Cinnamon is a spice that comes from the inner bark of the cinnamon tree, a small evergreen tree in the laurel family native to Sri Lanka, India, and Burma. The tree has glossy leaves that are red when young and turn green with age, small yellowish or greenish white flowers, and round brown or black fruits. The bark contains volatile oils, tannins, catechins, and proanthocyanidins. When dried, the bark has a light brown color, a delicate aroma, and a warm, sweet flavor.
Cinnamon has been used as a spice for thousands of years and has a long history of use in traditional medicine in many parts of the world. Today, it’s promoted as a dietary supplement for diabetes, irritable bowel syndrome, and other gastrointestinal problems. The bark oil can also be distilled and used in food, liqueur, drugs, and perfume.
There are many types of cinnamon, including Ceylon cinnamon (Cinnamomum verum), also known as “true” cinnamon, which is grown primarily in Sri Lanka. Other types include Vietnamese cinnamon, also known as Saigon cinnamon, which is spicy and robust, and Ceylon cinnamon, which is more delicate.
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