Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. It is used primarily as an aromatic condiment and flavouring additive in a wide variety of cuisines, both sweet and savoury. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

Origin and Cultivation

Cinnamon is native to the Indian subcontinent, Southeast Asia, and Southern China. The primary sources of commercially produced cinnamon are Cinnamomum verum ("true cinnamon," also known as Ceylon cinnamon) and Cinnamomum cassia (also known as Chinese cinnamon). Other species are also harvested and sold regionally.

True cinnamon, derived from C. verum, is native to Sri Lanka. Cassia cinnamon, from C. cassia, originates in Southern China. The harvesting process involves cutting the stems of the cinnamon trees. The inner bark is then extracted, and the woody parts are removed. When dried, the bark curls into rolls, known as cinnamon sticks or quills. These quills can then be ground into powder for use.

Types of Cinnamon

While there are many species of Cinnamomum, the most common types of cinnamon available commercially are:

• Ceylon Cinnamon (Cinnamomum verum): Considered "true cinnamon," it has a delicate, sweet flavour and a light brown colour. The quills are thin and brittle, and the inner bark is tightly rolled.
• Cassia Cinnamon (Cinnamomum cassia): Stronger and more pungent than Ceylon cinnamon, with a reddish-brown colour. The quills are thicker and harder to roll tightly.
• Saigon Cinnamon (Cinnamomum loureiroi): Also known as Vietnamese cinnamon, it is a type of cassia cinnamon with a particularly strong and spicy flavour due to a higher concentration of cinnamaldehyde.
• Korintje Cinnamon (Cinnamomum burmannii): A type of cassia cinnamon from Indonesia, often considered milder than Saigon cinnamon but stronger than other cassia varieties.

Uses

Cinnamon is widely used in cooking and baking. It is a key ingredient in many desserts, such as cinnamon rolls, apple pie, and rice pudding. It is also used in savoury dishes, particularly in Middle Eastern and South Asian cuisines, where it is often combined with meats, stews, and curries.

Beyond culinary uses, cinnamon is also used in:

• Traditional Medicine: Historically, cinnamon has been used in traditional medicine systems for its purported health benefits.
• Aromatherapy: Cinnamon essential oil is used in aromatherapy for its warming and stimulating properties.
• Cosmetics: Cinnamon is sometimes used as a fragrance ingredient in perfumes and cosmetics.

Nutritional Information

Cinnamon contains various nutrients, including manganese, iron, calcium, and fiber. It also contains antioxidants, such as polyphenols.

Safety

While generally considered safe in culinary amounts, excessive consumption of cassia cinnamon, which contains higher levels of coumarin, may be harmful to the liver. Ceylon cinnamon contains significantly less coumarin and is therefore considered safer for regular consumption. Individuals with underlying health conditions, such as liver disease, should consult with a healthcare professional before consuming large quantities of cinnamon.

Storage

Cinnamon should be stored in an airtight container in a cool, dark, and dry place to preserve its flavour and aroma. Ground cinnamon has a shorter shelf life than cinnamon sticks, typically lasting about six months. Cinnamon sticks can last for several years if stored properly.