How true cinnamon becomes a bark oil, a leaf oil and a finely milled powder.
Most of the cinnamon sold around the world is cassia, a close relative with a bold, heavy flavour. Ceylon cinnamon, Cinnamomum verum, is different. Native to Sri Lanka and often called "true cinnamon", it has a sweeter, more delicate aroma, and its fine, papery bark rolls into the layered quills the island is famous for.
The first ingredient we make from it is cinnamon bark oil, steam-distilled from the bark. It is warm, sweet and rich in cinnamaldehyde, the compound that gives cinnamon its signature scent, and it is prized in flavours, fine fragrance and personal care.
The second is cinnamon leaf oil, distilled from the leaves. Its character is quite different: dominated by eugenol, it has a spicier, clove-like note and is widely used in fragrance and household products.
The third is Ceylon cinnamon powder, milled in our dedicated cinnamon powdering plant in Matale. Processing at origin means we can control particle size, hygiene and consistency to each customer's specification.
We also produce cinnamon oleoresin, and both our bark and leaf oils are certified organic to EU and USDA standards.
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