Cassia CO2 (SELECT)

Adam Michael has this to say “This cassia CO2, smelled from the bottle has an aroma that reminds me of watered down cinnamon, icing sugar, plasticine and fragrant wood with an air of softened nutmeg and delicate spiced fruits. On the strip, you are charmed by a soft cloud of sweet and spiced cinnamon facets filling the air, slightly burned, slightly fatty undertones, and all notes timed and executed so harmoniously. On the smelling strip the aroma is still detectable after 4 days!

Due to its chemistry this material is quite heavily restricted by IFRA – deemed a sensitizer and so even if you are not pro IFRA this material should still be handled with caution.

For perfumery, a must within gourmand inspired themes, works especially well within Oriental fragrances, pairs great with vanilla, benzoin and carnation and very useful when building festive accords – specifically Easter and Christmas orientated and of which lean on the side of indulgence. Generally this cassia CO2 imparts warming, wood-spicy qualities wherever used.”

Mark Evans has this to say “I have to say that smelling this cassia CO2 brings a huge smile to my face as it smells identical to a slice of richly sweet carrot cake complete with cinnamon, nutmeg, walnuts, ginger and thick frosting (boy, reviewing this oil is going to be hard when I’m trying to stick to a low carb diet!)

Cassia CO2 is extracted from the bark of Cinnamomum cassia blume as opposed to true cinnamon bark CO2 which comes from Cinnamomum zeylanicum blume. The two are often confused and if you look at the fine print of some, even reputable, suppliers of cinnamon bark CO2 you may be surprised. Directly comparing them both on smelling strips, the cassia CO2 is much sweeter and has an all-round rich spiciness to it with a strong note of nutmeg, whereas the cinnamon bark CO2 is drier and peppery and is pretty much pure, powdery cinnamon.

If you’re looking at working something spicy and sweet into your creation, I’d certainly recommend this long lasting CO2 extract for its richness and depth and the fact that it just smells delicious!

Botanical Name: Cinnamomum cassia

Origin: Sri Lankan material produced outside of Europe

Alcohol Soluble: Yes

Oil Soluble: Partially

Select/Total Extract: Select