Cinnamon (Cinamomum Zeylanicum)

Fruity, peppery, vanilla-scented.

Source

Cinnamon comes from an evergreen tree found in tropical regions. It is mostly grown in India and Sri Lanka but can also be found in China and Indonesia. The best-quality cinnamon is Ceylon cinnamon.

Extraction Method

The bark is peeled from the trees every two years. The small pieces are scraped and air-dried for 24 hours. The bark then coils up to form hollow sticks, which are then inserted into each other in order to be cut evenly. These scraps are steam-distilled to draw out the essence. The best fragments are sold as cinnamon sticks or in powder form.

Uses

Mostly used in spicy perfumes and as an aroma modifier in oriental perfumes. With food: Spices up mulled wines, meat dishes, curry casseroles and a variety of pastries.

History

Cinnamon is the most ancient spice. The Chinese were already using it in 5000 B.C. In 2000 B.C. it was traded as a all over the Mediterranean region. It is mentioned several times in the Bible as Kinamom. Cinnamon was first grown as early as 1275 A.D. in Ceylon. Medicinal properties Cinnamon helps the digestion process and acts as an antiseptic. It gives stamina and boldness.

"L"
1 Million
1 Million Intense
11 Semma
1200°C
1899
69 Extrait du parfum

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