Scientific name: Cinnamomum cassia.

Common name: cinnamon.

English name: cinnamon.

Parts used: bark and leaves.

Originally from Ceylon, today cinnamon is cultivated in all coastal areas of India. It is a plant that can reach 20 meters in height, an evergreen like laurel.

The bark of the youngest branches pruned every 1-2 years is rolled up in the form of sticks rich in essential oil with a high cinnamaldehyde content which gives it the classic warm, delicate and sweet aroma.

Properties: a toning and enveloping scent, that warms and stimulates creativity.

Used for room fragrance together with Sandalwood, Benzoin, Cloves.

Used in liquor, confectionery, in the preparation of compound drugs, cured meats (salami) and foods.

Vin Brulé: boiling red wine is flavored with the addition of a few grams of cinnamon, some cloves and orange peel.

Related products

Product added to wishlist