Cinnamon oil

Ceylon cinnamon (evergreen shrub), which is better known to us as cinnamon, grows on the exotic island of Sri Lanka. From this, plants receive not only a fragrant spice popular in culinary affairs, but also essential oil.

To produce cinnamon oil on an industrial scale, a very large amount of raw materials is needed, since the oil content in the leaves, young shoots, stems and bark of the plant hardly exceeds 1 percent. Entire plantations of cinnamon trees are today observed in India, Vietnam, Brazil, Egypt, as well as on the islands of Madagascar, Java and Sumatra.

Nevertheless, cinnamon oil of the highest quality is produced in the historical homeland of this plant - Sri Lanka. This natural concentrate is obtained from very thin and soft bark, which is characterized by a soft yellow or light brown color. Bark is removed from dried shoots and young branches of shrubs, crushed, soaked in seawater, after which the resulting infusion is subjected to the method of steam distillation.

In cooking, the properties of cinnamon oil are highly valued, but they are used much less often compared to the more affordable ground cinnamon or cinnamon tubes (dried by the inside of the shrub bark). However, cinnamon oil can be used in the preparation of a variety of dishes.

Basically, the flavor of cinnamon is well complemented by sweet dishes (pastries, drinks or desserts), alcoholic cocktails, wine, coffee. Often it can be heard even in dishes based on poultry, beef or fish.

Initially, cinnamon oil has a yellow-gold color, a burning aromatic taste and a characteristic smell of cinnamon. True, after some time it begins to undergo oxidative processes, as a result of which it darkens and acquires a resinous structure.

Cinnamon oil composition

It is customary to distinguish between the composition of cinnamon oil, which is made from the bark or leaves of this aromatic plant. Thus, the main component of the first is cinnamaldehyde, which is contained up to 80 percent, and for the second, a similar amount of eugenol is characteristic per unit of measurement.

It is for this reason that essential oil obtained from the bark of cinnamon shrubs is usually used for culinary purposes, and then as an auxiliary ingredient in the creation of perfume compositions. Essential oil produced from cinnamon leaves is necessary for the manufacture of fragrances for detergents and cosmetics, tobacco and soap.

Most people associate cinnamon oil with something warm, and this feeling is not at all accidental - cinnamon acts warming not only physically, but also emotionally. In addition, in any of its manifestations, this fragrant spice contributes to increased appetite, improved digestion and healthy effects on the gastrointestinal tract.