True cinnamonís botanical name, Cinnamomum
zeylanicum derives from the Hebraic and Arabic term amomon, meaning
fragrant spice plant.
Cinnamon is a Native of SriLanka and is Cultivated
in Lower Elevations of Western Ghats in Kerala and Tamil Nadu.
The highest grade cinnamon is from the cinnamomum
zeylanicum tree indigenous to Sri Lanka.
The major producers of cinnamon are Sri Lanka,
Seychelles and Malagasy Republic.
trans-Cinnamaldehyde (C9H8O) is a major constituent
of cinnamon bark, and it provides the distinctive odor and flavor
associated with cinnamon.
The bark and the leaves of Cinnamomum spp. are
commonly used as spices in home kitchens and their distilled
essential oils or synthetic analogs are used as flavoring agent in
the food and beverage industry.
Leaf and Bark Oils of Cinnamon could be obtained by
Distilling dried Cinnamon Leaves & Barks.
Leaf and Bark Oils are used in the manufacture of
Perfumes, Soaps, Tooth Pastes, Hair Oils and Face Creams, and also
as an agent for flavoring liquor and in dentifrices.
The bark is harvested twice a year, starting when
the trees are about three years old, one-year after pruning.
Any pieces of bark less than 107 cm long is
categorized as quillings.
Oleoresins are the flavour
extracts obtained by the solvent extraction of the ground spices.
Cinnamon possesses anti-bacterial properties and can
act as a digestive aid helping to relieve gas and bloating.
Cinnamon and wheat flour were used for the
preparation of cinnamon and placebo capsules.
It is commonly used in cakes and other baked goods,
milk and rice puddings, chocolate dishes and fruit desserts,
particularly apples and pears.
Cinnamon is a valuable addition to many aromatherapy
blends, adding warmth, spice and inspiration, when used in very
Propagation of cinnamon is by cuttings as well as
Lanka is the only regular supplier of cinnamon bark oil
produces very small amounts of leaf oil for domestic use.
cinnamon and cassia oils of international commerce, production of
oil is secondary to the
of the spice.