cinnamon leaf
CINNAMON TAMALA

  • COMMON NAME : Cinnamon tamala, Nepal -organic
  • LATIN NAME : Cinnamomum tamala
  • COUNTRY OF ORIGIN : Nepal
  • CULTIVATION METHOD : Cultivated, organically grown
  • TYPE : Essential oil
  • EXTRACTION METHOD : Steam distillation
  • PLANT PART : Leaves
  • USE ; Aromatherapy, oral care, antiseptic, flavoring agent

Description

Cinnamomum tamala is a moderate-sized evergreen tee that is the source of Tejpat leaves and Indian cassia bark. It is distributed in tropical and sub-tropical Himalayas. In ancient Greece and Rome, the leaves were used to prepare fragrant oil called Oleum Malabathri and were therefore valuable. It has Anagesic, Antibiotic, and Antiseptic properties.

SPECIFICATIONS

SPECIFICATIONS(range)
SPECIFIC GRAVITY@25
0.88106-0.945
REFRACTIVE INDEX@25
1.4870-1.4975
OPTICAL ROTATION@25
-10.5 to -20.5
PHYSICAL APPEARANCE
Fluid liquid
conforms
COLOR 
Yellow to golden yellow
conforms
ODOR 
Characteristic spicy, camphor like
conforms
SOLUBILITY
Soluble in alcohol, insoluble in water
SPECIAL USE INSTRUCTIONS
Dilute before use
Primary constituents
Cinnamaldehyde, a-pinene, eugenol and methyl eugenol
Components
%
Methyl eugenol
46.6
Eugenol 
26.7
Trans-cinnamylacetate
12.4
B-caryophyllene
6.2
Cinnamaldehyde 
44.89
Ascadin 
15.24
*EU Allergen