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Cinnamomum verum (Scientific Name )
Description
Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10–15 metres (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to India, Sri Lanka, Bangladesh, and Nepal.[1] The bark is widely used as a spice due to its distinct odour. The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish colour, and have a distinct odour. The fruit is a purple one-centimetre berry containing a single seed.
Its flavour is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol. |
