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Cautions and warnings:
Do not use pure essential oils. Essential oils are diluted in a vegetable oil when applied to the skin. Carry out a skin tolerance test in the crook of your elbow and wait 48 hours before using the oil on the skin. Do not use the essential oil if you notice a reaction such as redness, itching or stinging.
Keep out of reach of children.
If accidental ingestion occurs, seek urgent medical attention or contact a Poison Control Center.
Avoid contact with eyes and mucous membranes. Essential oils should not be applied to the eyes, the eye contour area, neither into the ears. In case of contact, apply a plenty of vegetable oil and take promptly medical advice.
If symptoms persist or worsen when using essential oil, consult a health care practitioner.
If you have epilepsy or asthma, consult a health care practitioner prior to use.
Avoid exposure of applied area(s) to the sun.
If you are pregnant or breastfeeding, do not use essential oils.
Known adverse reactions:
If you experience nausea, dizziness, headache or an allergic reaction, discontinue use.
Store in airtight, light-resistant container at room temperature.
The information contained on our site is presented purely for information purposes and cannot, in any case, bind the responsibility of the company. In no way does this information constitute a recommendation for preventive or curative treatment, prescription or diagnosis, nor should it be considered as such.
This essential oil of Cinnamon tamala from Nepal is distilled from the bark of the plant.
Traditionally it is used in cooking and medicine in the countries where it originated.
Tamala is a tree that reaches 20 m high and is native to the area that covers North India, Nepal, Bangladesh and Bhutan.
It is characterized by its particular scent of cinnamon melded with clove with a peppery taste.
It is used in cooking and traditional medicine in the regions where it originates.
According to the regions it has several names: tezpatta in Hindi, tejpat in Nepal pamalpatra in Gujarati, etc.
It enters the composition of sweets in Kerala where it is called "Indian laurel".
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