As part of its strong development in the aroma sector and eager to seek sources of inspiration in food flavors, Bontoux, producer and processor of natural extracts and essential oils since 1898, presents 2 finely cut raw materials, originating in the R & D aroma department and then adapted to perfume applications:
Cocoa and cinnamon are both from Madagascar, where Bontoux has increased and diversified its production capacity by integrating Parapharma at the end of 2017.
Absolute cocoa, derived from the extraction of cocoa from Madagascar is intense and can easily integrate into a luscious floral as well as in a modern amber note.
Absolute cinnamon, extracted from selected cinnamon barks in our production site of Mananjary, diffuses a powerful and enveloping smell, characteristic of the cinnamon stick. Its round side gives it the warmth of the spice and will marry very well with fruity notes like citrus. This absolute is very differentiating from our essential oil of cinnamon.
Other products will be highlighted, such as the absolute of blackcurrant bud, novelty in the catalog and the complete Ylang, without forgetting our unavoidable essential oil of bitter almond.