cinnamon

Also known as Cinnammon, True Cinnamon

thumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum

AI overview

Cinnamon is a spice made from the dried bark of the Cinnamomum verum tree, which can be used as strips or ground into powder. It has been valued for centuries as a flavoring ingredient in cooking and baking, and is one of the most widely used spices in the world.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 21 products

1NOVA · Unprocessed / minimally processed

Energy: 206 kcal
Fat: 4.8 g
— of which saturates: 1.4 g
Carbohydrates: 37.6 g
— of which sugars: 12.4 g
Fibre: 16.4 g
Protein: 2.8 g
Salt: 0.45 g

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Wikidata facts

Image: Ground Cinnamon Powder and a Cinnamon Stick.jpg

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Commons category: Cinnamon spice
water footprint: 15526
inception: 2000-00-00

Sources (5)

via Wikidata · CC0

~20 min read

Article

27 sections

Contents

Etymology
History
Middle Ages
Early modern period
Cultivation
Species
Grading, of quills
Production
Counterfeit
Food uses
Nutrient composition
Characteristics
Texture
Flavour, aroma and taste
Alcohol flavourant
Health-related research
Blood sugar and diabetes
Blood lipid levels
Toxicity
Coumarin
Lead adulteration
Gallery
See also
Notes
References
Further reading
External links

thumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.