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Cinnamon bark can be macerated, then extracted in 80% ethanol, to a tincture. [54] Cinnamon essential oil can be prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste.
Occurring naturally as predominantly the trans isomer, it gives cinnamon its flavor and odor. [1] It is a phenylpropanoid that is naturally synthesized by the shikimate pathway. [2] This pale yellow, viscous liquid occurs in the bark of cinnamon trees and other species of the genus Cinnamomum. It is an essential oil. The bark of cinnamon tree ...
Cassia (C. cassia) essential oil C. cassia (top left) depicted by Michał Boym (1655) Chinese cassia is a close relative to Ceylon cinnamon , Saigon cinnamon (C. loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon (C. citriodorum). In all five species, the dried bark is used as a spice.
Aromatic oil can be extracted from the bark, leaves, and roots of Cinnamomum burmanni. The bark is also used as a cinnamon bark. The leaves can be used as a spice for preserved food and canned meat instead of laurel leaves. The core contains fat, which can be squeezed for industrial use.
The species of Cinnamomum have aromatic oils in their leaves and bark. The genus contains approximately 250 species, distributed in tropical and subtropical regions of South Asia, Southeast Asia, East Asia and Oceania/Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon.
With notes of cinnamon bark oil, ylang-ylang and Australian sandalwood, it truly gives off a warm woodsy feel. As the brand explains, “This scent is a mesmerizing, spicy wood oriental, with a ...