is obtained from the bark of Cinnamon Bark Cinnamomum cassia. It has been used as a culinary spice, for herbal bath decoctions and as a food remedy to maintain healthy blood sugar balance. Cinnamon contains the constituent, cinnamaldehyde, found in the volatile oil fraction of the plant. Cinnamaldehyde has potent antioxidant actions, protecting cells from oxidative damage, and supporting healthy fat and cholesterol balance within the normal range. Cinnamon bark also contains polyphenolic polymers that support healthy insulin and blood glucose balance within the normal range, and promote healthy blood flow.
|Botanical Name ||Cinnamomum cassia, Cinnamomum zylenicum |
|Common Name ||Cinnamon, True Cinnamon, cannelle, cannella, yook gway, dalchini, darchini, dhall cheene, kurundu, karuvappadai |
|Family ||Lauraceae |
|Parts Used ||Bark (Quills) |
|Origin ||India, Ceylon (Sri Lanka) |
|Mode Of Extraction ||Steam Distillation |
|Active Components ||Cinnamaldehyde, Cinnamyl Alcohol, Cinnamyl Acetate, Eugenol |
|Description ||Clear Transparent Liquid |
|Appearance ||Yellowish or Brownish Liquid |
|OrganolepticProperties ||Sweet Burning Spicy Smell & Taste |
|Refractive Index ||1.6020 - 1.6060 |
|Specific Gravity ||1.045 - 1.063 |
|Solubility || |
Slightly soluble in water.
Soluble in equal amounts of water and Glacial Acetic Acid
Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.Use :
As flavor in foods and in perfumes.