Cinnamon

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Cinnamon is a spice that comes from the branches of trees of the Cinnamomum family. It is native to the Caribbean, South America, and Southeast Asia. Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Two years after planting the tree, it is cut off from the ground, and the next year the branches that have grown from the side of the main trunk are cut off, the bark is removed, and immediately dried and then cut into small pieces. In the case of Chinese cinnamon, the outer skin is used. The most important ingredient in cinnamon is volatile oil, which is the main component of this cinnamaldehyde oil, which has antioxidant effects. Cinnamon also contains a polymer called methyl hydroxycalcone or MHCP, which is involved in glucose metabolism.There are two main types of cinnamon: cassia and Ceylon. The two have different nutritional profiles. Ceylon cinnamon is the best type of cinnamon and has many healing properties. Of course, both of these cinnamons are healthy, but excessive consumption of cassia cinnamon may have harmful effects because cassia cinnamon contains some coumarin, which can be poisonous if consumed in large amounts and can damage the liver and kidneys. Indonesia, Vietnam, China and India are the main producers of cinnamon.

Genus name

Cinnamomum

Ayurvedic name

Dalchini, Darchini

Chinese name

Jou kuei, Yuk gwai

Plant type

Perennial tree

Harvested parts

Inner bark

Main producer

Indonesia, China

Main use

Flavoring, Condiment, Beverage, Repellent

Taste

Sweet, Spicy

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