The essential oil of cinnamon bark (max. 4%) is dominated by the two phenylpropanoids cinnamaldehyde (3-phenyl-acrolein, 65 to 75%) and eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%). Other phenylpropanoids (safrole, coumarin [max. 0.6%] cinnamic acid esters), mono- and sesquiterpenes, although occurring only in traces, do significantly influence the taste of cinnamon. Another trace component relevant for the quality is 2-heptanone (methyl-n-amyl-ketone). The slime content of the bark is rather low (3%).
From cinnamon leaves essential oil (1%) can be obtained that consists mainly of eugenol (70 to 95%) and can be used as a substitute for cloves. Small amounts (1 to 5%) of cinnamaldehyde, benzyl benzoate, linalool and β-caryophyllene have also been found.
A completely different composition is found in the essential oil of cinnamon root bark; here, camphor (60%) dominates.
Cinnamon Bale Form
Alba, C5 Special, C5, C4, C3, M5,M4, H1, H2, H3.
Cinnamon Cut Form
Alba, C5 Special, C4, C3, M5, M4, H1, H2, Offcut.
Cinnamon Quilling
Super Fine Quillings, Qullings No.1,
Cinnamon Powder
Super Fine, Medium. (Differs according to Mesh sizes.)
Essential Oils
Cinnamon Bark Oil
Cinnamon Leaf Oil
Citronella Oil
Cinnamon Chips
Regular Seller