Cinnamon is a dried bark of various laurel trees in the Cinnamomum family. The “True Cinnamon” is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. One of the more common trees from which Cinnamon is derived is the cassia. Cinnamon has a sweet taste and a woody fragrance in both ground and sticks forms. Due to the rising popularity of Cinnamon, cinnamon export from India is rising day by day. Export of cinnamon is also a good source of revenue for the exporters today. Cinnamon is naturally grown in the forests of Western Ghats. It is also cultivated in Kerala, Karnatak,a and Tamil Nadu. It is grown in one or two locations in Kerala.
| Product Name | Cinnamon |
|---|---|
| Origin | Native to Ceylon, Sri Lanka |
| Family | Laurels |
| Binomial name | Cinnamomum verum |
| Nutrients | Calories – 6.42 calories Carbohydrate – 2.1g Dietary Fibre – 53g/100 grams |
|---|---|
| Minerals | Iron Zinc Calcium Chromium Manganese Magnesium Sodium Potassium Phosphorous |
| Vitamin | Vitamin A, B and K |
| Protein | 4g/100 grams |
| Fats | 1.2g/100 grams |
Medicinal Benefits – Cinnamon is rich in antioxidants and has anti-inflammatory properties. It is also said to cut the risk of heart diseases. Culinary Uses – Cinnamon is used in several dishes for its unique flavour and aroma.