Cinnamon

Cinnamon; the oldest of the spices.

The cinnamon tree, known as cinnamon tree, whose technical name is Cinnamomum zeylanicum, is an evergreen tree about 10 meters high and native to Sri Lanka and currently the most appreciated is the one that comes from Ceylon. It is the oldest of the spices. It was used in China more than seven thousand years ago and as early as 2000 BC.C. was traded throughout the Mediterranean.

From this tree, its inner bark is used as a spice, which is obtained by peeling the branches that are removed every two years. The collected fragments are scraped and air-dried for 24 hours; they are rolled on themselves to form hollow cylinders that are inserted one inside the other. These rolls are steam distilled to extract the essence and the most regular ones are used for the sale of cinnamon sticks or powdered cinnamon.

Cinnamon is widely used as a food flavouring:spiced wine, game meats, curries and countless sweets that take us back to our childhood; who doesn't remember the smell of grandma's rice pudding or homemade sponge cakes?

But it is also highly appreciated in perfumeryto create spicy fragrances and as a spicy fragrance and as a spicy fragrance.

But it is also highly appreciated in perfumery to create spicy fragrances and as a modifier of oriental perfumes. A scent that is part of our childhood and that has accompanied mankind for more than 7000 years. We can find notes of cinnamon in the Eau de Parfum "close your eyes, and..." by Miller et Bertaux, in the Eau de Parfum SPICEAIR by hermetica and in "Siwa" by Memo Paris; to name just some of the most emblematic ones.