Cinnamon, common name for several related trees of the laurel family, and for a spice made from the dried bark of the trees. The best-known species is native to Sri Lanka; it is cultivated in many other tropical countries in Southeast Asia and elsewhere, but that grown in Sri Lanka is superior in taste. The tree, which usually grows up to 12 m (40 ft) high, is cultivated to grow four to five stems. When the bark begins to turn brown, the stems, which may be about 2.5 m (about 8 ft) tall and 5 cm (2 in) in diameter at the base, are harvested and new ones are trained to grow in their place. After the tree is stripped of leaves and twigs, the inner and outer bark is removed. As the bark dries, it forms rolls (quills), the smaller of which are inserted into the larger, and when fully dry, these are tied in bundles for shipment.
Cinnamon is yellowish brown and has a distinctive fragrant aroma and a sweetish, pungent taste. It has been used since early times as a spice in many culinary preparations, and it is also used in some medicines. The aromatic qualities of cinnamon result from a volatile oil, oil of cinnamon, that may be extracted from the bark by distillation. The oil varies in color from yellow to cherry red; the yellow is used in scenting soap and flavoring candy.
Scientific classification: Cinnamon trees belong to the family Lauraceae. The best-known species is Cinnamomum zeylanicum.
Cinnamon is yellowish brown and has a distinctive fragrant aroma and a sweetish, pungent taste. It has been used since early times as a spice in many culinary preparations, and it is also used in some medicines. The aromatic qualities of cinnamon result from a volatile oil, oil of cinnamon, that may be extracted from the bark by distillation. The oil varies in color from yellow to cherry red; the yellow is used in scenting soap and flavoring candy.
Scientific classification: Cinnamon trees belong to the family Lauraceae. The best-known species is Cinnamomum zeylanicum.
