Raw Material Introduction｜Cinnamon bark

▎Essential Oil Introduction

Chinese Cinnamon (Cinnamomum cassia) has a bold, intense character, often harvested with less meticulous bark-stripping techniques. It is commonly used in cooking, particularly for stewing meat, where a few sticks are tossed into the pot to eliminate gaminess during long hours of simmering.

Ceylon Cinnamon, in contrast, requires highly skilled bark-stripping techniques to create its delicate, rolled quills. In Sri Lanka, this craft is tied to a unique caste system, with generations of "peelers" passing down the expertise. Ceylon Cinnamon's leaves and bark yield essential oils with distinctly different chemical compositions.

Cinnamon leaf essential oil contains a milder form of eugenol, making it significantly less irritating to the skin compared to cinnamon bark essential oil.

▎Component Analysis

｜Main Component: Cinnamaldehyde 59.8%

Other main components include cinnamaldehyde, cinnamyl acetate, cinnamyl, and linalool.

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