Cinnamon is a spice that is obtained primarily from the bark of the Cinnamomum tree and is used equally in savory and sweet dishes. Cinnamon trees are native to southeast Asia. Fragrant oil is obtained by steam distillation of Cinnamomum Zeylanicum bark (Ceylon cinn.). At the same time, an excellent essential oil can also be obtained by the distillation of leaves and dried twigs. The most important cinnamn farms are found in eastern India and Indonesia, as well as Ceylon, Burma, and some islands in the Indonesian archipelago.
The name kinamo-mon was taken from the Greeks, who took it from the Phoenicians. In India, it is called dalchini, and in Java and Sumatra, they call it ” sweet tree ” or kayu manis. In many European languages, the name cinnamon comes from the Latin name Cannella.
Cinnamon has been used for thousands of years, and the first mention of this spice is in ancient Egypt 4000 years ago. In the Bible, cinnamon-scented oil was used to sanctify people and objects and was often referred to as the scent of love, and this is directly implied in Solomon’s poems when it is said that his passion and her chambers smelled of divine cinnamn. Obviously, there is something archetypal in the cinnamn scent that arouses a loving desire. The latest scientific research has shown that men like and respond best to the smell of vanilla, pumpkin, and cinnamn.
Cinnamon was so prized in the old days that it was the perfect gift for both kings and gods. There are scriptures stating that cinnamn was offered as a gift to the god Apollo at a temple in Miletus. Over the centuries, many peoples scrambled to trade in cinnamon, in the ancient times, the Egyptians and Romans, later the Arabs, to take over the monopoly power of Western European powers by building colonies in faraway Asia: Portugal, the Netherlands and eventually England. With the discovery of coffee and chocolate, perfect cinnamn companions, the need for it grew more and more first in Europe and then in the rest of the world.
Cinnamon essential oil is a thick, light yellow to dark yellow color with shades of brown, potent, fragrant, warm-spicy, sweet and penetrating aroma. What is characteristic of cinnamon-scented oil is its kind of dryness despite the sweetness. The main components of fragrant oil are: cinnamic aldehyde, eugenol, linalool, and other aldehydes.
Cinnamon bark is used as a spice for dishes all over the globe. In Mexico, it is the most common accompaniment to chocolate treats, although it is also often used in savory dishes. America is known for cinnamon and apple pies, and cinnamon is a common addition to cereals and fruit treats. In the Middle East, it is often used as a spice for salted chicken and lamb dishes. In Persian cuisine, cinnamon is highly represented in all types of food and drink, soups, main courses, desserts, especially in combination with rose water. It also doesn’t hurt that it is one of the most potent natural antiseptics and is also a shield against most insects.
In the perfume industry, cinnamon oil blends very well with oriental and woody compositions. Many perfumers adore the aromatic note of cinnamon because of its inherent sweetness as opposed to the dry, spicy quality, as well as the high projectivity and dominance of the scent itself. It goes well with fruit notes like plums and raspberries, as well as liqueur notes, especially chocolate. It harmonizes very well with notes of almonds, anise, vanilla, mint, ions, and so on.
Perfumes with a distinct cinnamon note are: Paco Rabanne 1 Million, Lolita Lempicka L, Boss Bottled, Zara Homme, Diptyque L’Eau, Jean Paul Gaultier Classique, Dior Poison, Boucheron Jaipur Homme, Frederic Malle Musc Ravageur, Balmain Ambre Gris, Calvin Klein Liquid Gold Euphoria, Chopard Cashmere, Givenchy Organza Indecence, Serge Lutens Feminite du Bois, Dior Dolce Vita, Tom Ford Santal Blush, Viktor & Rolf Spicebomb, Hanae Mori HiM, Clive Christian X for Men, Histoires de Parfums 1899 Hemingway.