Cinnamon Nutrition facts

Cinnamon

Cinnamon spice is one of the highly prized items that has been in use since biblical times for its fragrance, medicinal and culinary properties. This delightfully exotic, sweet-flavored spice traditionally obtained from the inner brown bark of Cinnamomum trees which when dried rolls into a tubular-sticks, known commercially as 'quill.'
The cinnamon plant is a small, evergreen bushy tree belonging to the family of Lauraceae or Laurel of the genus, Cinnamomum.
This novel spice is native to Sri Lankan island but also grow in many other countries such as Indonesia, Myanmar, Bangladesh, India, China.
Many different cultivars of cinnamons exist. However, the Sri Lankan variety is widely considered as 'true cinnamon' (Cinnamonum verum.) Traditionally, the outer cambium (bark) layer of the mature cinnamon tree is bruised using a brass rod and then peeled off from the tree. In the processing units, this layer is sliced into long strips (band), which are then rolled by hand into 'quills' and allowed to dry under the sun.