CINNAMON (Cinnamomum Verum/Zeylanicum, active ingredients: Cinnamaldehyde, Cinnamic Acid, Cinnamate, Flavanoids), 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 flavoring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.
Cinnamomum verum, called true cinnamon tree or Ceylon cinnamon tree is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. Among other species, its inner bark is used to make cinnamon.
The old botanical synonym for the tree – Cinnamomum zeylanicum – is derived from Sri Lanka’s former name, Ceylon. Sri Lanka still produces 80–90% of the world’s supply of Cinnamomum verum, which is also cultivated on a commercial scale in the Seychelles and Madagascar