Professional Documents
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Cinomon
Cinomon
College of agriculture
Second stage
cinnamon
preparing lecturer
Zaenab Nawzad Zedan Dr. shabaq
Introduction
cinnamon, (Cinnamomum verum), also called Ceylon cinnamon,
bushy evergreen tree of the laurel family (Lauraceae) and
the spice derived from its bark. Cinnamon is native to Sri
Lanka (formerly Ceylon), the neighbouring Malabar Coast of India,
and Myanmar (Burma) and is also cultivated in South America and
the West Indies. The spice, consisting of the dried inner bark, is brown
in colour and has a delicately fragrant aroma and a warm sweet flavour.
Cinnamon is used to flavour a variety of foods, from confections to
curries to beverages, and is popular in bakery goods in many
places. Essential oil is distilled from the bark fragments for use
in food, liqueur, perfume, and drugs.
Cinnamon was once more valuable than gold. In Egypt it was sought for
embalming and religious practices. In medieval Europe it was used for
religious rites and as a flavouring. Later it was the most profitable spice
in the Dutch East India Company trade. Various related species are also
cultivated as a source of cinnamon spice, including Chinese
cassia (Cinnamomum cassia), Vietnamese, or Saigon, cinnamon (C.
loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon
(C. citriodorum).
Cinnamon has been known from remote antiquity. It was imported to
Egypt as early as 2000 BC, but those who reported that it had come from
China had confused it with Cinnamomum cassia, a related
species. Cinnamon was so highly prized among ancient nations that it
was regarded as a gift fit for monarchs and even for a deity; an
inscription records the gift of cinnamon and cassia to the temple
of Apollo at Miletus.[11] Its source was kept a trade secret in the
Mediterranean world for centuries by those in the spice trade, in order to
protect their monopoly as suppliers.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species
from the genus Cinnamomum. Cinnamon is used mainly as an
aromatic condiment and flavouring additive in a wide variety
of cuisines, sweet and savoury dishes, breakfast cereals, snack
foods, teas, and traditional foods. The aroma and flavour of cinnamon
derive from its essential oil and principal component, cinnamaldehyde,
as well as numerous other constituents including eugenol.
Cinnamon is the name for several species of trees and the commercial
spice products that some of them produce. All are members of the
genus Cinnamomum in the family Lauraceae. Only a
few Cinnamomum species are grown commercially for
spice. Cinnamomum verum (AKA C. zeylanicum), known as "Ceylon
cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered
to be "true cinnamon", but most cinnamon in international commerce is
derived from four other species, usually and more correctly referred to
as "cassia": C. burmannii (Indonesian cinnamon or Padang cassia), C.
cassia (Chinese cinnamon or Chinese cassia), C. loureiroi (Saigon
cinnamon or Vietnamese cassia), and the less common C.
citriodorum (Malabar cinnamon). In
2018, Indonesia and China produced 70% of the world's supply of
cinnamon, Indonesia producing nearly 40% and China 30%.
Dried bark strips, bark powder and flowers of Leaves from a wild cinnamon tree
the small tree Cinnamomum verum
The area that Burlap & Barrel gets it from used to be the cinnamon
provider to the royal court — hence the name, Royal cinnamon.
Nutrient composition
Nutritional-composition-of-cinnamon
Production
In 2020, four countries accounted for 98% of the world production of
cinnamon, a total of 222,122 tonnes: Indonesia, China, Vietnam, and Sri
Lanka.
Country (tonnes)
Indonesia 91,242
China 72,531
Vietnam 31,429
World 222,122
Uses of cinnamon
Adding Spice to Our Meals
You may have heard of cinnamon puff pastry and cinnamon rolls once
or twice. One of the most popular Cinnamon uses is its aroma and
flavor.
You may also have tasted some savory meals and dishes with Cinnamon
in them. In fact, in India, Cinnamon is one of its essential spices. The
reason for this is that it adds more aroma and flavor to the dish.
Aside from these dishes, it can also be used as a tea. Cinnamon can be
mixed with either honey or lemon to give it more kick. Cinnamon’s uses
in food will never go old. It has been used before and will always be
used.
Skin Protection
Aside from that, it can also make your skin smooth and soft.
Find out more about How to Have a Smooth and Flawless Skin Using
Cinnamon here.
Health Benefits of Cinnamon
One of the most important active ingredients in cinnamon is
cinnamaldehyde. It’s used in flavorings and fragrances. It may be
responsible for some of cinnamon’s possible health benefits.
Heart disease
Alzheimer’s disease
Cancer
HIV
Infection
Tooth decay
Allergies
But many of the studies done have been done in cells or animals.
Cinnamon does have antioxidant, antibiotic, and anti-inflammatory
properties, but for now, there aren’t enough studies to prove it works that
well in people.