CINNAMON IN PERFUMERY / the naturals notebook (EN)
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The book about the natural ingredient of perfumery - CINNAMON (in English)
CINNAMON IN PERFUMERY / the naturals notebook (EN)
Authors:
Éléonore de Bonneval, Olivier R.P. David, Jeanne Doré, Anne-Sophie Hojlo, Delphine de Swardt.
ABOUT CINNAMON:
Grown in Sri Lanka and Madagascar, Ceylon cinnamon is prized for its use in food and fragrances. The bark of the cinnamon tree can be ground into a spice and also distilled to produce essential oil. Both soft and hot, evocative of sweets or exotic lands, its woody, warm, suave scent is instantly identifiable.
Discover the many facets of this stimulating spice by journeying through botany, history, gastronomy, agriculture and chemistry without overlooking, of course, perfumes and perfumers.
FUM 124
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