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CULTURAL AND WILD PLANTS
Ceylon cinnamon (cinnamon). Legends, myths, symbolism, description, cultivation, methods of application
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Ceylon cinnamon (cinnamon), Cinnamomum zeylanicum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Cinnamon (Cinnamomum) Family: Laurel (Lauraceae) Origin: The homeland of this plant is Sri Lanka (formerly Ceylon), but also grows in India, Madagascar, Vietnam and other countries. Area: Ceylon cinnamon grows in tropical regions and is often grown in Asia and South America. Chemical composition: Cinnamon contains essential oils, among which the main one is cymbal oil, which gives it a characteristic aroma and taste. In addition, cinnamon contains tannin, coumarins, carotenoids and other substances. Economic value: Ceylon cinnamon is used in cooking for flavoring and flavoring dishes, as well as in the production of perfumes and cosmetics. It is also used in medicine due to its antibacterial, anti-inflammatory and antioxidant properties. In addition, cinnamon is used for the production of essential oils, as well as for the production of spices and drinks. Legends, myths, symbolism: According to legend, cinnamon was discovered in ancient Sri Lanka (previously called Ceylon), where it grew in vast forests in the northwest of the island. Legend has it that Cinnamon Leaf, a goddess from an ancient epic, asked the Sun God to bring her to Earth where she could help people. The sun god allowed her to incarnate in the plant we know as cinnamon. In various cultures, cinnamon has its own symbolic meanings. In Christian tradition, cinnamon is associated with Christmas and the Christmas holidays. In India, cinnamon is considered a symbol of abundance and prosperity. In Chinese culture, it is used to create amulets and talismans, which are believed to attract good luck and wealth.
Ceylon cinnamon (cinnamon), Cinnamomum zeylanicum. Description, illustrations of the plant Ceylon cinnamon, Cinnamomum zeylanicum. Botanical description, distribution, chemical composition, features of use
Tree or shrub of the laurel family, from whose bark cinnamon is prepared. An evergreen plant with leathery leaves and small flowers collected in paniculate inflorescences. The most famous Ceylon cinnamon, cultivated in the tropics of Asia, Africa and America. Chinese cinnamon is less common and is known only in culture (South China, Vietnam, Laos, Indonesia, Sri Lanka, Latin America). Cinnamon plantations were first planted on the island of Sri Lanka (Ceylon), where the mother plant itself comes from, in the second half of the 10th century. one of the Dutch settlers. While in the forests of the island the cinnamon grows up to 2 m high, on the plantation it is stunted, because it is forced to constantly restore the branches cut at its base and reproduce more and more new shoots, which reach a length of about XNUMX m within two years. The bark is removed from the cut shoots, the surface part (primary bark) is carefully cleaned from it, and the rest is dried. At the same time, the peeled layer of bark is twisted into a tube. Then individual "feathers" of dry bark are thrust into each other up to 10 pieces and cut all together into segments of the same length. Spices with a delicate delicate aroma can be obtained not only from Ceylon cinnamon. Although Sri Lanka is still the main supplier of cinnamon, it is also produced in the Seychelles, Madagascar, Martinique, Jamaica, Guyana and Brazil, where Ceylon cinnamon is now planted. Much cheaper than Ceylon cinnamon is Chinese cinnamon. It has been used in China for over five millennia. Seven-year-old branches of Chinese cinnamon (Cinnamomum cassia) are stripped of the bark, then most of the outer layer is peeled off, and the remaining layers are dried. Such cinnamon is sold in pieces - 1-3 mm thick, 2-3 cm wide and up to 40 cm long. When broken, these pieces are grainy and, as a result of drying, are slightly bent. Authors: Yurchenko L.A., Vasilkevich S.I.
Ceylon cinnamon, Cinnamomum zeylanicum Blume. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Small evergreen tree up to 6 m high or shrub. The bark is dense, rough, rusty in color, with a strong specific smell and taste. The leaves are oval, leathery, shiny green on the upper side, covered with short soft hairs on the lower side, bluish-green. The flowers are small, yellowish-white, collected in a paniculate inflorescence. The fruit is a black drupe. The island of Sri Lanka (Ceylon) is considered the birthplace of cinnamon, from which the name "Ceylon cinnamon" originated. In the same place, in South Asia, the first cultural plantations arose in the XNUMXth century. Currently, the cinnamon tree is widely cultivated in the tropics and subtropics of Asia, Africa, South America, and Australia. Cinnamon is obtained from the bark of young shoots of cinnamon. Biennial shoots are cut twice a year, the leaves are removed, cut into pieces 20 cm long, the bark is removed and dried. During the drying process, the edges curl inward and so-called double tubules of a yellowish-brown color are formed. They are cleaned from the remnants of the bark, sorted. The best varieties of cinnamon are as thin as writing paper. The delicate aroma, sweetish, slightly burning taste of cinnamon is due to the essential oil, the main component of which is cinnamaldehyde. The bark of cinnamon is rich in resinous and tannins, sugars, mineral elements (especially a lot of calcium in it). Since ancient times, cinnamon has been used in folk medicine to improve digestion and as a general tonic. Cinnamon stimulates appetite, has an anti-sclerotic and tonic effect. In addition, it reduces the formation of gases in the intestines, eliminates pain in the stomach, and stops internal bleeding, especially uterine. An essence is produced from the bark of cinnamon, which is used as an anti-influenza agent. In medicine, essence is used to improve the taste of medicines. Translated from Greek, cinnamon means "perfect spice". It was highly valued at all times and among all peoples. As a spice, cinnamon is added mainly to confectionery. Cinnamon fruits are used to produce vanillin. Essential oil, valuable for perfumery, is obtained from the flowers, and fatty oil, which is used in the manufacture of candles, is obtained from the seeds. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Cinnamon, Cinnamomum zcylanicum Blume. Botanical description, distribution, chemical composition, features of use
Laurel family - Lauraceae. Tall shrub (6-12 m tall). The branches are cylindrical, triangular at the apex, with opposite leaves on short petioles. The leaves are oval, obtusely or shortly pointed, leathery with 3-7 main veins. It grows in Sri Lanka and South India. Naturalized in the Seychelles, the West Indies and tropical Asia. Cultivated throughout the tropical zone. Cultivated in moist soils. Cinnamon is prepared from the bark of young sprouts when the shoots reach a length of 1-2 m. The sprouts are collected from cinnamon at the age of several years. After two years, the leaves are removed, cut into pieces 0,20 m long, the bark is removed with a copper knife, dried in the sun and sorted. Due to the presence of tannins in the bark, steel knives should not be used during collection. During the drying process, cinnamon acquires a yellow-brown color, the edges of the bark are wrapped inwards and the so-called double tubules appear. Ceylon cinnamon bark is valued more than Chinese cinnamon bark. The bark of young shoots contains mannitol, resins, mucus, essential oils (1%), calcium oxalate, tannins. A typical peculiar fragrant smell determines the essential oil. The essential oil consists of cinnamic acid aldehyde (65-75%), phellandrene and eugenol (about 10%). Cinnamon has a pungent, spicy, bitter and sweet taste. Cinnamon has been used as a spice in religious rituals since ancient times. As a spice, it goes well with other hot and tart spices. Cinnamon goes well with coffee, but it is used mainly in sweets of all kinds - fruit soups, casseroles, compotes, jelly, pudding, pies, especially with fruit fillings, baked apples, liqueurs, punches, etc. Less well known is the use of ground cinnamon for poultry - goose, duck, chickens. A small amount of cinnamon can be added to ham, cutlets, schnitzels. Some gourmets consider adding a small amount of cinnamon to boiled fish, beef, and pork a delicacy. Cinnamon helps to increase appetite, improve digestion, normalize the work of the stomach and intestines. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Cinnamon. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Once a familiar naturopath advised me to drink tea with cinnamon to bring down the temperature. Brew and drink right now. When I said that I didn’t have cinnamon at home, he objected that everyone has it, you just need to look carefully. Of course, I did not believe him, and a few days later, when I was sorting out the kitchen cabinet, I found in the far corner a jar with the inscription "cinnamon" and brown powder at the bottom. What is a cinnamon plant? Cinnamon belongs to the laurel family, the genus Cinnamomum, which has 250-300 species. These are evergreen trees and shrubs growing in the tropics and subtropics of Asia, Australia and America and on the islands of Polynesia. Almost all cinnamon trees have fragrant leaves, fruits and bark. The famous camphor laurel, the source of natural camphor, is also cinnamon - C. camphora. When we say "cinnamon", we mean the spice obtained from the Ceylon cinnamon C. zeylanicum. His homeland is South India and the island of Sri Lanka. Ceylon cinnamon is considered the highest quality, it is even called real, from which the attentive reader will conclude that there are others. Indeed, there is. The second most popular place is occupied by Chinese cinnamon, or cassia - C. cassia. It was known to both the Egyptians and the ancient Greeks, it was cultivated in 2700 BC. e. C. cassia is not currently found in the wild. In terms of quality, Chinese cinnamon is somewhat inferior to real cinnamon, it has a sharper taste, but until the XNUMXth century, Europeans were content with it, until they discovered cinnamon forests on the Ceylon coast. There is also Saigon (Vietnamese) cinnamon C. saigonicum, also known as C. loureiroi, very aromatic, sweet and a little astringent; Indonesian cinnamon C. burmannii, which is inferior in quality to Ceylon, and spicy cinnamon C. culilawan, growing in the Moluccas. It justifies its name, its taste is described as spicy-burning, and the smell is as spicy-spicy. In India and Burma grows Malabar cinnamon C. tamala, also called brown or woody. It is rougher and darker than Ceylon and Chinese, and not as fragrant, and it has an astringent, bitter taste, but the plant has fragrant leaves that are used as a spice. In ancient Greece and Rome, essential oil was obtained from them. The second name of this plant is Indian bay leaf. Perhaps I missed something, but there are so many cinnamon, and all are fragrant. How is cinnamon obtained? Cinnamon is the inner part of the bark of young cinnamon shoots. In the second or third year, the main trunk is specially sawn off from the plant so that it bushes. Young shoots that have reached a certain size are annually cut, cleaned of stems and leaves, the bark is removed and the top layer is removed from it, and the inner one is dried in the shade. The dried bark rolls up into a tube and turns brown. The tubules are sorted by size, tied into bundles and packed in jute bags. India has two harvesting seasons a year. From one hectare, from 50 to 175 kg of Ceylon cinnamon are obtained. Is it possible to distinguish the bark of different cinnamon trees? The bark of different types of cinnamon differs in color and size, and the specialist will immediately tell which tree it is cut from. However, even an amateur can distinguish real cinnamon from cassia - pieces of cinnamon are lighter and always twisted at both ends, resembling ram's horns from the ends, and cassia is either not twisted at all or is bent only on one side, in addition, its bark is more gray, rough and thick. The thinner the bark, the better it is. There is a rather complex marking of cinnamon, depending on the thickness of the plate and the degree of its twist. In Ceylon cinnamon, the thickness of the dried bark does not exceed a millimeter, the thickness of Chinese cinnamon - from two millimeters or more, Malabar and Indonesian - up to three millimeters. Dried cinnamon bark is not tubes, but small pieces only 1-2 cm long, whitish-beige on the outside and yellow-red inside. Do you know why cinnamon is called that? That's right, because of its brown color. And the generic name of the plant Cinnamomum comes from the ancient Greek name for the spice "kinnamomon". What does cinnamon smell like? The bark and leaves of cinnamon contain 1-2% essential oil, which determines the taste and smell of cinnamon. Different types of oil differ in composition, the composition of the ingredients has not yet been fully deciphered, but the main components are known. First of all, it is cinnamic aldehyde (3-phenylpropenal) С6Н5СН=СНСНО. In the oil of real cinnamon, it is approximately 90%, cassia - 75%, Saigon cinnamon - 25%. In its pure form, cinnamaldehyde is a colorless liquid with a strong cinnamon odor and a pungent taste. It is used as a flavoring agent in perfumes and cosmetics, as well as to create artificial essential oils of cassia and cinnamon. The second important component is the cyclic monoterpene phellandrene, which has a grassy smell with a slight hint of mint. Finally, eugenol (4-allyl-2-methoxyphenol) is a colorless, yellowish liquid with a strong clove flavor. How useful is cinnamon? Cinnamon also owes its beneficial properties to the components of the essential oil. It improves digestion, causes appetite, has a tonic effect. It is an excellent diaphoretic, expectorant and antipyretic. Cinnamon relieves pain, relieves spasms, lowers blood sugar and strengthens the walls of blood vessels (it contains tannins). The antiviral, antibacterial and antifungal properties of cinnamon have been used not only in medicine, but also in home canning - this spice helps to keep food longer. What foods go well with cinnamon? Europeans use different types of cinnamon mainly in the confectionery industry: they add it to pastries, mousses, jellies, jams, jelly, curd pastes, in a word, to all dishes where sugar is put. Cinnamon perfectly complements the taste of coffee and chocolate, tea and liqueurs, dairy products (cottage cheese, curdled milk, kefir) and cereals, as well as fruit soups, desserts and pies with fruit filling. It pairs especially well with apples. In the East, cinnamon is more often used as part of hot spice mixes added to meat dishes. It ennobles the taste of fatty meat, harmonizes with fried pork and lamb, as well as turkey and chicken. In addition, cinnamon is a traditional component of rice dishes and mushroom, meat and vegetable marinades.
In addition to the bark, cinnamon leaves or its unripe fruits, the so-called cinnamon buds, are sometimes used as a spice in India and China. In appearance, they resemble cloves, their aroma is sweet and weaker than that of the bark. In order for the cinnamon buds to fully manifest their virtues, they need to be ground. To grind or not to grind? Cinnamon is sold in the form of sticks and powder. The sticks have a more stable taste, but sometimes it is more convenient to use chopped spice, and it can be quite difficult to finely grind the bark at home. It is better to buy ready-made cinnamon powder little by little - it quickly fizzles out. Cinnamon sticks are usually put in liquid dishes, the rest of the dishes are seasoned with ground spice. This should be done 7-10 minutes before readiness or immediately before serving if the dish is cold. In India, bark pieces are often used: they are dipped in boiling oil and fried, while the stick unfolds and gives off its aroma. Then the fire is reduced and other components of the dish are added. Before serving, the cinnamon is removed, leaving only a few pieces for decoration. Don't confuse cassia with cassia. Cassia is the second common name for Chinese cinnamon, but this sometimes leads to confusion because there are other cassias. First of all, Cassia is a genus of the legume family. Two plants from this genus, Cassia angustifolia C. angustifolia and Cassia holly C. acutifolia, have been used for several centuries as a laxative, known as the Alexandrine leaf. In addition, there is Cassia ancienne, also known as Acacia farnesiana and Vachellia farnesiana, a tall, branched shrub resembling a mimosa. This plant is also called sweet acacia. From its flowers, a fragrant substance called cassia is isolated, which has antirheumatic, antiseptic, antispasmodic, aphrodisiac and embalming effects. It helps with depression, nervous exhaustion and diseases caused by stress. The main biologically active component of cassia is the sesquiterpenoid farnesol. What is a "cinnamon apple"? The cinnamon apple has nothing to do with apples or cinnamon. This is the name of the fruit of Annona squamous Annona squamosa. This is a plant of the American tropics, the pulp of its juicy fruits is edible, very sweet (the second name of the plant is sugar apple) and smells like cinnamon. Unripe fruits, as well as a decoction of the bark and roots, have an astringent effect. Annona leaves contain an essential oil rich in terpenes and sesquiterpenes. A decoction of them is used as a tonic and antipyretic. Author: Ruchkina N.
Ceylon cinnamon (cinnamon), Cinnamomum zeylanicum. Recipes for use in traditional medicine and cosmetology
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Attention! Before use, consult with a specialist!
Ceylon cinnamon (cinnamon), Cinnamomum zeylanicum. Tips for growing, harvesting and storing
Ceylon cinnamon (Cinnamomum zeylanicum), also known as cinnamon, is a plant native to Sri Lanka and southern India. Tips for growing, harvesting and storing Ceylon cinnamon: Cultivation:
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