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, 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.
This article is about the spice. For the genus of trees where cinnamon originates, see Cinnamomum. For other uses, see Cinnamon (disambiguation).
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",[1] but most cinnamon in international commerce is derived from four other species, usually and more correctly referred to as "cassia": C. burmanni (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).[1][2][3]
In 2021, world production of cinnamon was 226,753 tonnes, led by China with 43% of the total.[4]
Etymology[edit]
The English word "cinnamon", attested in English since the 15th century, deriving from the Ancient Greek κιννάμωμον (kinnámōmon, later κίνναμον : kínnamon), via Latin and medieval French intermediate forms. The Greek was borrowed from a Phoenician word, which was similar to the related Hebrew word קנמון (qinnāmōn).[5][6]
The name "cassia", first recorded in late Old English from Latin, ultimately derives from the Hebrew word קציעה qetsīʿāh, a form of the verb קצע qātsaʿ, "to strip off bark".[7][8]
Early Modern English also used the names canel and canella, similar to the current names of cinnamon in several other European languages, which are derived from the Latin word cannella, a diminutive of canna, "tube", from the way the bark curls up as it dries.[9]
Nutritional value per 100 g (3.5 oz)
1,035 kJ (247 kcal)
2.2 g
53.1 g
Quantity
Quantity
Quantity
10.6 g
Nutrient composition[edit]
Ground cinnamon is 11% water, 81% carbohydrates (including 53% dietary fiber), 4% protein and 1% fat.
[edit]
Cinnamon has a long history of use in traditional medicine as a digestive aid. However, contemporary studies are unable to find evidence of any significant medicinal or therapeutic effect.[54]
Reviews of clinical trials reported lowering of fasting plasma glucose and inconsistent effects on hemoglobin A1C (HbA1c, an indicator of chronically elevated plasma glucose).[55][56][57][58][59] Four of the reviews reported a decrease in fasting plasma glucose,[55][56][57][59] only two reported lower HbA1c,[55][57] and one reported no change to either measure.[58] The Cochrane review noted that trial durations were limited to 4 to 16 weeks, and that no trials reported on changes to quality of life, morbidity or mortality rate. The Cochrane authors' conclusion was: "There is insufficient evidence to support the use of cinnamon for type 1 or type 2 diabetes mellitus."[58] Citing the Cochrane review, the U.S. National Center for Complementary and Integrative Health stated: "Studies done in people don't support using cinnamon for any health condition."[54] However, the results of the studies are difficult to interpret because it is often unclear what type of cinnamon and what part of the plant were used.[60]
A meta-analysis of cinnamon supplementation trials with lipid measurements reported lower total cholesterol and triglycerides, but no significant changes in LDL-cholesterol or HDL-cholesterol.[61] Another reported no change to body weight or insulin resistance.[59]
Cinnamon-flavoured tea
Cinnamon toast can be made with cinnamon baked in, or just sprinkled on top.
