The cinnamon essential oil we use at Indochine Natural is
sourced from various countries including Sri Lanka, Indonesia and Viet Nam. The
process of harvesting the raw cinnamon has not changed for centuries.
When a cinnamon tree is around two
years old it is cut back to a stump and covered with soil. This causes it to
grow like a bush, with new shoots emerging out of the sides by the following
year. It's these shoots that are used to make cinnamon. The leaves are removed
and the outer bark scrapped off the twigs in one piece and rolled in layers,
telescope style, into long quills that are left to dry for several days.
The cinnamon essential oil is later extracted
by steam distillation.
Selecting cinnamon essential oil for
use in Indochine Natural products requires thorough scrutiny as the fragrance
can be affected by where and how the plant was grown, extraction method, plus
the soil, air and water in the growing region, the health of the plant, and how
long it sits before distillation. At Indochine natural we have been known to
reject entire shipments of Cinnamon essential oil.
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