Description
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.
Latest market information
-
Jul 25th, 2024
Production of cinnamon leaf oil typically begins in June, though heavy rainfall in Sri Lanka has delayed the distillation process this year. As of last week, rains in cultivation regions have subsided, and producers have reported that production will begin immediately. One of the largest concerns for the cinnamon leaf oil market at this point is shipping delays – many producers have reported delays upwards of 3+ weeks in securing new shipping vessels.
-
Jul 17th, 2024
Production of cinnamon leaf oil has been delayed due to heavy rainfall at source. Cinnamon leaves must be completely dried before the distillation process can begin, as wet material lowers overall yields during production. Prices for new cinnamon leaf oil are firm and availability is extremely limited.
Region
Sri Lanka
Aromatic Profile
All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berjé authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.
