Cinnamon Bark
Botanical Name: Cinnamomum Zeylanicum
Botany and Origins: Cinnamon Bark rolls itself into cinnamon sticks or quills when the bark is cut away from the Cinnamomum Zeylanicum tree and dried. The evergreen tree grows up to 15m high and comes from the Lauraceae family, many of whose members are used as spices. Native to Ceylon (Sri Lanka), the Dutch introduced cinnamon into their East India colony Java. Indonesia is now considered the largest producer of cinnamon. Cinnamon bark oil has a richer body scent than the leaf oil. It has powerful masking properties and is used extensively in food, perfumery and flavouring.
History: Cinnamon dates back to antiquity, mentioned in the Bible, and the Egyptians used it in the mummification process. It has been used for several thousand years in eastern and western cultures as well as in Ayurveda for a range of disorders.
Method of Extraction: Steam Distilled
Plant Part: Bark
Aromatic Scent: Woody, sweet, spicy and resinous.
