxidant propyl gallate. Cinnamon may be a viable natural preservative in food, replacing harmful chemicals.10
  • Rats given cinnamon extracts showed a significant decrease in a common measure of anxiety-related behavior.11

Application and Use


The oil should not be inhaled directly from a diffuser, as may irritate the nasal membranes except in low concentration blended with other oils. If applied topically, it MUST be significantly diluted - to LESS THAN 1% and then test a very small amount of your formula first. If pregnant or under a doctor's care, consult your physician. Test for skin sensitivity, repeated use can cause extreme skin sensitization. Diffuse with caution - can irritate nasal membranes if inhaled directly from the diffuser. Not to be used with children younger than 5 years of age.


1 Battaglia, Salvatore. The Complete Guide to Aromatherapy. International Centre of Holystic Aromatherapy, 2003.

2 Toussaint-Samat, Maguelonne. A History of Food. Wiley-Blackwell, 2009.

3 Wildwood, Chrissie. The Encyclopedia of Aromatherapy. Healing Arts Press, 2000.

4 Kamath, J. V., et al. “Pro-Healing Effect of Cinnamomum Zeylanicum Bark.” Phytotherapy Research, vol. 17, no. 8, 2003, pp. 970–972., doi:10.1002/ptr.1293.

5 Shan, Bin, et al. “Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum Burmannii): Activity against Foodborne Pathogenic Bacteria.”Journal of Agricultural and Food Chemistry, vol. 55, no. 14, 2007, pp. 5484–5490., doi:10.1021/jf070424d.

6 Atta, A.H, and A Alkofahi. “Anti-Nociceptive and Anti-Inflammatory Effects of Some Jordanian Medicinal Plant Extracts.” Journal of Ethnopharmacology, vol. 60, no. 2, 1998, pp. 117–124., doi:10.1016/s0378-8741(97)00137-2.

7 Cheng, Diana M., et al. “In Vivo and in Vitro Antidiabetic Effects of Aqueous Cinnamon Extract and Cinnamon Polyphenol-Enhanced Food Matrix.” Food Chemistry, vol. 135, no. 4, 2012, pp. 2994–3002., doi:10.1016/j.foodchem.2012.06.117.

8 Wang, Jeff G., et al. “The Effect of Cinnamon Extract on Insulin Resistance Parameters in Polycystic Ovary Syndrome: a Pilot Study.” Fertility and Sterility, vol. 88, no. 1, 2007, pp. 240–243., doi:10.1016/j.fertnstert.2006.11.082.

9 Premanathan, M., et al. “A Survey of Some Indian Medicinal Plants for Anti-Human Immunodeficiency Virus (HIV) Activity.” Indian Journal of Medical Research, vol. 112, Sept. 2000, pp. 73–77.

10 Murcia, M. Antonia, et al. “Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure.” Journal of Agricultural and Food Chemistry, vol. 52, no. 7, 2004, pp. 1872–1881., doi:10.1021/jf0303114.

11 Yu, Hyun-Sook, et al. “Involvement of 5-HT1A and GABAA Receptors in the Anxiolytic-like Effects of Cinnamomum Cassia in Mice.” Pharmacology Biochemistry and Behavior, vol. 87, no. 1, 2007, pp. 164–170., doi:10.1016/j.pbb.2007.04.013.