Cinnamon

Listing ID #3791774

Cinnamon(species Cinnamomum zeylanicum), bushy evergreen tree of the laurel family (Lauraceae) native to Sri Lanka (Ceylon), the neighbouring 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 spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and witchcraft; in medieval Europe for religious rites and as a flavouring. Later it was the most profitable spice in the Dutch East India Company trade. In modern times, cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the United States it is especially popular in bakery goods.
The Sri Lanka cultivator harvests his main crop in the wet season, cutting the shoots close to the ground. In processing, the shoots are first scraped with a semicircular blade, then rubbed with a brass rod to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another forming a quill about 107 cm (42 inches) long and filled with trimmings of the same quality bark to maintain the cylindrical shape. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying. Finally, they are bleached with sulfur dioxide and sorted into grades.
Cinnamon contains from 0.5 to 1 percent essential oil, the principal component of which is cinnamic aldehyde. The oil is distilled from the fragments for use in food, liqueur, perfume, and drugs. The aldehyde can also be synthesized.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate and spicy candies and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity (PMID 16190627, PMID 10077878). The essential oil of cinnamon also has antimicrobial properties (PMID 16104824). This property may allow cinnamon to extend the shelf life of foods. In the media, "cinnamon" has been reported to have remarkable pharmacological effects in the treatment of type II diabetes. However, the plant material used in the study (PMID 14633804) was actually cassia, as opposed to true cinnamon. Please refer to cassia's medicinal uses for more information about its health benefits. Cinnamon is also used as an insect repellent. It is widely used when a manufactured insecticide is not wanted or cannot be used because of possible health side effects or allergies.