English name: Cinnamon Essential Oil
INCI name: Cinnamomum Cassia Oil
Botanical name: Cinnamomum Cassia
Origin: Vietnam
Parts used for production: Branches and leaves of Cinnamon Cinnamomum Cassia grown after 5 – 8 years, dried
Production method: Steam distillation
Quality indicators:
Physical properties: Homogeneous liquid
Color: Dark yellow to reddish brown
Specific gravity: From 1.040 – 1.072
Refractive index: From 1.560 – 1.650
Quantity: Cinnamaldehyde > 80%
