Is an essence that is derived from the inner layers of the bark of the cinnamon tree — a tree originating from China. The scientific name of the tree, Cinnamomum verum, is translated though its Arabic and Hebrew root word as meaning the fragrant spice plant, and the uses of the tree’s extracts for aromatic purposes dates back to ancient times. The use of cinnamon in cuisines of various cultures and traditions remains to be widespread, and so too does its use in perfumery. The aroma is both sweet and bitter; developing a progressive degree of heat as the more the sensing of the aromas is prolonged. The essential oil of the material is derived via the process of breaking up the bark, submerging it in seawater, and distilling it for a short amount of time. The result is a yellow substance that contains the distinctive aromatic traits of cinnamon. Much of the scent is owed to the aldehydes present in the essential oil, known as cinnamaldehydes. Via oxidation this substance can be turned into a resinous compound, with even darker tones, which features a deeper and richer aroma.

Some varieties often labelled as cinnamon that are made available for consumption, aren’t true cinnamons, and are often dubbed “cassia” to distinguish them from the true examples of the essence.