CINNAMON
Cinnamon is a warm, spicy, sweet, and slightly woody fragrance note with a sharp, intense aroma. It has a rich, penetrating scent that is both comforting and invigorating, evoking images of warmth, baking, and exotic spice markets.
Origin & Extraction
Cinnamon is derived from the inner bark of several tree species from the genus Cinnamomum, primarily grown in Sri Lanka, Indonesia, China, and Vietnam. The bark is harvested, dried, and rolled into characteristic quills. Essential oil is extracted through steam distillation of the bark, which captures its intense aromatic compounds.
History & Culture
Cinnamon is derived from the inner bark of several tree species from the genus Cinnamomum, primarily grown in Sri Lanka, Indonesia, China, and Vietnam. The bark is harvested, dried, and rolled into characteristic quills. Essential oil is extracted through steam distillation of the bark, which captures its intense aromatic compounds.
Chemistry & Molecular Structure
Cinnamon is derived from the inner bark of several tree species from the genus Cinnamomum, primarily grown in Sri Lanka, Indonesia, China, and Vietnam. The bark is harvested, dried, and rolled into characteristic quills. Essential oil is extracted through steam distillation of the bark, which captures its intense aromatic compounds.
