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Cinnamon, derived from the inner bark of trees belonging to the Cinnamomum genus, is a highly prized spice known for its sweet, warm flavor and medicinal properties. Originating from tropical regions like Sri Lanka and India, cinnamon has been used for centuries in culinary and traditional medicine practices.
| Attribute | Details |
|---|---|
| Botanical Name | Cinnamomum |
| Common Name | Cinnamon |
| Family | Lauraceae |
| Genus | Cinnamomum |
| Species | Multiple species including Cinnamomum verum (true cinnamon) and Cinnamomum cassia (cassia) |
| Origin | Native to Sri Lanka, India, Bangladesh, and Myanmar |
| Plant Type | Evergreen tree |
| Height | 10-15 meters (33-49 feet) |
| Leaves | Oval, oblong, leathery leaves, 7-18 cm long |
| Flowers | Small, white to yellowish, fragrant |
| Fruit | Small, berry-like drupe, dark purple when ripe |
| Uses | Culinary spice, medicinal purposes, essential oils |
| Cultivation | Grown in tropical regions, requires well-drained soil, warm temperatures, and high humidity |
| Harvesting | Bark is harvested and dried to make cinnamon sticks or ground into powder |
Cinnamon Packaging and Specifications
| Products | Packing | Container Capacity |
|---|---|---|
| Cinnamon Sticks | 25kg and 50kg PP Bags | 12 MT in 20'FCL, 26 MT in 40'FCL |
| Cinnamon Powder | 25kg and 50kg PP Bags | 12 MT in 20'FCL, 26 MT in 40'FCL |
Cinnamon Specifications
| Properties | Values & Limits |
|---|---|
| Type | Cinnamomum verum (True Cinnamon) |
| Grade | Alba, C5 Special, FAQ |
| Moisture | Max. 12% |
| Ash Content | Max. 4% |
| Volatile Oil Content | Min. 2% |
Nutrient Content of Cinnamon
| Nutrient | Amount per 100g |
|---|---|
| Calories | 261 kcal |
| Total Fat | 1.2 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total Carbohydrate | 80 g |
| Dietary fiber | 53 g |
| Sugars | 2 g |
| Protein | 4 g |
| Vitamin A | 0 IU |
| Vitamin C | 3.8 mg |
| Calcium | 1000 mg |
| Iron | 38.1 mg |
| Potassium | 500 mg |
Cinnamon Benefits And Uses
Cinnamon is not just a flavorful spice but also offers various health benefits:
- Antioxidant Properties :Rich in antioxidants that help combat oxidative stress.
- Anti-Inflammatory : Contains compounds that may reduce inflammation.
- Blood Sugar Control : Helps regulate blood sugar levels.
- Heart Health : May improve heart health by reducing risk factors.
- Digestive Aid : Supports digestion and helps relieve gastrointestinal discomfort.
In culinary applications, cinnamon enhances the taste of desserts, beverages, and savory dishes alike. Its versatility extends to traditional medicine, where it is used to alleviate various ailments and promote overall well-being.
Cinnamon Varieties:
- Ceylon Cinnamon :Known for its delicate, sweet flavor and lower coumarin content.
- Cassia Cinnamon :Stronger flavor and more commonly found in markets.
Harvesting and Processing:
Cinnamon bark is harvested from the trees, dried, and processed into sticks or ground into powder. The spice's distinct aroma and flavor come from its essential oils, particularly cinnamaldehyde.
Culinary Uses:
- Baking: Adds warmth and sweetness to cakes, cookies, and pies.
- Beverages: Enhances the flavor of hot beverages like coffee, tea, and hot chocolate.
- Savory Dishes: Used in curries, stews, and marinades for a hint of spice and depth of flavor.
