Cinnamon (Cinnamomum verum) – Overview & Varieties
Introduction
Cinnamon, a fragrant and sweet spice, is obtained from the inner bark of trees belonging to the Cinnamomum genus. Known for its warm aroma and distinct flavor, it is widely used in culinary, medicinal, and cosmetic applications around the world.
- Scientific Name: Cinnamomum verum (True Cinnamon) or Cinnamomum cassia
- Family: Lauraceae
- Native Origin: Sri Lanka and Southern India
- Leading Producing Countries: Sri Lanka, Indonesia, China, Vietnam, India
- Major Indian Producing States: Kerala, Tamil Nadu, Karnataka
- Harvesting Season: May to October
Key Characteristics
- Color: Golden brown (Ceylon) to dark reddish-brown (Cassia)
- Flavor: Sweet, warm, and woody
- Active Compound: Cinnamaldehyde
- Aroma: Sweet and spicy
- Essential Oil Content: 0.5%–1%
Popular Varieties of Cinnamon
- Ceylon Cinnamon (Sri Lanka): Known as "True Cinnamon", light color, delicate flavor.
- Cassia Cinnamon (China/Indonesia): Darker, stronger flavor, higher cinnamaldehyde content.
- Saigon Cinnamon (Vietnam): Very sweet and spicy, high oil content, premium variety.
- Korintje Cinnamon (Indonesia): Common in the U.S., milder flavor, used in baking.
Types Based on Form
- Quills (Sticks): Rolled pieces of bark, used in teas, desserts, and curries.
- Ground Cinnamon: Fine powder form, easy to use in baking and spice blends.
- Cinnamon Oil: Extracted from bark/leaves; used in aromatherapy and medicine.