Cinnamon...

Assalamualaikum and Salam Sejahtera to all...

Vernacular name: Cinnamon, Cassia, Kayu Manis         

Botanic name: Cinamomom Verum         

Family: Lauraceae                    

         

Cinnamon is a type of spice that was obtained from the tree’s bark. It was believed to be originated from Sri Lanka where until today is the highest supplier of cinnamon in the world. It is now planted in many places around Middle East and spread to Asia.               

There is two different type of Cinnamon from different species of trees grown from different region. True Cinnamon or Ceylon Cinnamon comes from Sri Lanka which is one of the best qualities Cinnamon. Cassia comes from Indonesia also called Kayu Manis in local dialect. Some comes from China, India, Brazil and Vietnam.  All Cinnamons from these regions is mostly similar but high quality Cinnamon/Cassia is very thin, smooth bark with a light yellowish brown color and has a highly fragment aroma.
          

           

Cassia also named as Cinnamon in the market.

             

Uses in food:

Cinnamon is mostly used in food as spice and flavoring. In some places, they use it in chocolate preparation.  It is also used in preparation of desserts like, fruit pie, buns, candies and tea. In some places liquor manufacturers used cinnamon as ingredient in their product.  Cinnamon is one of the key ingredients for curry paste which is mixed with some other ingredients like curry, cumin, turmeric and ginger.                 

I used cinnamon a lot in my cooking especially in stocks, soups, paste cooking like curries and korma.  I also used cinnamon in my apple pie. The bark also used to produce oil for flavoring, processed food, sweetener and drinks.                

          

Uses for health and healing:

Through research Cassia is an effective treatment for ‘type 2 diabetes’. It is also used traditionally to treat toothache and fight bad breath. Decoction is used to stimulate blood flows and aid digestion. It is also as cured for diarrhea, high fever, influenza, skin problems and bloated.      

     Cassia (left) and Cinnamon, can you spot the different?

Other uses:

Cinnamon oil is used in perfume, cosmetic industries, and soap. It is also used as eugenol to make artificial vanilla.  Seed oil is used to make expensive candle while oil from the bark is used in toothpaste and parametrical product.
                                   

Info taken from ‘Terapi Alami Rempah-Ratus Khasiat Makanan & Ubatan by Ong Hean Chooi’ malay version and Wikepedia.com
   

Note:  I wrote this article as simple as I could for my study and understanding more about product I used in food or other purposes. Its knowledge for me and sharing it is for you to know.  I personally thank you for reading this and hope that we benefit from it.  If you want to read more info about Cinnamon please check out where I took the info from.                 

Chef Nash