cinnamon

cinnamon name for trees and shrubs of the genus Cinnamomum of the family Lauraceae ( laurel family). Cinnamon spice comes chiefly from the Sri Lankan cinnamon ( C. zeylanicum ), now cultivated in several tropical regions. It is obtained by drying the central part of the bark and is marketed as stick cinnamon or in powdered form. The waste and other parts are used for oil of cinnamon, a medicine and flavoring. Cassia, cassia bark, or Chinese cinnamon ( C. cassia ) was used in China long before true cinnamon but is now considered an inferior substitute. Cinnamon and cassia (often confused) have been favorite spices since biblical times, used also as perfume and incense. Cinnamon is classified in the division Magnoliophyta , class Magnoliopsida, order Magnoliales, family Lauraceae.

cinnamon The aromatic bark of various species of the genus Cinnamomum; it is split from the shoots, cured, and dried, when it shrinks and curls into a cylinder or ‘quill’. Used as a flavour in meat products, bakery goods, and confectionery, and may be available either as the whole quill or powdered ready for use.