CINNAMON OIL
ABOUT CINNAMON OIL
The oil is produced by steam distillation from the leaves which yield 1.6-1.8%. Well managed plantations allow for sustainable supplies from the region being made available throughout the year, with the exception of during the rainy season (Maha monsoon season October – January). After collection the leaves are left to dry before distillation, as fresh leaves take longer to process.
Cinnamon leaf oil has a musky and spicy scent and a light yellow colour that distinguishes it from the darker red-brown colour of cinnamon bark oil.
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Customer Satisfaction and Innovation are at the heart of our Quality Policy. A team of food specialists, product technicians and research scientists at the New Product Development division are constantly working on product and process refinement to deliver the taste of the season as well developing bespoke blends and seasonings to suit the diverse palate of discerning consumers