Cinnamon

Genus Cinnamomum

The genus Cinnamomum encompasses several hundred species of evergreen trees in the Lauraceae family, with three commanding most commercial and therapeutic attention: Cinnamomum verum bark oil (cinnamaldehyde-dominant, 60-80%), C. verum leaf oil (eugenol-dominant, 70-90%), and C. cassia (also cinnamaldehyde-dominant but with a harsher character). Despite sharing a genus, bark and leaf oils differ so profoundly in chemical profile and aroma that they are used as entirely distinct materials in both perfumery and aromatherapy. All three oils rank among the most potent antimicrobials in the essential oil world: in vitro studies show broad-spectrum inhibition of bacteria, yeasts, and moulds, with cinnamaldehyde and eugenol identified as the primary bioactive drivers.^[1]^[2] All Cinnamomum oils carry a meaningful skin sensitisation risk and must be used at low concentrations.

Cinnamon Bark

Cinnamomum verum

Also Known As: Ceylon Cinnamon Bark, True Cinnamon Bark, Sri Lanka Cinnamon
Family: Spice
Perfumery Note: Middle
Intensity: Very Strong
Extraction: Steam Distillation
Plant Parts: Bark
Origins: Sri Lanka, Madagascar, India
Effect: Warming & Comforting, Stimulating, Antimicrobial
Aroma: Spicy, Sweet, Warm, Rich
Applications: Aromatherapy, Culinary, Medicinal, Cleaning
Price: $$$$Harvesting true cinnamon bark from Cinnamomum verum requires skilled hand-peeling of thin inner bark in Sri Lanka and Madagascar; the labour-intensive process and lower oil yield make bark oil significantly more expensive than leaf oil

Cinnamon bark oil from Cinnamomum verum is defined by a high trans-cinnamaldehyde content (60-80%), which delivers a rich, sweet, and complex warmth that distinguishes it from every other member of the genus — including cassia, whose cinnamaldehyde lacks the sweeter ester notes of true Ceylon bark. It is the most commercially prized of the cinnamon oils and finds application in both high-end perfumery and functional aromatherapy blends. In vitro research confirms potent broad-spectrum antibacterial activity: the oil disrupts bacterial cell envelopes and causes leakage of intracellular contents, with documented efficacy against multi-drug-resistant Escherichia coli strains.^[3] Because cinnamaldehyde is a recognised skin sensitiser, bark oil must be used at low dilutions (typically ≤0.5% for leave-on products) and with patch-testing; comprehensive analysis also shows meaningful antioxidant and antiproliferative properties alongside its antimicrobial action.^[4]

Blend

Cinnamon Leaf

Cinnamomum verum

Also Known As: Ceylon Cinnamon Leaf, True Cinnamon Leaf
Family: Spice
Perfumery Note: Middle
Intensity: Strong
Extraction: Steam Distillation
Plant Parts: Leaves
Origins: Sri Lanka, India, Madagascar
Effect: Warming & Comforting, Antimicrobial, Analgesic
Aroma: Spicy, Clove-like, Warm, Less Sweet than Bark
Applications: Aromatherapy, Culinary, Medicinal, Cleaning
Price: $$$$Leaves are easily steam-distilled alongside pruning waste from cinnamon trees; the high leaf yield and minimal processing effort make leaf oil much cheaper than bark oil from the same tree

Cinnamon leaf oil from Cinnamomum verum is eugenol-dominant (70-90%), giving it a clove-like, phenolic warmth that differs markedly from the sweeter bark oil produced by the same plant — the two oils are chemically and aromatically distinct enough to be used as entirely separate materials in trade. The leaf oil has a substantially better safety profile than bark oil for topical application, though it remains a skin sensitiser and requires appropriate dilution. Antibacterial and antibiofilm activity against clinically relevant pathogens including Pseudomonas aeruginosa, Staphylococcus aureus, and Klebsiella pneumoniae has been confirmed in vitro.^[5] Antifungal studies show particular efficacy against Candida biofilm infections, with the oil reducing biofilm viability at concentrations achievable in topical formulations.^[6]

Blend

Cassia

Cinnamomum cassia

Also Known As: Chinese Cinnamon, Bastard Cinnamon, Cassia Cinnamon, Cinnamomum aromaticum
Family: Spice
Perfumery Note: Middle
Intensity: Very Strong
Extraction: Steam Distillation
Plant Parts: Bark
Origins: China, Vietnam, Indonesia
Effect: Warming & Comforting, Stimulating, Antimicrobial
Aroma: Spicy, Warm, Harsh, Less Complex than Ceylon
Applications: Aromatherapy, Culinary, Medicinal, Cleaning
Price: $$$$Often called "Chinese Cinnamon," it is cheaper and more abundant than true cinnamon

Cassia oil (Cinnamomum cassia) is cinnamaldehyde-dominant at 75-90%, but delivers a noticeably harsher, more astringent character than C. verum bark oil due to its virtual absence of the sweeter esters (benzyl acetate, cinnamyl acetate) found in true Ceylon cinnamon; this is the variety underpinning most of the world's commercial 'cinnamon' food flavouring. It stands among the most potent essential oils tested for antimicrobial activity: in vitro studies record broad-spectrum inhibition of bacteria, yeasts, moulds, and dermatophytes at low concentrations, with cinnamaldehyde identified as the primary bioactive agent.^[2] Clinical-relevance is underlined by demonstrated synergistic antibacterial activity against carbapenemase-producing Klebsiella pneumoniae when combined with polymyxin B, pointing to potential utility against difficult drug-resistant pathogens.^[7]

Blend

Essential Nose

Cinnamon

Cinnamon Bark

Cinnamon Leaf

Cassia

References