Cassia Bourbon

Harvesters strip the outer bark from mature Cinnamomum cassia trees during the dry season, when oil content peaks. The fresh bark is air‑dried for several weeks to reduce moisture and develop its aromatic profile. Dried strips enter a stainless‑steel still where steam passes through at 100 °C, extracting volatile compounds without degrading heat‑sensitive notes. The resulting condensate separates into a fragrant water phase and a thin oil layer; the oil is collected, filtered, and stored in amber glass to protect it from light. For high‑purity applications, perfumers may employ solvent extraction, using ethanol to dissolve the oil, then evaporating the solvent under reduced pressure. Each batch undergoes gas‑chromatography analysis to verify the presence of key constituents such as cinnamaldehyde, eugenol, and coumarin, ensuring consistency across shipments.