Cinnamon is a flavoring additive or aromatic condiment obtained from several species of genus Cinnamomum tree. The spice is gotten from the inner-back of different types of cinnamomum tree.
Popular in many culinary applications it is added to biscuits, cakes, sweets, ice cream or meals. Perfect for sweet savory dishes the spice is basically a derived essential oil.
The name cinnamon is associated with several species, however commercial cinnamon production is popular with the Cinnamomum cassia species and Cinnamomum verum believed to be the “true cinnamon”.
Top producers of cinnamon
Top producers of cinnamon spice worldwide is China, Indonesia, United States of America, Vietnam. Sri Lanka, India.
Top Producers of cinnamon
- United States of America
- Sri Lanka
Use in food and traditional medicine
The aromatic spice is used in food and traditional medicine. Although no comprehensive study of its effect in traditional medicine, it is widely used.
Types of cinnamon
There are different species of the tree sold commercially as cinnamon. The evergreen tree is commercially viable and perfect for investors. Used as condiment or flavoring in many food, it is common in cereals,teas, bakes.
Types of cinnamon sold commercially are Cinnamomum cassia (cassia or Chinese cinnamon). This type of spice is most common in commercial quality in the United States of America. Indonesia verity are the C. burmannii which include Kurintje, Padang cassia.
Vietnamese cinnamon are C. loureiroi or Saigon cinnamon, Vietnamese cassia.
C. verum is Sri Lanka cinnamon including Ceylon cinnamon or Cinnamomum zeylanicum while Malabar cinnamon is the
C. citriodorum species.
- Chinese cinnamon
- C. burmannii
- Padang cassia.
- Vietnamese cinnamon
- C. loureiroi
- Saigon cinnamon
- Vietnamese cassia.
- C. verum
- Ceylon cinnamon
- Cinnamomum zeylanicum
- C. citriodorum
Taste and aroma
Ninety percent of the essential oil obtained from the bark of the tree is loaded with cinnamaldehyde which accounts for it’s pungent taste and smell. Distilled essential oil after processing has a rich golden- yellow color and other aroma from the bark and leaf. The oil is processed through pounding the bark and distillation process.
Minerals quantity are Calcium 100%,
1002 mgIron 64%, 8.3 mgMagnesium
17%, 60 mgPhosphorus 9%, 64 mgPotassium 9%, 431 mgSodium1%,
10 mgZinc19%,1.8 mg
Vitamins Quantity in percentage are Vitamin A 2%, 15 μgThiamine (B1), 2%, 0.02 mgRiboflavin (B2),3%, 0.04 mgNiacin (B3) 9%, 1.33 mgVitamin B6 12%. Others are 0.16 mgFolate (B9), 2%, 6 μgVitamin C, 5%, 3.8 mgVitamin E, 15%, 2.3 mgVitamin K 30% 31.2 μg.