Lauraceae

• Uses: Cinnamon is an ancient spice mentioned several times in the Old Testament. There are other species of Cinnamon but Ceylon Cinnamon has a more delicate aroma and is the dominating quality on the Western market. Stems and twigs are cut off the tree and the bark is peeled off the cutting. The inner bark curls into "quills" or cinnamon sticks as it dries. Imperfect sticks are turned into ground cinnamon.

  The essential oil of cinnamom bark (max. 4%) is dominated by the two phenylpropanoids cinnamaldehyd (3-phenyl-acrolein, 65 to 75%) and eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%). Other phenylpropanoids (safrol, cinnamic acid esters), mono- and sesquiterpenes, although occurring only in traces, do significantly influence the taste of cinnamon. Another trace component relevant for the quality is 2-heptanone (methyl-n-amyl-ketone). The slime content of the bark is rather low (3%).

  From cinnamon leaves, another essential oil (1%) can be obtained that consists mainly of eugenol (70 to 95%) and can be used as a substitute for clove. Small amounts (1 to 5%) of cinnamaldehyde, benzyl benzoate, linalool and β-caryophyllene have also been found.

  A completely different composition is found in the essential oil of cinnamon root bark; here, camphor (60%) dominates. This oil is not used commercially.

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Accession Data:

• Accession # 198800172
• Source: Unknown
• Accession Date: 01-20-1988
• Bench: 1203 - AUS:India C
• Qty: 2 confirmed on 02-07-2012

Classification:

• Division: Magnoliophyta
• Class: Magnoliopsida
• SubClass: magnoliids
• Order: Laurales
• SubOrder:
• Family: Lauraceae
• SubFamily:
• Tribe:
• SubTribe:

References:

1. Gernot Katzer's Spice Dictionary - last visited on 14 November 2002
2. Plants and Society by Estelle Levetin and Karen McMahon

page generated on Tue, 07 Feb 2012 13:29:57 -0500