Cinnamon (pronounced /ˈsɪnəmən/ SIN-ə-mən or /ˈsɪnəmʌn/ SIN-ə-mun) is a spice obtained from the inner bark of several trees from the genus Cinnamomum which can be used in both sweet and savoury foods. Cinnamon trees are native to South East Asia, and its origin was mysterious in Europe until the sixteenth century.
Food features:Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavour than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm (0.079–0.12 in) thick), as all of the layers of bark are used.
Place of origin:Cinnamon trees are native to South East Asia, and its origin was mysterious in Europe until the sixteenth century.
Nutrition:Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon.It is also used in the preparation of some kinds of desserts, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs.
Dietotherapy function:In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system.Cinnamon is high in antioxidant activity.The essential oil of cinnamon also has antimicrobial properties,which can aid in the preservation of certain foods.