Cinnamon: Spice With Many Benefits

Cinnamon is a very popular spice derived from the inner bark of many trees belonging to the genus Cinnamomum. This spice can be used in both sweet as well as savory foods. The origin of cinnamon trees is believed to be from Europe in the sixteenth century but they are native to South East Asia. The word cinnamon has been derived from a Hebrew word. Different local names are famous for this spice in Different parts of the world.

The Hebrew Bible gives special reference for cinnamon when Moses commanded to use it in the Holy anointing oil. Cinnamon is harvested by allowing the tree to grow at least for two years and then coppicing it. After harvesting the plant produces new shoots in the next year. The harvested branches then undergo processing where the outer bark is removed by beating the branches with hammer so that the inner bark may come out. The inner bark is then prised in the form of long rolls. Only the thin inner bark is used but the outer hard bark is discarded. This thin bark is then striped in the form of rolls and then allowed to dry. After the drying process is over the bark is cut into long strips of 5-10 cm and then sold to the markets. It is all the time advisable to process the bark immediately after harvesting when it is wet. When processed the bark is allowed to dry for 4-6 hours in a well ventilated and warm environment. If they are not dried properly they are at risk of getting attacked by pests and then fumigation is required. Fumigated bark becomes inferior in quality.

Food And Dessert

Cinnamon has been cultivated in Sri Lanka since time immemorial. In the present scenario it is grown commercially in Kerala in southern India, Bangladesh, Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar, Zanzibar, and Egypt. Sri Lankan cinnamon has a very thin, level bark with a light-yellowish brown color and a extremely fragrant aroma. In Sri Lanka the researchers at University of Ruhuna have advanced safe mechanical devices for harvesting as well as processing of cinnamon barks. Agreeing to a article of International Herald Tribune, Sri Lanka produced 90% of the world's largest quantity of cinnamon in 2006 followed by China, India, and Vietnam. Agreeing to the data generated by Fao Indonesia produces 40% of the world's Cassia genus of cinnamon.

The pieces of bark less than 106 mm long are categorized as quillings. Featherings are inner barks of shoots and twigs. Chips are trimmings of quills. There are a amount of species that are also sold by the trade name cinnamon. The flavor of cinnamon is due to the proximity of an aromatic valuable oil that makes up 0.5% to 1% of its composition. The oil is ready by pounding the bark, macerating it in sea water and then ultimately distilling the whole. The oil is golden-yellow in colour with characteristic odour of cinnamon and hot aromatic taste. The taste and aroma of the oil are due to the proximity of cinnamaldehyde and upon bright oxygen the oil darkens and develops resinous compounds. Other chemical components of the oil contain ethyl cinnamate, eugenol, beta-caryophyllene, linalool, and methyl chavicol.

Cinnamon is chiefly used as a spice. It is primarily used in cooking as a condiment and flavouring agent. It is used in establishment of chocolate in Mexico. It is also used in the establishment of a amount of desserts and in pickling. Cinnamon powder is a popular component of Persian cuisine where it used in development sweets, soups and drinks. In India it is used in development a amount of dishes. Cinnamon is also used a mosquito repellent. Cinnamon oil has antimicrobial properties so used in preservation of a amount of food materials. Cinnamon has high antioxidant operation and also used in treating diarrhea.

Cinnamon: Spice With Many Benefits