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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, biscuits, breakfast cereals, Snack, 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. 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'' (alternatively ''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 speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Cassia
''Cinnamomum cassia'', called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. It is one of several species of ''Cinnamomum'' used primarily for its aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans. Description The tree grows to tall, with grayish bark and hard, elongated leaves that are long and reddish when young. Origin and types Chinese cassia is a close relative to Ceylon cinnamon ('' C. verum''), Saigon cinnamon (''C. loureiroi''), Indonesian cinnamon ('' C. burmannii''), and Malabar cinnamon ('' C. citriodorum''). In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. Cassia cinnamon is the most popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saigon Cinnamon
Saigon cinnamon (''Cinnamomum loureiroi'', also known as Vietnamese cinnamon or Vietnamese cassia and ''quế trà my'', ''quế thanh'', or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia ('' C. cassia'') than to Ceylon cinnamon ('' C. verum''), though in the same genus as both. Saigon cinnamon has 1-5% essential oil content and 25% cinnamaldehyde in essential oil. Consequently, among the species, Saigon cinnamon commands a relatively high price. The scientific name was originally spelled as ''Cinnamomum loureirii'', but because the species is named after the botanist João de Loureiro, this is to be treated under the ICN as an orthographic error for the correctly derived spelling of ''loureiroi''. Saigon cinnamon contains the second highest amount of coumarin of all the four ''Cinnamomum'' species sold as cinnamon (after Indonesian cinnamon), with one study detecting 6.97 g/kg i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Verum
''Cinnamomum verum'' ( synonym ''Cinnamomum zeylanicum'', also called true cinnamon tree or Ceylon cinnamon tree) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. The inner bark of the tree is historically regarded as the spice cinnamon, though this term was later generalized to include '' C. cassia'' as well. Description ''Cinnamomum verum'' trees are tall. The leaves are ovate-oblong in shape and long. The flowers, which are arranged in panicles, have a greenish color and a distinct odor. The fruit is a purple 1 cm (0.5 in) drupe containing a single seed. Cultivation The old botanical synonym for the tree, ''Cinnamomum zeylanicum'', is derived from Sri Lanka's former name, Ceylon. Sri Lanka still produces 80–90% of the world's supply of ''C. verum'', which is also cultivated on a commercial scale in the Seychelles, Madagascar and Tanzania. On Borneo, ''Cinnamomum verum'' is cultivated at low elevations in Sarawak ( Kuching District), Saba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamaldehyde
Cinnamaldehyde is an organic compound with the formula or . Occurring naturally as predominantly the ''trans'' (''E'') isomer, it gives cinnamon its flavor and odor. It is a phenylpropanoid that is naturally synthesized by the shikimate pathway. This pale yellow, viscous liquid occurs in the bark of cinnamon trees and other species of the genus '' Cinnamomum''. It is an essential oil. The bark of cinnamon tree contains high concentrations of cinnamaldehyde. Structure and synthesis Cinnamaldehyde was isolated from cinnamon essential oil in 1834 by Jean-Baptiste Dumas and Eugène-Melchior Péligot and synthesized in the laboratory by the Italian chemist Luigi Chiozza in 1854. The natural product is '' trans''-cinnamaldehyde. The molecule consists of a benzene ring attached to an unsaturated aldehyde. Cinnamaldehyde is an α,β-unsaturated carbonyl compound. Its color is due to the π → π* transition: increased conjugation in comparison with acrolein shifts this band towa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Verum - Köhler–s Medizinal-Pflanzen-182
''Cinnamomum'' is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of ''Cinnamomum'' have aromatic oils in their leaves and bark. The genus contains approximately 234 species, distributed in tropical and subtropical regions of South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ..., Southeast Asia, East Asia and Oceanian realm, Oceania/Australasian realm, Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon. The oldest fossils are known from the Cretaceous, however the group reached a peak in terms of diversity during the Eocene. Habitat This genus is present in the Himalayas and other mountain areas and is present in tropical and subtropical montane rainfor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Verum Spices
''Cinnamomum'' is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of ''Cinnamomum'' have aromatic oils in their leaves and bark. The genus contains approximately 234 species, distributed in tropical and subtropical regions of South Asia, Southeast Asia, East Asia and Oceania/Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon. The oldest fossils are known from the Cretaceous, however the group reached a peak in terms of diversity during the Eocene. Habitat This genus is present in the Himalayas and other mountain areas and is present in tropical and subtropical montane rainforests, in the weed-tree forests, in valleys, and mixed forests of coniferous and deciduous broad-leaved trees, from southern China, India, and Southeast Asia. Some species, such as '' Cinnamomum camphora'', tolerate drought. Characteristics All species tested so far are diploid, with the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum
''Cinnamomum'' is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of ''Cinnamomum'' have aromatic oils in their leaves and bark. The genus contains approximately 234 species, distributed in tropical and subtropical regions of South Asia, Southeast Asia, East Asia and Oceania/Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon. The oldest fossils are known from the Cretaceous, however the group reached a peak in terms of diversity during the Eocene. Habitat This genus is present in the Himalayas and other mountain areas and is present in tropical and subtropical montane rainforests, in the weed-tree forests, in valleys, and mixed forests of coniferous and deciduous broad-leaved trees, from southern China, India, and Southeast Asia. Some species, such as '' Cinnamomum camphora'', tolerate drought. Characteristics All species tested so far are diploid, with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Burmanni
''Cinnamomum burmanni'' (or ''Cinnamomum burmannii''), also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or korintje, is one of several plants in the genus ''Cinnamomum'' whose bark is sold as the spice cinnamon. It is an evergreen tree native to southeast Asia. Description ''Cinnamomum burmanni'' is an evergreen tree growing up to 7 m in height with aromatic bark and smooth, angular branches. The leaves are glossy green, oval, and about long and wide. Small yellow flowers bloom in early summer, and produce a dark drupe. Distribution ''Cinnamomum burmanni'' is native to tropical Southeast Asia. It ranges from Bangladesh to Myanmar, southern China, Hainan, Vietnam, Indonesia (Borneo, Sumatra, Java, Sulawesi, the Lesser Sunda Islands), and the Philippines. It has also become invasive in Taiwan since around the 1970s. In Sumatra ''C. burmanni'' is commonly found in West Sumatra and western Jambi province, with the Kerinci region being especially known as the cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugenol
Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf. It is present in concentrations of 80–90% in clove bud oil and at 82–88% in clove leaf oil. Eugenol has a pleasant, spicy, clove-like scent. The name is derived from ''Eugenia caryophyllata'', the former Linnean nomenclature term for cloves. The currently accepted name is ''Syzygium aromaticum''. Biosynthesis The biosynthesis of eugenol begins with the amino acid tyrosine. L-tyrosine is converted to ''p''-coumaric acid by the enzyme tyrosine ammonia lyase (TAL). From here, ''p''-coumaric acid is converted to caffeic acid by ''p''-coumarate 3-hydroxylase using oxygen and NADPH. ''S''-Adenosyl methionine (SAM) is then used to methylate caffeic acid, forming ferulic acid, which is in turn converted to feruloyl- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean required or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
