AOAC SPDS Meeting Book March 19 2015

Cinnamon - Family Lauraceae

Common name

Properties

Cinnamomum

Cinnamomum verum Presl (syn. C.  l i N ) zey an cum ees

True or Ceylon cinnamon Sri Lanka cinnamon M i i ex can c nnamon

Very thin, light yellow brown  smooth bark, less dense, bl t t hi hl more crum y ex ure, g y  fragrant aroma, more  aromatic in flavor Lower levels of coumarin Cassia ‐ Much stronger and  harsher flavor than Ceylon  i di t li ht c nnamon, me um o g  reddish brown, hard and  woody, thicker bark;  spicy/spice sweet/spicy bitter

C. cassia Presl (C.  aromaticaum) C. burmannii Blume

Cassia, Chinese cinnamon,  “Cassia lignea” Indonesian cassia, Korintje cinnamon, Pandang cinnamon Vietnamese cassia, Saigon  cinnamon, Vietnamese  cinnamon

C. loureirii Nees

C. tamala (Buch.‐ Ham.) Nees & Eberm.

Indian cassia

Uses

• Food – Culinary spice for flavor and aroma – Food preservative and antioxidant – Source of nutrients – manganese, iron, calcium, dietary  fiber • Traditional medicine – Effective against fungal, bacterial and viral infections – Have antispasmodic properties – Useful for diabetes, hypercholesterolemia and  inflammatory conditions • Dietary supplements