Introduction
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used as an aromatic condiment and flavoring additive in a wide variety of sweet, cuisines, savory dishes, snack foods breakfast cereals, tea and traditional foods.
There are four major types of cinnamon: –
- Cinnamomum verum (Ceylon Cinnamon)
- Cinnamomum burmannii (Korintje Cinnamon)
- Cinnamomum cassia (Saigon Cinnamon)
- Cinnamomum loureiroi (Royal Cinnamon)
Cinnamomum zeylanicum Blume (Family Lauraceae) which Is popularly known as cinnamon is classified in the botanical Division Magnoliophyte, class Magnoliopsida. It originates from the island of Sri Lanka (formerly called Ceylon).
HOW CEYLON CINNAMON IS DIFFERENT FROM CASSIA: –
The mostly found cinnamon on store shelves is Cassia cinnamon, which may also be referred to as Chinese cinnamon. The reason Cassia cinnamon is easily found throughout stores is that it is cheaper to manufacture and produce. Therefore, companies mainly use Cassia without consumers realizing there is a difference. There are chances that the cinnamon in your pantry is Cassia.
Chinese cassia’s flavor is less delicate than that of Ceylon Cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown color and a highly fragrant aroma.
Darker-colored cassia cinnamon is the one most sold in the United States. It’s grown in southeastern Asia. Ceylon cinnamon, also known as true cinnamon, is frequently used in other countries.
When it comes to which is healthier, Ceylon is the better option. This being because Cassia contains a high concentration of a chemical called coumarin. Coumarin is a chemical found in different plants. While it can be found in Ceylon, it is in a much smaller concentration than Cassia.
Its stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. Only 0.5 mm of the inner bark is used the outer, woody portion is discarded, leaving meter-long cinnamon strips that curl into rolls on drying. The processed bark dries completely in four to six hours, provided it is in a well-ventilated and relatively warm environment. Once dry, the bark is cut into 5 to 10 cm lengths for sale
History & Origin
Cinnamon has a very long history and has its roots in several places around the world. Cinnamon is native to Sri Lanka (formerly Ceylon), the neighboring Malabar Coast of India, and Myanmar (Burma) and is also cultivated in South America and the West Indies.
Cinnamon and Cassia are amongst the earliest known spices, according to both pre-biblical and post-biblical writings. They are also amongst the earliest spices used, especially in ancient Egypt, Greece, and Rome. There are indications that as early as the second millennium BC, Cassia and Cinnamon from China and South- East Asia might have been brought from Indonesia to Madagascar, along a “cinnamon route”, which might have existed at that time, according to the historian Miller (1969).
For a very long time the Arabians held a monopoly on the spice trade. By the end of the third century AD, the Arabians had established trade relationships with China, mainly for trading in Cassia. The Arab domination of the spice trade was broken by the rise of the Roman Empire.
The Romans were the most extravagant users of aromatics in history. The use was not limited to the kitchen, but also for fumigation and cosmetics. For example, aromatic spices were strewn along the path behind the funeral. It was also customary for men to be heavily perfumed, and legionaries reeked of the fragrances of the East.
Cinnamon Composition
Ground cinnamon is composed of around 11% water, 81% carbohydrates, 4% protein, and 1% fat. In a 100-gram reference amount, ground cinnamon is a rich source of calcium, iron, and vitamin K. Cinnamon consists of a variety of resinous compounds, including cinnamaldehyde, cinnamate, cinnamic acid, and numerous essential oils.
Conclusion
Cinnamon is one of the most popular spices in the world and has been used by mankind since long. Cinnamon occupied a pre-eminent position in the ancient world as well as it does nowadays. Cinnamon Madagascar is much more than just a spice.
