Cinnamon comes from the inner bark of Cinnamomum verum or cassia. This brown colored woody spice, is extremely aromatic and has a sweety and savory flavour at the same time. The cinnamon plant is a small, evergreen bushy tree belonging to the family of Lauraceae or Laurel of the genus, Cinnamomum the outer cambium (bark) of mature cinnamon tree bruised using a brass rod, which is then peeled off from the tree. In the processing units, this layer sliced into long strips which are then allowed to dry in the sunlight. These slice are powderderd in well equipped process to maintain the quality and aroma.
Around the world, cinnamon spice widely used as a spice. It principally employed in cookery as a condiment and flavoring base. It added in the preparation of chocolate and some kinds of desserts, such as cinnamon-apple pie and cinnamon buns as well as pastries, bagels, sweet rolls, spicy candies etc. Cinnamon spice has been in use in the preparation of many popular dishes in Asian and Chinese cuisine since ancient times. Along with other spicy items (masala powder), it is being used in marinating chicken, fish, and meats.
This spice is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium. Iron is essential for cellular metabolism as a co-factor and in RBC’s production.Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. The human body chiefly uses manganese and copper as co-factors for the antioxidant enzyme, superoxide dismutase.The essential oil, eugenol, has been in therapeutic use in dentistry as a local anesthetic and antiseptic for teeth and gum.
How to store-
Ground/powder cinnamon spice should be stored in the refrigerator inside sealed containers and should be used as early as possible since it loses its flavor quickly.