Cinnamon balsam - 250 ml
3,46 € without VAT
|In stock on e-shop: 1000+|
Cinnamon balsam is a unique massage product which helps to attenuate the appearance of cellulite.
Cinnamon essential oil causes local warming and blood circulation of tissue, thereby increases metabolism and supports degradation of lipocytes. It is mainly used on areas of skin with “orange peel syndrome”. Thanks to massaging the skin is more elastic, small scars are levelled and skin is smoother. After a massage, it is highly recommended to exercise given body parts to multiply the effect of cinnamon essential oil and to destruct lipocytes faster. Cinnamon essential oil also serves as disinfection and attenuate pain. Cinnamon aroma has aphrodisiac effect.
- Regenerates tissues
- Improves skin elasticity and firmness
- Facilitates elimination of toxins from the affected areas
How to use:
Apply on areas with “orange peel syndrome“ 2-5 times a day. After applying balsam on affected parts (thighs, hips, buttocks, bell, arms) rub ointment in well. For a better effect, massage and exercise affected parts often. Increase your daily water intake (water, seltzer). The product has high warming-up effect.
Original recipe. For external use only. Avoid the contact with eyes, mucous membrane and injured skin. Keep in a dry place and at room temperature. Do not use on children under 3 years of age. Do not expose to direct sunlight. Cinnamon is relatively frequently occurring allergen and it is recommended to perform a test of skin irritation before wide use of the product. However, mild irritation and redness of the skin is a sign of a blood circulation, which is desirable for the final effect. In case of skin intolerance, discontinue use and contact your doctor if problems persist.
is an evergreen 8-10m high tree of the laurel family, originally from Sri Lanka. We use its bark which contains essential oil with eugenol, felandren, thymol, mucus and tanning agent. Cinnamomum zeylanicum is considered to be of the highest quality. It is strongly aromatic. When dried, bark forms distinct thin scrolls. The edges roll up inside, so specific double-rolls are created.
„The first mentions of cinnamon come from China from 4,000 BC. The ancient Egyptians used it as medicine and aromatic ingredient. Cinnamon was also popular in ancient Greece and the Greeks attached great importance to its medical effects, but they didn´t know where it came from. Even Aristotle supposed that cinnamon is brought from foreign countries by huge birds and that the fearless Arabians were stealing it from their nests until his student, Alexander the Great, found cinnamon during his crusade to India.
Cinnamon was very rare and expensive, which is why people kept fighting for it. In the west, people knew only Cinnamomum cassia. In the 16th century, in the times of expeditions, Ceylon cinnamon started to be imported. In 1580 the Portuguese occupied Ceylon. They hardly oppressed local population as they wanted to provide enough cinnamon to Europe. From 1632, the Netherlands were more and more powerful there and they established a monopoly of Ceylon cinnamon. Later, they transferred its cultivation to Indonesia which is still one of its biggest producers. Cinnamon has been known in the Czech lands since 15th century.“