Indonesian Cinnamon Bark Oil CO2
Cinnamon Bark Oil CO2
Botanical name: Cinnamomum burmannii
Origin: Sumatra, Indonesia
CAS #: 92201-56-4
Sensory qualities: strongly aromatic, warm, spicy, sweet
Main constituents: Cinnamaldehyde > 90%, Coumarin < 0.5%
Process: Supercritical CO2 Extraction, Re-Distillation
Cinnamomum burmannii, also known as Padang or Korintji Cinnamon, is one of several plants in the genus Cinnamomum whose bark is sold as the spice cinnamon. Trade data and recent studies indicate that Cinnamomum burmannii has replaced the more expensive Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum) in the United States, Canada and Europe for spices 
Indonesian cinnamon bark quality is very close to the famous SriLankan Ceylon Cinnamon Bark and a lot more superior compared to Chinese Cinnamomum cassia or Cinnamomum aromaticum and Vietnamese Cinnamomum loureiroi.
Cassia has a coarser fragrance, a somewhat bitter and astringent taste and contains much more mucilaginous components. In comparison, Burmannii is more like Ceylon, which is sweeter, spicy and warm.
Ceylon typically contains around 50-70% of Cinnamaldehyde where Indonesian Burmannii has around 70 - 90% Cinnamaldehyde. In fact, Mitra Ayu Cinnamon Bark Oil CO2 contains min 90% of Cinnamaldehyde.
One concerning ingredient, coumarin, is unfortunately higher in Indonesian Burmannii, which varies from 1% to 5% . However, with re-distillation, we are able to reduced the coumarin concentration significantly to below 0.5%.
We visited one of Cinnamon plantations in Solok, West Sumatra, located approximately 2 hours from our factory, to learn how the Cinnamon plants are harvested and dried before it arrives at our factory.
As we got closer to the Plantation, thanks to its unique dark reddish leaves, we can easily spot the Cinnamon tree from the rest. Also, because the leaves also contain Cinnamaldehyde , we can smell the nice cinnamon aroma when we walked around the Plantation.
For Spice Grade, the first important process in harvesting is cleaning and scraping the thin layer of the tree. For Essential Oil Application, this step is not critical as the bark will be crushed before processing . Once the area is clean, using a knife, the farmer then makes a cut around 2 inches or 5 cm in width. The bark is then peeled from the tree and brought to the storage area for drying. During the drying process, cinnamon bark is automatically curled inward hence creating the unique shape of cinnamon bark stick.
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