The affinity between Cinnamon and Sri Lanka is so strong that the very botanical name of the spice - Cinnamomum zeylanicum is derived from the Island's former name Ceylon.

Cinnamon bark oil possesses the delicate aroma of the spice and a sweet and pungent taste. Its major constituent is cinnamaldehyde but other, minor components impart the characteristic odour and flavour. It is employed mainly in the flavouring industry where it is used in meat and fast food seasonings, sauces and pickles, baked goods, confectionery, cola-type drinks, tobacco flavours and in dental and pharmaceutical preparations. Perfumery applications are far fewer than in flavours because the oil has some skin-sensitizing properties, but it has limited use in some perfumes.