Cinnamon

Cinnamon is a fragrant spice obtained from the inner bark of several trees in the genus Cinnamomum, which belongs to the laurel family, Lauraceae. To produce it, the outer bark is removed from young branches or shoots, leaving the inner bark to dry. As it dries, the bark curls into the familiar cinnamon sticks. Several types are used as spices, including Ceylon cinnamon, mainly obtained from Cinnamomum verum, and cassia cinnamon, which comes from related species such as Cinnamomum cassia and Cinnamomum burmannii.

These types differ in flavor, appearance and chemical composition. Much of cinnamon’s characteristic aroma comes from cinnamaldehyde, a natural compound found in its essential oil. The amount of cinnamaldehyde and other aromatic compounds varies according to the species and growing conditions. Cinnamon trees are evergreen and are native to warm regions of Asia, while related species are cultivated in other tropical and subtropical areas. The spice is commonly sold as whole sticks or ground into a fine powder.

Cinnamon has been used for centuries to flavor food and drinks. It is found in desserts, pastries, fruit dishes, hot beverages, sauces and some savory recipes, depending on local culinary traditions. Whole sticks generally release their aroma more slowly than ground cinnamon and can be removed before serving. Although cinnamon is often associated with sweetness, it contains very little sugar; its aroma can simply make some foods seem sweeter or more intense.

Cinnamon also contains various plant compounds, including polyphenols, but the amounts consumed during normal culinary use are relatively small. Cassia cinnamon can contain considerably more coumarin than Ceylon cinnamon. Consuming very large amounts of coumarin regularly may be harmful to the liver, so cinnamon is best used as a seasoning rather than eaten in concentrated quantities. Its familiar warm aroma and flavor result from a complex mixture of naturally occurring compounds.