Bark with a bite

Grown in Sri Lanka and Madagascar, Ceylon cinnamon is prized for its use in food and fragrances. The bark of the cinnamon tree can be ground into a spice and also distilled to produce essential oil. Both soft and hot, evocative of sweets or exotic lands, its woody, warm, suave scent is instantly identifiable. Discover the many facets of this stimulating spice by journeying through botany, history, gastronomy, agriculture and chemistry without overlooking, of course, perfumes and perfumers.

Authors: Éléonore de Bonneval, Olivier R.P. David, Jeanne Doré, Anne-Sophie Hojlo & Delphine de Swardt

96 pages