Cinnamon is one of the most commonly used trees which rises to a maximum height of about 15 meters and belongs the family of the Lauraceae origination from Sri Lanka and also the Indian Subcontinent, mostly from the southern part.
The secret behind the aromatic nature of the Cinnamon tree is its essential oil which makes up about 1% of is composition. There is a procedure to be followed for the preparation of the oil which is by pounding the bark and using it to the macerate in sea water, after that it is distilled over. The color of the oil is golden-yellow and it is characterized by a very hot aromatic taste.
The cinnamon oil can give pungent smell over the time if it reacts with oxygen and it then gets dark in coloration. Some of the chemical components of the Cinnamon oil are ethyl cinnamate, linalool and methyl chavicol etc
Apart from its uses as a spice, Cinnamon is largely used in the cure of common colds and problems related to the digestive system like the diarrhea. It is also now used extensively as a natural cure or toothaches and for the eradication of bad breath.
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