Salaheddin university – Erbil

College of agriculture

Dep. field crop & medicine plant

Second stage

cinnamon

preparing lecturer
Zaenab Nawzad Zedan Dr. shabaq
Introduction
cinnamon, (Cinnamomum verum), also called  Ceylon cinnamon,
bushy evergreen tree of the laurel family (Lauraceae) and
the spice derived from its bark. Cinnamon is native to Sri
Lanka (formerly Ceylon), the neighbouring Malabar Coast of India,
and Myanmar (Burma) and is also cultivated in South America and
the West Indies. The spice, consisting of the dried inner bark, is brown
in colour and has a delicately fragrant aroma and a warm sweet flavour.
Cinnamon is used to flavour a variety of foods, from confections to
curries to beverages, and is popular in bakery goods in many
places. Essential oil is distilled from the bark fragments for use
in food, liqueur, perfume, and drugs.
Cinnamon was once more valuable than gold. In Egypt it was sought for
embalming and religious practices. In medieval Europe it was used for
religious rites and as a flavouring. Later it was the most profitable spice
in the Dutch East India Company trade. Various related species are also
cultivated as a source of cinnamon spice, including Chinese
cassia (Cinnamomum cassia), Vietnamese, or Saigon, cinnamon (C.
loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon
(C. citriodorum).
Cinnamon has been known from remote antiquity. It was imported to
Egypt as early as 2000 BC, but those who reported that it had come from
China had confused it with Cinnamomum cassia, a related
species. Cinnamon was so highly prized among ancient nations that it
was regarded as a gift fit for monarchs and even for a deity; an
inscription records the gift of cinnamon and cassia to the temple
of Apollo at Miletus.[11] Its source was kept a trade secret in the
Mediterranean world for centuries by those in the spice trade, in order to
protect their monopoly as suppliers.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species
from the genus Cinnamomum. Cinnamon is used mainly as an
aromatic condiment and flavouring additive in a wide variety
of cuisines, sweet and savoury dishes, breakfast cereals, snack
foods, teas, and traditional foods. The aroma and flavour of cinnamon
derive from its essential oil and principal component, cinnamaldehyde,
as well as numerous other constituents including eugenol.
Cinnamon is the name for several species of trees and the commercial
spice products that some of them produce. All are members of the
genus Cinnamomum in the family Lauraceae. Only a
few Cinnamomum species are grown commercially for
spice. Cinnamomum verum (AKA C. zeylanicum), known as "Ceylon
cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered
to be "true cinnamon", but most cinnamon in international commerce is
derived from four other species, usually and more correctly referred to
as "cassia": C. burmannii (Indonesian cinnamon or Padang cassia), C.
cassia (Chinese cinnamon or Chinese cassia), C. loureiroi (Saigon
cinnamon or Vietnamese cassia), and the less common C.
citriodorum (Malabar cinnamon). In
2018, Indonesia and China produced 70% of the world's supply of
cinnamon, Indonesia producing nearly 40% and China 30%.

Dried bark strips, bark powder and flowers of Leaves from a wild cinnamon tree
the small tree Cinnamomum verum

Cinnamon flowers Cinnamon tree

Types of Cinnamon
There are four main species of commercially cultivated cinnamon.

1. Cinnamomum verum (Ceylon Cinnamon)

Often called true cinnamon, Ceylon cinnamon, or soft cinnamon, this

variety is native to Sri Lanka and Southern India, but is widely grown in
Mexico and East Africa. It is also sometimes called soft cinnamon
because of its soft texture. If you hear the term Mexican cinnamon, this
is often what it refers to. "It's more herbal and savorier, not super sweet,"
says Frisch.

2. Cinnamomum burmannii (Korintje Cinnamon)

Sometimes called Korintje cinnamon, this one is generally milder. It is

very common in America — it accounts for close to 70 percent of North
American cinnamon imports. Frisch describes it as "a friendly cinnamon
that works for everything."
3. Cinnamomum cassia (Saigon Cinnamon)

This is most often found on supermarket shelves as Saigon cinnamon. It

originates from Southeast Asia. It's pretty sweet, not super spicy. "Most
of what's imported as Saigon cinnamon is actually Cinnamomum cassia,
grown in Vietnam," says Frisch. "Saigon cinnamon is a misnomer
because it was actually the trading point – there is no cinnamon grown
near Saigon."

4. Cinnamomum loureiroi (Royal Cinnamon)

Sometimes called Royal cinnamon, this is harder to find on grocery store

shelves, but spice purveyors often sell it. It's mostly grown in central
Vietnam. "It's super sweet, super spicy," says Frisch, "Cinnamon amped
up to 10."

The area that Burlap & Barrel gets it from used to be the cinnamon
provider to the royal court — hence the name, Royal cinnamon.
Nutrient composition

Ground cinnamon is 11% water, 81% carbohydrates (including

53% dietary fiber), 4% protein and 1% fat.

Nutritional-composition-of-cinnamon
Production
In 2020, four countries accounted for 98% of the world production of
cinnamon, a total of 222,122 tonnes: Indonesia, China, Vietnam, and Sri
Lanka.

Cinnamon production – 2020

Country (tonnes)

 Indonesia 91,242

 China 72,531

 Vietnam 31,429

 Sri Lanka 22,910

World 222,122

Source: FAOSTAT of the United Nations

Counterfeit
True cinnamon from C. verum bark can be mixed with cassia (C. cassia)
as counterfeit and falsely marketed as authentic cinnamon. In one
analysis, authentic Ceylon cinnamon bark contained 12-143 mg/kg
of coumarin – a phenolic typically low in content in true cinnamon – but
market samples contained coumarin with levels as high as 3462 mg/kg,
indicating probable contamination with cassia in the counterfeit
cinnamon. ConsumerLab.com found the same problem in a 2020
analysis; "a supplement that contained the highest amount of coumarin
was labeled as Ceylon cinnamon".

Uses of cinnamon
Adding Spice to Our Meals

You may have heard of cinnamon puff pastry and cinnamon rolls once
or twice. One of the most popular Cinnamon uses is its aroma and
flavor. 

You may also have tasted some savory meals and dishes with Cinnamon
in them. In fact, in India, Cinnamon is one of its essential spices. The
reason for this is that it adds more aroma and flavor to the dish.

Aside from these dishes, it can also be used as a tea. Cinnamon can be
mixed with either honey or lemon to give it more kick. Cinnamon’s uses
in food will never go old. It has been used before and will always be
used. 
Skin Protection

Cinnamon is rich in Antioxidants. These antioxidants can protect your

skin from potential damage from both free radicals and dirt, which can
cause premature skin aging.

Aside from that, it can also make your skin smooth and soft.

Some people even use it as a skin moisturizer. They simply mix ground

cinnamon with petroleum jelly.
They also use ground cinnamon and cinnamon powder and mix it with
honey and use it as a mask to treat acne. 

Find out more about How to Have a Smooth and Flawless Skin Using
Cinnamon here.
Health Benefits of Cinnamon
One of the most important active ingredients in cinnamon is
cinnamaldehyde. It’s used in flavorings and fragrances. It may be
responsible for some of cinnamon’s possible health benefits.

Some research shows cinnamon may be good for people with diabetes.

A review of 18 studies suggests that cinnamon might lower blood sugar.
But it didn’t affect hemoglobin A1C, which is an indicator of blood
sugar levels over a long period. It may also lower cholesterol in people
with diabetes. Many of the studies don’t indicate what type of cinnamon
was used or have other problems that make their findings uncertain. One
review suggests that cinnamon might help with obesity and weight loss.
It’s sometimes used for irritable bowel syndrome or other stomach or
intestinal problems. But it isn’t clear that it works.

It’s been suggested that cinnamon also might help with:

 Heart disease
 Alzheimer’s disease
 Cancer
 HIV
 Infection
 Tooth decay
 Allergies

But many of the studies done have been done in cells or animals.
Cinnamon does have antioxidant, antibiotic, and anti-inflammatory
properties, but for now, there aren’t enough studies to prove it works that
well in people.

Consuming normal amounts of cinnamon isn’t likely to have a big impact

on your health. It’s not a good idea to eat a lot of it either. Because
cinnamon is unproven as a treatment, there isn’t a set dose. Some experts
suggest 1/2 to 1 teaspoon (2-4 grams) of powder a day. Some studies have
used between 1 gram and 6 grams of cinnamon. High doses might be
toxic.

Cinnamon Side Effects

 Irritation and allergies. Cinnamon usually causes no side effects.
But heavy use could irritate your mouth and lips, causing sores.
Some people are allergic to it. It might cause redness and irritation if
you put it on your skin.
 Toxicity. Eating lots of cassia cinnamon could be toxic, especially if
you have liver problems. Coumarin, an ingredient in some cinnamon
products, can cause liver problems, but the amount you’d get is so
small that it probably won’t be a problem. Given the lack of evidence
about its safety, children, pregnant women, and women who
are breastfeeding should avoid cinnamon as a treatment.
 Lower blood sugar. Cinnamon may affect your blood sugar, so if
you have diabetes and take cinnamon supplements, you might need
to adjust your treatment.
 Interactions. If you take any medication regularly, talk to your
doctor before you start using cinnamon supplements. They could
affect the way antibiotics, diabetes drugs, blood
thinners, heart medicines, and others work.
References
 European Commission (22 October 2010). "Commission Directive 2010/69/EU of
22 October 2010". Official Journal of the European Union. L (Legislation) (279).
Retrieved 13 July 2020.

 Heath, Henry B. (September 1981). Source Book of Flavors. AVI Sourcebook and

Handbook Series. Springer Science & Business Media.
p. 233. ISBN 9780870553707. Retrieved 9 January 2019.

Russell, Helen (20 December 2013). "Cinnamon sparks spicy debate between

Danish bakers and food authorities". The Guardian. ISSN 0261-3077. Retrieved 26
November 2016.

Harris, Emily. "German Christmas Cookies Pose Health

Danger". NPR.org. National Public Radio. Retrieved 1 May 2007.

 Manuel Philes repeated the tale in a treatise of c.1310 prepared for

emperor Michael IX Palaiologos: Tennent, James Emerson (1860). Ceylon: an
account of the island. Vol. 1. London: Longman. p. 600.