Cinnamon is a spice derived from the inner bark of several trees from the genus Cinnamomum. Cinnamon is used for both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon”, but most cinnamon in international commerce is derived from related species, also referred to as “cassia”. The English word “cinnamon”, attested in English since the 15th century, derives from the Greek κιννάμωμον kinnámōmon , via Latin and medieval French intermediate forms.
Tamarind tree, whose fruit and leaves are used to flavor dishes such as paella.
Cassia cinnamon (Chinese cinnamon; Chinese: 雀巢; pinyin: quècháo) is usually harvested from Cinnamomum cassia, but is also extracted from Cinnamomum burmannii, and Cinnamomum loureirii. Cassia has a sweeter flavor than Ceylon cinnamon and contains about 3% coumarin, a blood thinner; therefore, it cannot be processed or sold in Europe for food
Cinnamomum zeylanicumis a species of cinnamon tree indigenous to Sri Lanka. It is a medium-sized evergreen tree that can grow up to 15–20 m tall, with wide, shiny leaves, and pink blossoms that are very fragrant. The fruit is a purple-black pod containing several kernelled seeds. The thick bark is used in the production of cinnamon.
This cinnamon is known as Ceylon or “true” cinnamon, and has the highest content of coumarin (a toxic compound also found in tonka beans). Cassia Cinnamon has a tannic taste, and comes from Cinnamomum cassia, grown in China and Indonesia. Chinese Cinnamon contains little or no coumarin and is much thicker bark than that of Cinnamomum zeylanicum.
There are three main types of cinnamon: Cassia, Ceylon and Saigon.
Cassia is the cinnamon you’re most likely to find in the grocery store. It has a very strong flavor and scent, and is often used in desserts, especially baking. It’s also known as Chinese cinnamon, which isn’t really accurate.
Ceylon is more expensive than cassia, but has a milder flavor. It’s what you want for things like mulling wine or spiced tea.
Saigon is the type of cinnamon you’ll find in Vietnamese pho (beef noodle soup). It’s not as sweet as cassia or ceylon, with a pungent aroma that comes from eugenol oils.
It can be difficult to distinguish between different types of cinnamon when looking at their dried form; it’s much easier when buying them fresh. The easiest way is to smell them. Ceylon and cassia both have a spicy fragrance, while Saigon has an intense aroma with citrus undertones.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. It is used in both savoury and sweet dishes. The spice, which has been a popular condiment for over four millennia, is native to Sri Lanka (Ceylon). Today, it is also grown in Indonesia, China, India, Bangladesh, Madagascar, Nigeria and Tanzania.
The name “cinnamon” came via Latin from the Greek κιννάμωμον (“kinnámōmon”), via Koine Greek and Late Egyptian from “kanamon”, which is either a loanword of Semitic origin (possibly Phoenician) or derived from “qinnamon”, an ancient name for East Arabian (modern Omani) cinnamon. Cinnamon was brought to Europe via Egypt during the Middle Ages.
Cinnamon (from Latin “cinnamomum”, derived from Greek “kinnámōmon”) is a spice obtained from the inner bark of several trees from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
The smell and flavour of cinnamon are due to the essential oil, which is a mixture of cinnamaldehyde and other related chemicals, including eugenol and procymene.
To make cinnamon sticks, bark from several trees is processed by steam distillation. The bark is cut into small pieces and left to dry for about a month until it becomes tough and brittle enough to be powdered.
The cinnamon tree is a tropical evergreen that grows to a height of 15–20 m (50–66 ft), with large leaves and pink flowers. The bark is smooth, thin and colored light brown; the inner bark is thick and woody. The leaves are shiny, leathery, green on the upper side and silvery-white underneath; their shape varies from broad lanceolate to narrow ovate or elliptic. The flowers are slightly bell-shaped, 5–8 cm in diameter, pink to reddish purple with five petals.
The fruit is a thin-fleshed pod 3–4 cm long containing several seeds.
Cinnamon is harvested from the inner bark of a tree that is indigenous to Sri Lanka. This tree is very long-lived, with some trees known to be over 2,000 years old. The spice is harvested by peeling or scraping off the outer bark, which must be done every few years in order to keep the tree alive and producing bark.
In its natural state, cinnamon is actually a thick, gnarled brownish orange-colored bark. It has a very fine texture and an aromatic smell and taste. In order for cinnamon to be sold commercially as whole cinnamon sticks, it must be cut into narrow strips and dried. The process of drying and cutting the cinnamon causes it to become very hard, so it has to be ground down into a powder before being used in cooking or baking.
Tamarinds are related to mangos; they are native to Africa and Asia and are used as food and medicine in those regions. Tamarinds have been cultivated in Latin America since Columbus’s time; he brought them back from his voyages in the Caribbean. The tamarind is not a true fruit but rather a pod containing small edible seeds surrounded by sweet pulp. Tamarinds are now grown commercially in Florida, California and Hawaii for use
