cinnamon
Sign in to savethumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum
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Cinnamon is a spice made from the dried bark of the Cinnamomum verum tree, which can be used as strips or ground into powder. It has been valued for centuries as a flavoring ingredient in cooking and baking, and is one of the most widely used spices in the world.
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Article
27 sectionsContents
- Etymology
- History
- Middle Ages
- Early modern period
- Cultivation
- Species
- Grading, of quills
- Production
- Counterfeit
- Food uses
- Nutrient composition
- Characteristics
- Texture
- Flavour, aroma and taste
- Alcohol flavourant
- Health-related research
- Blood sugar and diabetes
- Blood lipid levels
- Toxicity
- Coumarin
- Lead adulteration
- Gallery
- See also
- Notes
- References
- Further reading
- External links
thumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum
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, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, 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.