Cinnamon tree is a spice that is extracted from the bark of trees in the genus Cinnamomum. Cinnamon has been used since antiquity as a flavoring in food, as a condiment, and as a traditional medicine.
The cinnamon tree is an evergreen that grows to 8–12 m tall, with leaves 10–18 cm long and 6–12 cm broad. The flowers are pale yellow-green, with very fragrant light-brown to nearly black coverings which fall off soon after flowering. The fruit is a capsule 12–18 cm long, containing several cinnamon “seeds” (drupelets). The outer surface of the fruit is initially covered with fine brown fur, which wears off as the fruit matures.
Analysis of cinnamon bark by gas chromatography–mass spectrometry indicates the presence of thirty-six unidentified compounds. It contains large amounts of cinnamaldehyde (about 40% of the volatile organic components), which gives cinnamon its flavor and odor.
The cinnamon tree (Cinnamomum verum) is a tropical evergreen that has been grown around the world since before the time of Christ. The tree, which can grow up to 25 feet tall, has oval leaves and clusters of white flowers with green stripes. The bark is rough and brown, the fruit is a woody capsule and the leaves are smooth, glossy and dark green.
Spices have been used in cooking for thousands of years. Cinnamon was one of the most prized spices by the ancient Egyptians. They even used it as medicine. It was so valuable that they reserved it only for royalty. In order to control its price, special officials were appointed to oversee its cultivation, distribution and sale.
The first use of cinnamon as flavoring in America was recorded on a ship in 1564. About 2 million pounds of cinnamon are now grown each year in Sri Lanka and Indonesia.
The diverse range of cinnamon products are prominently used in the production of food, beverages, and pharmaceuticals. In addition, Cinnamon is used as a spice for flavoring in the household items such as toothpaste, soaps, perfumes, and lip balms.
Cinnamon is also used as incense sticks to pleasure the senses. The essential oil that is derived from Cinnamon tree is used for aromatherapy and in the making of fine perfumes. The leaf powder are used to prepare tea or coffee and also used to flavor food.
Cinnamon is a spice obtained from the inner bark of several trees from the genus “Cinnamomum”. The most common species used to obtain cinnamon is Cinnamomum verum, also called Ceylon cinnamon. It is native to Sri Lanka. It is one of the most expensive spices by weight. It was first traded by Arab merchants as early as 7th century CE and was used by ancient Egypt as a perfume and in mummification.
Until about 1800, it was only available from Sri Lanka, but now it is also grown in Madagascar, Tanzania, Indonesia, China and Vietnam.
The word cinnamon comes from the Greek κιννάμωμον kinnámōmon which means “reed-like”, referring to its hollow reed-like shape.
Cinnamon has been known from remote antiquity; it was a very expensive spice in ancient Egypt, where it was used in the embalming process. Cinnamon is mentioned in the Old Testament (Exodus 30:23), and the spice was brought up the Red Sea to Arabia and Egypt via trade routes before 1000 B.C. Herodotus mentions cinnamon as a gift presented by the Arabian king of Abyssinia to Persian King Darius I in
Cinnamon is a popular spice and flavoring material. It is the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savory foods and drinks.
The inner bark of the cinnamon tree is used as a spice. Throughout history, cinnamon has been used to flavour food and drink, to embalm the dead, and as a medicine. It was an important factor in European trade with both East and West Asia, worth 200 times its weight in silver at the beginning of the 16th century.
The name “cinnamon” derives from French “cannelle”, which comes from Latin “cannellus”, meaning “small reed”. The word entered Middle English around 1300 from Old French.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. The two most important species are Cinnamomum verum (cassia bark) and Cinnamomum zeylanicum (cinnamon bark). The first is native to Sri Lanka, India, Burma and Thailand; the second is indigenous to Sri Lanka and India.
Trees are cultivated for their fine-textured brown bark, which is used as a spice. The aromatic bark contains an essential oil, which is used in aromatherapy.**
Cinnamon comes from the bark of a small evergreen tree native to South and Southeast Asia. Its scientific name is Cinnamomum Zeylanicum, which roughly translates to “cinnamon of Ceylon,” now known as Sri Lanka.
The genus Cinnamomum has around 100 species and the family Lauraceae has around 1000. The closest relatives to cinnamon are the bay laurels, and cinnamon oil can be made from their leaves. However, both these species are considerably different in appearance to their cousin cinnamon.
Cinnamon is actually native to Sri Lanka and other parts of Southern India and Eastern tropical Africa, such as Madagascar. It was originally harvested for its medicinal uses but was found to be a more attractive spice than the other available options. Cinnamon can be used in sweet dishes, but it is mainly found in savoury foods, drinks and desserts. It has a sweet yet spicy flavour and is used in everything from curries to spiced apple cider.
