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Cinnamon

Cinnamomum verum J. S. Presl

Brief Summary

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Cinnamomum verum (formerly C. zeylanicum), “true cinnamon” or Sri Lanka or Ceylon cinnamon, is a small evergreen tropical tree in the Lauraceae (laurel family) that originated in Sri Lanka and is one of several Cinnamomum species that produce the commercially important spice known as cinnamon. Although cassia (C. aromaticum), which is less expensive and has a stronger flavor, is often marketed as “cinnamon,” C. verum is generally considered to have a more delicate flavor that is more suitable for desserts. The names “cinnamon” and “cassia” cause considerable confusion, as they are often used interchangeably. In the U.S., the spice produced from the dried, ground bark of any of these species is referred to as “cinnamon,” without distinguishing among species. In addition, “cinnamon” may also refer to the spice obtained from the aromatic bark of an unrelated species, Canella winterana (in the Canellaceae). When the spice is sold in bark form, rather than ground, C. verum can be distinguished from C. aromaticum because it comes in tight rolls (quills) rather than in looser flakes with curled edges. It can be distinguished from the related Indonesian cinnamon (C. burmanii) by the quills having many soft layers, which can easily be ground in a coffee grinder, as opposed neat quills composed of a single extremely hard layer. The C. verum tree grows to around 10 m (30 ft), and has leathery leaves, usually opposite, that are lanceolate to ovate, 11 to 16 cm (4.5 to 6.25 in) long, with pointed tips. The inconspicuous yellow flowers, which are tubular with 6 lobes, grow in panicles (clusters) that are as long as the leaves. The fruit is a small, fleshy berry, 1 to 1.5 cm (0.25 to 0.5 in) long, that ripens to black, partly surrounded by a cup-like perianth (developed from the outer parts of the flower). The spice form of cinnamon is obtained by removing the outer bark of the tree, and scraping from it the inner bark, which is dried and ground into power. Cultivated trees may also be coppiced (cut back to encourage shoot development), so that the coppiced shoots can be harvested. Cinnamon oil is steam distilled from the leaves and twigs. Cinnamon from various species has been used as a spice since ancient times (noted in Sanskrit texts and in the Bible, as well as in accounts by Herodotus and Pliny, although it can be difficult to ascertain which particular species is referred to). It is widely used to flavor baked goods, puddings and other desserts, and candies, as well as soups and stews, curries, meat and poultry dishes, and pickles. Cinnamon is also used to flavor beverages, including teas and mulled wine. FAO estimates that total commercial production of all forms of cinnamon (derived from several species of Cinnamomum, including C. aromaticum, as well as canella (Canella winterana) was 155,000 metric tons, harvested from 186,000 hectares. China, Indonesia, Sri Lanka, and Vietnam together produced around 98% of the world’s total. (Bailey et al. 1976, FAO 2012, Flora of China 2012, Hedrick 1919, van Wyk 2005.)
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Jacqueline Courteau
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Cinnamomum verum

provided by wikipedia EN

Cinnamomum verum,[2] called true cinnamon tree or Ceylon cinnamon tree, is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka.[3] The inner bark of several other Cinnamomum species are also used to make cinnamon.

Description

Cinnamomum verum trees are 10–15 metres (30–50 feet) tall. The leaves are ovate-oblong in shape and 7–18 cm (3–7 inches) long. The flowers, which are arranged in panicles, have a greenish color and a distinct odour. The fruit is a purple 1cm drupe containing a single seed.[4]

Cultivation

The old botanical synonym for the tree, Cinnamomum zeylanicum, is derived from Sri Lanka's former name, Ceylon.[5] Sri Lanka still produces 80–90%[6] of the world's supply of C. verum, which is also cultivated on a commercial scale in the Seychelles, Madagascar and Tanzania.[7][8]

On Borneo Cinnamomum verum is cultivated at low elevations in Sarawak (Kuching District), Sabah (Keningau and Sandakan districts), and Kalimantan.[9]

Cultivars

There are several different cultivars of Cinnamomum verum based on the taste of bark:[10]

  • Type 1 – Sinhala: Pani Kurundu (පැණි කුරුඳු), Pat Kurundu (පත් කුරුඳු), Mapat Kurundu (මාපත් කුරුඳු); Tamil: Ten Lavangapattai (தேன் இலவங்கப்பட்டை), Karamana lavangapattai (காரமான இலவங்கப்பட்டை), Taramana Lavangapattai (தரமான இலவங்கப்பட்டை)
  • Type 2 – Sinhala: Naga Kurundu (නාග කුරුඳු); Tamil: Naka Lavangapattai (நாகா இலவங்கப்பட்டை)
  • Type 3 – Sinhala: Pani Miris Kurundu (පැණි මිරිස් කුරුඳු); Tamil: Juci Milakay Lavangapattai (ஜூசி மிளகாய் இலவங்கப்பட்டை)
  • Type 4 – Sinhala: Weli Kurundu (වැලි කුරුඳු); Tamil: Manal Lavangapattai (மணல் இலவங்கப்பட்டை)
  • Type 5 – Sinhala: Sewala Kurundu (සෙවල කුරුඳු); Tamil: Vettappattatu Lavangapattai (வெட்டப்பட்டது இலவங்கப்பட்டை)
  • Type 6 – Sinhala: Kahata Kurundu (කහට කුරුඳු); Tamil: Manyal Nira Lavangapattai (மஞ்சள் நிற இலவங்கப்பட்டை
  • Type 7 – Sinhala: Peiris Kurundu (පීරිස් කුරුඳු); Tamil: Piris Lavangapattai (பீரிஸ் இலவங்கப்பட்டை)

Processing

The trees grow as leafy bushes, usually reaching a maximum of 3 m (10 ft) in height. They are first harvested at 3 years old, and continue producing well for 40–50 years. Small side branches (1.5–5 cm in diameter) are removed from the trees. The outer bark is removed, and processed into mulch. Twigs, leaves and berries (seeds) are crushed and make cinnamon oil, a less valuable byproduct. The inner bark of the branches is loosened by being rubbed with a brass rod. The bark is then split with a brass or stainless steel knife and peeled off as intact as possible. Long, full 'quills' of cinnamon are more valuable than broken pieces. These quills are then dried over several days in the shade, then in darkness. All this work is done by hand by experienced workers; this is the most expensive part of producing cinnamon spice. Finally, the dried bark is cut into sticks or ground into powder for sale to consumers.

Grading

The Sri Lankan grading system divides the cinnamon quills into four groups:

  • Alba, less than 6 mm (0.24 in) in diameter
  • Continental, less than 16 mm (0.63 in) in diameter
  • Mexican, less than 19 mm (0.75 in) in diameter
  • Hamburg, less than 32 mm (1.3 in) in diameter

These groups are further divided into specific grades. For example, Mexican is divided into M00000 special, M000000 and M0000, depending on quill diameter and number of quills per kilogram. Any pieces of bark less than 106 mm (4.2 in) long are categorized as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.

Medicinal uses

Cinnamon has a long history of use in traditional medicine as a digestive aid.[11]

Preliminary studies[12] show that cinnamon could slow symptoms of Alzheimer's disease through the reduction of the oligomerization of beta-amyloid.

Gallery

References

  1. ^ "Cinnamomum verum J.Presl — The Plant List". www.theplantlist.org.
  2. ^ "NCBI – Cinnamomum verum". National Center for Biotechnology Information. Retrieved 4 October 2016.
  3. ^ "Cinnamon". Encyclopædia Britannica. 2008. (species Cinnamomum zeylanicum), bushy evergreen tree of the laurel family (Lauraceae) native to Bangladesh, Sri Lanka (Ceylon), the neighboring Malabar coast of India, and Myanmar (Burma), and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The bark is widely used as a spice due to its distinct odor.
  4. ^ Cinnamomum verum Cinnamon, Ceylon Cinnamon Tree PFAF Plant Database
  5. ^ "In pictures: Sri Lanka's spice of life". BBC News.
  6. ^ "True cinnamon is pricey, but is there an honest difference?". Truly Ceylon Cinnamon. 2018-12-14. Retrieved 2019-04-19.
  7. ^ Iqbal, Mohammed (1993). "International trade in non-wood forest products: An overview". FO: Misc/93/11 – Working Paper. Food and Agriculture Organization of the United Nations. Retrieved November 12, 2012.
  8. ^ "Upgrading cinnamon in Tanzania". ITC News. 26 June 2020. Archived from the original on 2022-01-13.
  9. ^ Wuu-Kuang, Soh (2011). Taxonomic revision of Cinnamomum (Lauraceae) in Borneo. Blumea - Biodiversity, Evolution and Biogeography of Plants, Volume 56, Number 3, 2011, pp. 241-264(24). Naturalis Biodiversity Center. DOI: https://doi.org/10.3767/000651911X615168
  10. ^ "Cinnamon". Sri Lanka: Department of Export Agriculture. Archived from the original on 2017-04-28. Retrieved 2015-10-04.
  11. ^ "Cinnamon". National Center for Complementary and Integrative Health. National Institutes of Health. 2016. Retrieved 28 February 2017.
  12. ^ Frydman-Marom, Anat; Levin, Aviad; Farfara, Dorit; Benromano, Tali; Scherzer-Attali, Roni; Peled, Sivan; Vassar, Robert; Segal, Daniel; Gazit, Ehud; Frenkel, Dan; Ovadia, Michael (2011). "Orally Administrated Cinnamon Extract Reduces β-Amyloid Oligomerization and Corrects Cognitive Impairment in Alzheimer's Disease Animal Models". PLOS ONE. 6 (1): e16564. doi:10.1371/journal.pone.0016564. PMC 3030596. PMID 21305046.

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cc-by-sa-3.0
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Wikipedia authors and editors
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wikipedia EN

Cinnamomum verum: Brief Summary

provided by wikipedia EN

Cinnamomum verum, called true cinnamon tree or Ceylon cinnamon tree, is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. The inner bark of several other Cinnamomum species are also used to make cinnamon.

license
cc-by-sa-3.0
copyright
Wikipedia authors and editors
original
visit source
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wikipedia EN