Common Name: Cinnamon Scientific Name: Cinnamomum Zeylanicum Family Name: Lauraceae ♦️ Cinnamon 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, sweet and savoury dishes,  breakfast cereals,  snackfoods,  tea  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. The term "cinnamon" also is used to describe its mid-brown colour. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few  Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from related species, also referred to as "cassia".In 2016, Indonesia and China produced 75% of the world's supply of cinnamon. ♦️Cassia Cinnamon Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety. References: #spices #cinnamon  #srilankanspices #ceylonspices #ceylonspices #foodspices #ceylonspice #cinnamonspice #cinnamontea #cinnamons #spice #food #naturalspices #foodworld #plantfood #foodplan #plantbasedfood #plantfoods #foodplating