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| Botanical Name: | Cinnamomum Cassia |
| Country of origin: | Sri Lanka |
| Source: | Bark |
| Cultivation: | Conventional |
| Colour & Odor: | Pale yellow to pale amber in colour with sweet cinnamon like aroma., |
| Extraction Method: | Steam Distillation method |
| Specific Gravity: | 0.998 - 1.180 |
| Optical Rotation: | -5 to 0 |
| Flash Point: | 91.67°C |
| Components: | E-cinnamaldehyde, trans-o-methoxy-cinnamaldehyde. |
| Solubility: | Soluble in Alcohol & Oil and insoluble in water. |
| Shelf Life: | 3 years |
| Storage: | Cool and dry place, away from direct Sunlight. |
| Certificate on Demand: | At our customer's request, we provide the subsequent indenture (COA) Certificate of Analysis which gives the information on color, odor & additional details, (GC) Gas Chromatography provides statistics of the product element & its percentage, and (MS) Mass Spectrometry gives details of the component present in the product & its quantity. |
| Blends well with: | Clove Bud, Frankincense, Nutmeg, Sweet Orange, Ylang-ylang, Cedarwood, Bergamot, and Rosemary. |