Читать книгу Perfumes and Their Preparation - George William Askinson - Страница 25

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Cinnamon consists of the bark of the young twigs of the cinnamon-tree, Cinnamomum zeylanicum, indigenous to Ceylon. Good cinnamon consists of thin, tubular, rolled pieces of bark which are smooth, light brown (darker on fracture), of a pronounced characteristic odor, and a burning and at the same time sweet taste. The most valuable in commerce is that from Ceylon; the thicker bark is less fine.

Chinese cinnamon or cassia (French, Cassie; German, Zimmtcassia) consists of the bark of the cassia-tree, an undetermined species of Cinnamomum indigenous to Southern China; this is grayish-brown and has the general properties of true cinnamon, but it as well as the oil extracted from it has a less fine odor than cinnamon or oil of cinnamon. A very fine kind of Cinnamon has for a number of years past appeared on the market under the name of Saigon cinnamon. It is very rich in oil, and is exported from Cochin-China. Besides the true oils of cinnamon and cassia, other essential oils are met with in commerce under the names of oil of cinnamon flowers and oil of cinnamon leaves, but their odor is not so fine as that of the former. The so-called cinnamon flowers are the unripe fruits of various cinnamon laurels, collected after the fall of the blossoms. They form brownish cones the length of the nail of the little finger, and furnish an essential oil whose odor resembles that of cinnamon.