Cinnamon is an aromatic bark, obtained from the inner bark of several trees belonging to the genus “Cinnamomum”. There are five main types of cinnamon which differ in their production, distribution and flavor. Though they are sold as different products, all are derived from the same tree.
The main types of cinnamon are Ceylon, Cassia and Saigon. The last two types of cinnamon have a stronger taste than the first one. Other types include Korintje and Chinese cinnamon although these are not as commercially viable as the other three.
The flavor of each type is influenced by climate where it was grown, time of harvest and how it was processed. By knowing your cinnamon tree you will be able to produce the best quality product for your needs.**
I was looking online for a cinnamon tree and saw a lot of different types. I did not know there were so many different kinds. It is really fascinating to learn more about this valuable tree. I think you will enjoy reading this blog as much as I did. The information is easy to read and understand and I would like to thank the author for sharing this information with us.
Cinnamon tree or Cinnamomum zeylanicum is a tropical tree belonging to the family Lauraceae. It is native to Sri Lanka, India, Burma, Thailand, Malaysia and Indonesia. The bark of this tree is dried and ground to make cinnamon spice.
The species name Cinnamomum means Cinnamon Tree and zeylanicum means of Ceylon (Sri Lanka). The Sanskrit name for Cinnamon – Dalchini is derived from the Tamil word tondai-karu which means “the bark of the tondai tree”.
The dried inner bark of the cinnamon tree is used as a spice. It tastes like a combination of cloves, nutmeg, and pepper. It has a warm quality that clears nasal passages and sinuses in colds. Like other spices, it works well with sweet foods like applesauce or cooked pears. This spice can also be used in cakes, cookies, brownies, and pies.
Cinnamon is a spice that comes from the bark of the cinnamon tree. The tree is a tropical evergreen which is native to Sri Lanka and other areas surrounding the Indian Ocean. It is also grown in China, Indonesia, Madagascar, and the Caribbean Islands.
There are two types of cinnamon trees: Ceylon Cinnamon and Cassia Cinnamon. Ceylon cinnamon is the original type of cinnamon, while cassia cinnamon is a cheaper version that has been around for much longer. Ceylon cinnamon tends to be milder and more expensive than cassia cinnamon. Although both types of cinnamon can be used for cooking or baking, Ceylon cinnamon can only be purchased in whole-stick form due to its milder flavor and aroma. Cassia cinnamon comes ground or already in stick form.
Cassia bark grows thicker than Ceylon bark so it contains less oil and does not burn as easily as Ceylon bark when used for cooking or baking. The thick layer of bark helps protect the inner layer from damage during shipping, but this same thick layer takes longer to produce its oil content to create spicy flavors when it is processed into powder form. Cassia bark tastes like a spicy combination of clove and pepper while Ceylon bark tastes like a spicy combination of ginger and pepper.*
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. The word cinnamon comes from the Greek word κίνναμος (kínnamos), via Latin and medieval French. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, but those who wrote about it in Egyptian hieroglyphs did not call it cinnamon.
The Greek name for the spice was kámēnon, which was borrowed into Latin as cānum or cānūm and into Etruscan as canfamon or genimu. The Etruscans called it ka-na-mu, which became the Latin name cassia.
John Donne’s 1624 book Devotions upon Emergent Occasions talks about “candy in kings’ palaces”.
Cinnamon is a spice extracted from the inner bark of several tree species from the genus “Cinnamomum”. It features a sweet, warm, woody flavor. Cinnamomum takes its name from the Greek word kymino, which means “sweet smelling bough.” Cinnamon has been used for thousands of years as a spice and flavoring agent.
The taste and fragrance of cinnamon are imparted to the drink aqueous extracts of cinnamon by the oils of its essential oils, primarily cinnamaldehyde (about 60% to 65%). The characteristic taste and fragrance in cinnamon come from cinnamaldehyde content.
Dried sticks of cinnamon are called quills. The bark is harvested by peeling off thin strips with a knife, resulting in long, thin pieces of bark. The thick bark is left to dry while the thin bark is processed into smaller pieces. When ground, the thin bark is known as cinnamon powder. When burned, the thin bark produces a deeper aroma than the thicker bark.
Cinnamon is a type of tree that is grown for its aromatic bark, which is harvested and dried. The bark is made into cinnamon sticks or ground into cinnamon powder. The highest quality cinnamon powder comes from Saigon cinnamon, also called Vietnamese cinnamon or Ceylon cinnamon, which is the inner bark of several different species of trees from the genus Cinnamomum grown in Vietnam, Indonesia, and Sri Lanka.
Tropical forests are being destroyed to grow non-native species of cinnamon trees; this is causing problems with sustainability and with the genetic diversity of native forests. For this reason, many botanists consider non-native species invasive weeds; they want to encourage people to use native species instead.
The plants that produce tropical hardwood are not related to the plants that produce cinnamon bark; they are members of the laurel family instead.