A potent, penetrative scent of warm, peppery and pervasive facets. Cinnamon is adored for its ability to add a spicy flair to ambery and woody compositions. Lingering long after other scents have disappeared, cinnamon makes for a gorgeously sultry base note with its warm, soft and subtly sweet nuances.
Cinnamon derives from an evergreen tree native to the warm, tropical climates of Sri Lanka, Indonesia, and parts of China. However, most cinnamon devotees will tell you that Sri Lankan cinnamon really takes the cake in terms of quality and value. To harvest the delightfully fragrant spice, the bark is removed from Cinnamomum verum trees every two years. Small pieces of the bark are scraped and air-dried for twenty-four hours. Once dried, the bark coils to form hollow sticks which are then inserted, one inside the other, before being cut evenly. To create the highly coveted cinnamon essence used in perfumery, these fragments undergo a process of steam distillation.
A spice as old as civilization itself, the warm fragrance of cinnamon has delighted our nostrils, warmed our homes and enriched our cooking for centuries. The Chinese are recorded as having first used cinnamon in 5000 BC, and by 2000 BC the coveted tree bark was eagerly traded across the Mediterranean. Eventually, cinnamon made its way into Europe in the 17th century when it was traded by the Portuguese—who had colonized Sri Lanka (formerly Ceylon).
Indonesia, India, Sri Lanka, Madagascar
This fragrance, originally designed for a bath oil, has excited American women with its powerful spicy accord, clove and cinnamon, which enhances the floral heart and spices up the very persistent balsamic base of benzoin.
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