Description
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.
Uses
Cinnamon is used in many culinary applications:
- Baking: Essential in cakes, cookies, pastries, and cinnamon rolls
- Beverages: Added to teas, hot chocolate, coffee, and mulled wine
- Breakfast foods: Used in cereals, oatmeal, and French toast
- Middle Eastern cuisine: Used in meat dishes and rice preparations
- Mexican cuisine: Key ingredient in chocolate dishes and mole sauces
- Indian cuisine: Important spice in curries and spice blends like garam masala
- Desserts: Flavoring for ice cream, puddings, and fruit dishes
Origin
Cinnamon has been known from remote antiquity and was imported to Egypt as early as 2000 BC. It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and deities. Cinnamomum verum (true cinnamon) is native to India, Sri Lanka, Bangladesh, and Myanmar, while Cinnamomum cassia is native to China.
Types
Several species are commercially grown for cinnamon:
- Ceylon cinnamon (Cinnamomum verum): Considered “true cinnamon,” mainly from Sri Lanka
- Chinese cinnamon (Cinnamomum cassia): Most common type in international commerce
- Indonesian cinnamon (Cinnamomum burmanni): Also called Padang cassia
- Saigon cinnamon (Cinnamomum loureiroi): Vietnamese variety with strong flavor
- Malabar cinnamon (Cinnamomum citriodorum): Less common variety
Production
In 2023, world production of cinnamon was 238,403 tonnes, led by China with 39% of the total. The spice is harvested by stripping the inner bark from cinnamon tree branches, which curls up as it dries to form the characteristic cinnamon sticks.
Possible Food Allergies
While cinnamon allergies are relatively uncommon, some individuals may experience reactions:
- Contact dermatitis: Cinnamon can cause skin irritation, especially in concentrated forms
- Oral allergy syndrome: May cause tingling or swelling in the mouth and throat
- Coumarin sensitivity: Cassia cinnamon contains higher levels of coumarin, which some people cannot tolerate
- Respiratory reactions: Inhaling cinnamon powder may trigger asthma or coughing
- Cross-reactivity: May affect those allergic to other tree barks or related spices
If you suspect a cinnamon allergy, especially to coumarin-containing varieties, consult with a healthcare provider for proper testing and guidance.