Ultra International B.V.
Product: Cinnamon Leaf Oil
Cinnamomum zeylanicum leaves
Cinnamon Leaf Oil Sri Lanka Cinnamomum zeylanicum
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Description
Cinnamon leaf oil comes from Cinnamonum verum (also called Laurus cinnamomum) from the Laurel (Lauraceae) plant family. Native to Sri Lanka it also grows in many countries such as India, China and Indonesia.
The oil is produced by steam distillation from the leaves which yield 1.6-1.8%. Well managed plantations allow for sustainable supplies from the region being made available throughout the year, with the exception of during the rainy season (Maha monsoon season October - January). After collection the leaves are left to dry before distillation, as fresh leaves take longer to process.
Cinnamon leaf oil has a musky and spicy scent and a light yellow colour that distinguishes it from the darker red-brown colour of cinnamon bark oil.
Leaf oil is used as a flavouring but also has variety of powerful therapeutic attributes which attracts many industries and applications to use the oil.
Known to have strong germicide, anti-sceptic, antifungal and anti-bacterial properties you can use leaf oil (or find it in products) for athlete’s foot and toenail fungus infections (anti-fungal), disinfectants (just 1% mixed with water can give you a powerful disinfectant), dentistry for gum and mouth pain (it’s said the eugenol from cinnamon leaf performs better than the more economical eugenol from clove), and odour neutralizer and as an effective insect repellent (in particular black ants).
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Product Details
- Botanical name: Cinnamomum zeylanicum
- Origin: Sri Lanka
- Crop Season: March - August
- Plant/part used: Leaves
- Method of extraction: Steam distillation
- TSCA CAS: 84649-98-9
- EINECS CAS: 8015-91-6
- EINECS: 283-479-0
- Appearance: Yellow to brown liquid
- Organoleptic Properties: Musky, spicy, characteristic odour
- Density: 1.030 - 1.050
- Refractive index: 1.529 - 1.540
- Optical rotation: 0° to 2°
- Chemical constituents: Eugenol : 73 - 85% Eugenyl acetate: 0.2 - 5.0%
- FEMA: 2292
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Latest Market Information April 15, 2025
Sri Lanka’s favourable climate and soil contribute to its reputation for producing high-quality cinnamon products. In Sri Lanka, cinnamon is primarily cultivated in the southern and southwestern coastal regions of Galle, Matara, and Ratnapura. Cinnamon leaf oil is extracted by steam distilling the leaves of Cinnamomum verum. It yields a less expensive oil with a spicier, harsher aroma compared to the bark oil. Bark oil also has higher cinnamaldehyde content, which gives it a sweeter, warmer profile.
Leaf oil on the other hands has higher eugenol content, lending it a spicy, clove-like scent. There is a steady demand for the oil, but the supply is limited. Next harvest cycle commences towards May end and will carry on until December. Fresh stock is expected to enter the market only around June. Last year the off season started towards the end of Q4. Low availability of raw materials and high demand have led to an increase in oil price.
Market prices : USD 30.00 /kilo -
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