Talk:Cinnamon/DraftCinnamon
Cinnamon is a spice made from the inner bark[1] of plants of the genus Cinnamomum, which is associated with a characteristic aroma and flavor. Some cinnamon is used medicinally.[1]
An oil can be extracted from cinnamon.[1]
Different regions have preferred cinnamon from different species of plant. [2]
Plants From Which Cinnamon Is Derived
[edit]Plants Which Are Used Culinarily Or For Aroma
[edit]It has not been established by these editors that something considered cinnamon can be derived from these.
- Cinnamomum camphora
- Cinnamomum burmannii
- Cinnamomum tamala (Malabathrum)
- Cinnamomum parthenoxylon
- Cinnamomum oliveri
- Cinnamomum loureiroi
Cited Work Excerpts
[edit]- ^ a b c d
CINNAMON, the inner bark of Cinnamomum zeylanicum … This essential oil, as an article of commerce, is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole. … Cinnamon is principally employed in cookery as a condiment and flavouring material, … . In medicine it acts like other volatile oils and has a reputation as a cure for colds.
Encyclopaedia Britannica; Volume 6; (Slice 4 at Project Gutenberg); Entry "Cinnamon" ;
- ^ a b
CASSIA (Lat. cassia, Gr. κασία), the aromatic bark derived from Cinnamomum cassia. The greater part of the supply coming from China, it is sometimes termed Chinese cinnamon. … Cassia bark is in much more extensive demand on the continent of Europe than in Great Britain, being preferred to cinnamon by southern nations.
Encyclopaedia Britannica; Volume 5; (Slice 4 at Project Gutenberg); Entry "Cassia"
Cited Work Bibliography
[edit]Encyclopaedia Britannica; 11th Edition; published 1911