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  2. Cinnamomum cassia - Wikipedia

    en.wikipedia.org/wiki/Cinnamomum_cassia

    Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. [6] Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser [clarification needed] product. Cassia is sold as pieces of bark or as neat quills or sticks.

  3. Cinnamon - Wikipedia

    en.wikipedia.org/wiki/Cinnamon

    The flavour of cinnamon is due to the aromatic essential oils that makes up 0.5 to 1% of its composition. Cinnamon bark can be macerated, then extracted in 80% ethanol, to a tincture. [54] Cinnamon essential oil can be prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole. It is of a golden ...

  4. Cinnamaldehyde - Wikipedia

    en.wikipedia.org/wiki/Cinnamaldehyde

    Occurring naturally as predominantly the trans isomer, it gives cinnamon its flavor and odor. [1] It is a phenylpropanoid that is naturally synthesized by the shikimate pathway. [2] This pale yellow, viscous liquid occurs in the bark of cinnamon trees and other species of the genus Cinnamomum. It is an essential oil. The bark of cinnamon tree ...

  5. Cinnamon and pure vanilla are not just for the holidays. They ...

    www.aol.com/cinnamon-pure-vanilla-not-just...

    Cinnamon is high in antioxidants, which can protect your body from oxidative damage. The antioxidants also help reduce inflammatory processes in the body. Again, like vanilla, the amounts normally ...

  6. Saigon cinnamon - Wikipedia

    en.wikipedia.org/wiki/Saigon_Cinnamon

    Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon , though in the same genus as both. Saigon cinnamon has 1-5% essential oil content and 25% cinnamaldehyde in essential oil. Consequently, among the species, Saigon cinnamon commands a relatively high price.

  7. Cinnamomum - Wikipedia

    en.wikipedia.org/wiki/Cinnamomum

    The species of Cinnamomum have aromatic oils in their leaves and bark. The genus contains approximately 250 species, distributed in tropical and subtropical regions of South Asia, Southeast Asia, East Asia and Oceania/Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon.