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Cinnamon Bark Oil

Cinnamon-O™ is Botaniex’s branding extract from Cinnamon Bark made with a proprietary extraction technology - Supercritical Fluid Extraction (i.e. Supercritical Carbon Dioxide Extraction.

Supercritical Carbon Dioxide Extraction (SCFE-CO2) is a process in which the objective compound is extracted and/or separated from its material using supercritical carbon dioxide (SCFE-CO2) as solvent. The supercritical state of a matter means that both its temperature and pressure are higher than the critical temperature respectively. SCFE-CO2 is based on the large difference in dissolubility of carbon dioxide at different temperature and/or pressure. As a result,we can control conveniently the selectivity and completeness of extraction by changing the temperature and pressure of carbon dioxide. The outstanding advance of SCFE-CO2 are "low temperature, high efficiency, and low pollution”.

Botaniex provides Cinnamon Bark Oil in the following specifications.

Product Name

Brand Name/Code


Cinnamon Bark Oil


Cinnamaldehyde 65%-75%

*Customized specification available upon request. 

Cinnamon Bark

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

The term "cinnamon" also is used to describe its mid-brown colour. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from related species, also referred to as "cassia".In 2016, Indonesia and China produced 75% of the world's supply of cinnamon.

Botanical Name

Cinnamomum Cassia Presl

Cinnamon Bark Oil

Plant Family


Part of Used


Benefits of Cinnamon Bark Oil

  • Enhancement effect on immune function

  • Preventing and/or delaying diabetes

  • Warming kidney

  • Dispelling cold and relieving pain

  • Promoting blood circulation

  • Preventing infection by killing decay-causing bacteria, fungi, and viruses

  • Thermogenic effect on the body as a traditional stimulant in Chinese medicine

  • Supporting the digestive system

  • Treatment of prostate hyperplasia


Cinnamon has aromas of volatile oil and can make the meat dishes greasy, aromatic and delicious, which makes the appetite increase. Adding cassia in your daily diet may help prevent or delay type 2 diabetes caused by old age. According to the British "New Scientist" magazine report: cinnamon can reactivate the ability of fat cells to respond to insulin, greatly speeding up the metabolism of glucose. Adding 1/4 to 1 teaspoon of cinnamon powder to a drink or liquid food every day may prevent type 2 diabetes. Cinnamon contains benzene-acrylic compounds, which has a therapeutic effect on benign prostatic hyperplasia, and can increase the blood flow of prostate tissue and promote the improvement of local tissue blood supply. Cinnamon is a bark of the genus Polygonaceae, Yinxiang, Fine-leaved fragrant laurel or Chuangui. It is usually harvested in winter and can be used as a medicine after it is dried. At the same time, cinnamon has a medicinal effect. Traditional Chinese medicine believes that cinnamon is hot, sweet, aromatic and non-toxic. It has the functions of warming stomach, cold, promoting blood circulation, relieving pain and relieving diarrhea. Indications for cold abdominal full chest, vomiting, rheumatism, pain, stagnation, blood stasis and other diseases.


A systematic review of adverse events resulted from Cinnamon use reported gastrointestinal disorders and allergic reactions as the most frequent reported side effects.

In 2008, The European Food Safety Authority considered toxicity of coumarin, a component of cinnamon, and confirmed a maximum recommended tolerable daily intake (TDI) of 0.1 mg of coumarin per kg of body weight. Coumarin is known to cause liver and kidney damage in high concentrations and metabolic effect in humans with CYP2A6 polymorphism. Based on this assessment, the European Union set a guideline for maximum coumarin content in foodstuffs of 50 mg per kg of dough in seasonal foods, and 15 mg per kg in everyday baked foods. According to the maximum recommended TDI of 0.1 mg of coumarin per kg of body weight, which is 5 mg of coumarin for a body weight of 50kg.


  • Spice for cooked meat products, instant food, puffed food, and baked food;

  • Whitening and freckle-removing, such as Cosmetics, SPA, aromatherapy, etc.;

  • Spice for Tobacco;

  • Pharmaceutical and health food.

Package and Storage

  • Package: HDPE bottle or barrels. Net weight: 25 kg.

  • Storage: Store at low temperature in a filled nitrogen container away from moisture and sunlight.

Shelf Life

  • 2 years if sealed and stored in the recommended conditions.

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Botaniex specializes in the production of botanical extracts and functional herbal formulations, providing raw materials and value-added services for manufacturers in the health food/dietary supplement, functional beverage, cosmetics, and pharmaceutical industries.




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