BARK: CINNAMON - EXPERIMENT

Cinnamon(Cassia)

Synonyms:

Cinnamon bark Ceylon cinnamon, Dalchini, kalmi dalchini, cotex cinnamoni

Biological source:

Cinnamon consists of dried inner bark of the shoots of coppiced trees of Cinnamomum zeylenicum.

Family: Lauraceae

Morphology:

Size                 - 1m in length and 1cm in diameter and 1mm in thickness.

Shape              -  Compound quills

Colour             -  Outer –dull yellowish

                           Inner- dark yellowish brown

Odour              -  Fragrant

Taste                -  Aromatic and sweet followed by warm sensation

Fracture           -  Splintery

Extra feature   -

Outer surface of the bark is marked by wavy longitudinal striations with small holes of scars left by the branches. The inner surfaces also shows the longitudinal striations.

Chemical Constituents:

VOLATILE OIL –

Cinnamic aldehyde – Cinnamaldehyde

Cinnamon oil contains 60-70% of cinnamaldehyde, 5-10% eugenol, benzaldehyde, cinnamaldehyde.

Phenol - Eugenol,

Sweet substance mannitol.

Terpenes and Hydrocarbon-phhellandrene, pinene, cymene, caryophyllene, ketone, alcohol and esters.

Tannins-Phlobatanin and mucilage and calcium oxalate crystals

Uses:

·         Carminative

·         Stomachic

·         Mild astringent

·         Flavouring agent  

·         Aromatic

·         Stimulant

·         Antiseptic

·         Commercially spice and condiment

·         Also used in the preparation of candies dentifrices and in perfumes.

·         Volatile oil is germicidal.