Description of Cinnamon Leaf Oil Ceylon

Cinnamon Leaf Oil Ceylon is derived from the dried leaves of the Cinnamomum zeylanicum tree, also known as “true cinnamon” or “Ceylon cinnamon.” The tree is mainly cultivated in Sri Lanka, where local growers employ unique farming techniques that maximize the number of accessible leaves produced by each tree. The aroma and flavor of cinnamon leaf oil is mainly characterized by its high eugenol content. This imparts a sharp, fresh, spicy aroma that radiates warmth. In fragrance, cinnamon leaf oil can instantly add a warm-spicy texture to woody and sweet perfumes. In flavor, this warmth is often used to contrast the intensity of fruit, chocolate, or liquor profiles.

Aroma & Flavor of Cinnamon Leaf Oil Ceylon

Warm and spicy, with a clean and fresh top note that bears an intense likeness to fresh cinnamon.


Botanical Name of Cinnamon Leaf Oil Ceylon

Cinnamomum zeylanicum


Cas#

8015-91-6

FEMA

2292


EXTRACTION method of Cinnamon Leaf Oil Ceylon

Steam distillation


Regions where Cinnamon Leaf Oil Ceylon can be found

Sri Lanka


All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Fragrance Usage
by Category

Flavor Usage
by Category

Documentation
*Available Upon Request

• Safety Data Sheet
• Certificate of Analysis
• Specification Sheet
Technical Data Sheet



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Cinnamon Leaf Oil Ceylon






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