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Cinnamon, common name for
several related trees of the laurel family, and for a spice made from
the dried bark of the trees. The best-known species is native to Sri
Lanka; it is cultivated in many other tropical countries in South East
Asia and elsewhere, but that grown in Sri Lanka is superior in taste.
The tree, which usually grows up to 12 m (40 ft) tall, is pruned so
that it grows four to five stems. When the bark begins to turn brown,
the stems, which may be about 2.5 m (8 ft) tall and 5 cm (2 in) in diameter
at the base, are harvested and new ones are trained to grow in their
place. After the stems have been stripped of leaves and twigs, the inner
and outer bark is removed. As the bark dries, it forms rolls (quills),
the smaller of which are inserted into the larger. When fully dry, these
are tied in bundles for shipment.
Cinnamon is yellowish-brown and has a distinctive fragrant aroma and a sweetish, pungent taste. It has been used since early times as a spice in many culinary preparations, and it is also used in some medicines. The aromatic qualities of cinnamon result from a volatile oil, oil of cinnamon, which may be extracted from the bark by distillation. The oil varies in colour from yellow to cherry red; the yellow oil is used in scenting soap and flavouring sweets
Starch from cinnamon bark
(Cortex
Cinnamomi Cassiae)
Cinnamomum Cassia - Lauraceae
Cinnamon starch has no commercial value.
Starch from
(Cortex Cinnamomi
Ceylanici)
Cinnamomum zeylanicum - Lauracea