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Cinnamon
** Five (5) countries accounted for 100% of the world total: Indonesia, China, Vietnam, Sri Lanka, and Madagascar.
Date: 9/28/2018 7:35:57 PM ( 6 y ) ... viewed 998 times Cinnamon - one of the best spices
The most important spice?
Species {From Wikipedia, the free encyclopedia}
A number of species are often sold as the real cinnamon:
Cinnamomum cassia
(cassia or Chinese cinnamon, the most common commercial type)
C. burmannii (Korintje, Padang cassia, or Indonesian cinnamon)
C. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)
C. verum (Sri Lanka cinnamon or Ceylon cinnamon)
**The real Cinnamon!
C. citriodorum (Malabar cinnamon)
C. tamale (Indian cinnamon)
Cassia induces a strong, spicy flavor and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well.
Among cassia, Chinese cinnamon is generally medium to light reddish brown in color, hard and woody in texture, and thicker (2–3 mm (0.079–0.118 in) thick), as all of the layers of bark are used.
Ceylon cinnamon, using only the thin inner bark, has a lighter brown color, a finer, less dense and more crumbly texture. It is considered to be subtle and more aromatic in flavor than cassia and it loses much of its flavor during cooking.
The barks of the species are easily distinguished when whole, both in macroscopic and microscopic characteristics.
Ceylon cinnamon sticks (quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.
Indonesian cinnamon is often sold in neat quills made up of one thick layer, capable of damaging a spice grinder.
Saigon cinnamon (C. loureiroi) and Chinese cinnamon (C. cassia) are always sold as broken pieces of thick bark, as the bark is not supple enough to be rolled into quills.
The powdered bark is harder to distinguish, but if it is treated with tincture of iodine (a test for starch), little effect is visible with pure Ceylon cinnamon (preferred), but when Chinese cinnamon is present, a deep-blue tint is produced.
- Grading
See also: Food grading
The Sri Lankan grading system divides the cinnamon quills into four groups:
Alba, less than 6 mm (0.24 in) in diameter
Continental, less than 16 mm (0.63 in) in diameter
Mexican, less than 19 mm (0.75 in) in diameter
Hamburg, less than 32 mm (1.3 in) in diameter
These groups are further divided into specific grades.
For example, Mexican is divided into M000000 special, M00000, and M0000, depending on quill diameter and the number of quills per kilogram.
Any pieces of bark less than 106 mm (4.2 in) long are categorized as quillings. Feathering s are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.
Production:
Cinnamon production – 2016
Country
(tonnes)
Indonesia
91,300
China
77,055
Vietnam
35,516
Sri Lanka
16,931
Madagascar
2,460
World Total = 223,575
Source: FAOSTAT of the United Nations
Combined, Indonesia and China produced 75% of the world's cinnamon in 2016 when global production was 223,574 tonnes(table).
Four countries accounted for 99% of the world total: Indonesia, China, Vietnam, and Sri Lanka.
Flavor, aroma, and taste
The flavor of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. This essential oil can be prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole.
It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.
The pungent taste and scent come from cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages, it darkens in color and forms resinous compounds.
Cinnamon constituents include some 80 aromatic compounds, including eugenol found in the oil from leaves or bark of cinnamon trees.
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