CEYLON CINNAMON
Ceylon cinnamon offers the familiar warmth of cinnamon bark, bringing together sweetness and a drier spicy edge. Woody and powdery nuances can give the impression more texture than a simple sugary spice. It can support a gourmand idea, but its bark character also makes sense in a composition where sweetness is restrained.
The name refers to Cinnamomum verum, also known as Cinnamomum zeylanicum or true cinnamon. Ceylon is the former name of Sri Lanka; the botanical type is also grown elsewhere, so the name is not always proof of a Sri Lankan harvest. Robertet’s Sri Lankan bark oil is made by steam distillation and described as spicy, woody and powdery. That is a useful material reference, while a perfume’s Ceylon cinnamon note need not confirm this supplier, process or oil.
