Article
Article
- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
- Cinnamon
- Food Science & Technology
- Foods
- Cinnamon
Cinnamon
Article By:
Strausbaugh, Perry D. Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.
Last reviewed:February 2021
DOI:https://doi.org/10.1036/1097-8542.136700
An evergreen shrub or small tree, particularly Cinnamomum verum, and the spice obtained from the plant's bark. The cinnamon plant (see illustration) is a member of the laurel family (Lauraceae) in the order Laurales. Native to Sri Lanka, the cinnamon plant is cultivated predominantly in Southeast Asia. The world's top producers of cinnamon are Indonesia, China, and Vietnam. In addition, the plant is cultivated in Sri Lanka, southern India, Myanmar (Burma), the Malay Peninsula, the West Indies, and South America. Cinnamomum verum is known as the true cinnamon plant and provides a high-quality spice. Other species of Cinnamomum (for example, Cinnamomum cassia) are also cultivated commercially to produce cinnamon spice. In cultivation, the trees are cut back. Following this procedure, long, slender suckers (side shoots) grow up from the roots. The bark is removed from these suckers, and then the bark is dried and packaged for shipping. See also: Laurales; Spice and flavoring
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