Botanic: Ceylon Cinnamon
Binomial name: Cinnamomum Zeylanicum or Cinnamomum Verum (native to Sri Lanka)
Scent: warm, fruity, spiced, and lightly floral; it’s a key ingredient in my Cinnamon and Spruce incense sticks.
Function: In incense making cinnamon acts as an aromatic. Unlike some other aromatics (resin, leaves etc) it burns quite well, and can be used in larger quantities if desired.
Something you might not know: There are hundreds of different varieties of cinnamon. The most common and easiest to find in the grocery store is Cassia. While all varieties have similarities, Ceylon is the softest and most delicate.
I use certified Fair Trade Ceylon Cinnamon in my blends, sourced from Sri Lanka.
When I was formulating this particular blend, I began using Cassia Cinnamon, and while I knew I wanted its aroma, I wanted to soften its edges a little. Ceylon cinnamon was the perfect switch.
You can find more information about my sourcing process here. Check out the previous instalments on Black Frankincense and Australian Sandalwood.
I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.