Cinnamon Essential Oil can be extracted from Cinnamomum zeylanicum (leaves, flowers, and twigs) or from Cinnamomum verum (bark). Although originally harvested from plants grown in India and Sri Lanka, Cinnamon is now grown in most tropical areas of the world. The essential oil is generally steam extracted, although solvent extraction is sometimes used. Used in foods, flavorings, teas, perfumes, and fragrances, Cinnamon Essential Oil is also used in holistic and homeopathic healing. It is antifungal, antibacterial, antimicrobial, and astringent. It also exhibits anticoagulant properties.

Pure Cinnamon Essential Oil can feel very "hot" on the skin and can be irritating. It is recommended that pure essential oils be diluted with a carrier oil and that the diluted oil not be used on sensitive areas. The warming property of Cinnamon Essential Oil can assist in reducing aches and stiffness. If being consumed, Cinnamon Essential Oil should be diluted in food or beverage. Honey and soymilk will mix with essential oils and make them more palatable.

Recent studies indicate that Cinnamon Essential Oil aids type II diabetics (and others) in reducing the amount of insulin supplementation required by increasing the efficiency of insulin uptake and metabolism.

Cinnamon Essential Oil has also been used as an insect repellent, especially for mosquitos.

Uses for Cinnamon Essential Oils are many and varied. Commercially, Cinnamon Essential Oil is used as a flavoring in foods and for its fragrance in many non-edible products. Some other uses may include:

1. A component in Essential Oil blends mixed with carrier oils for massage therapy or relief of muscle or joint aches.
2. In aromatherapy as a physical and/or memory stimulant.
3. A fragrance in home-made soaps, candles, or sachets.
4. A dietary supplement to support insulin metabolics, cardio-vascular health, and/or digestion.
5. A breath freshener.
6. A perfume or perfume component.