Question

Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.

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" to distinguish them from "true cinnamon".

Cinnamon is the name for perhaps a dozen 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.

The English word "cinnamon", attested in English since the 15th century, derives from the Greek κιννάμωμον kinnámōmon (later kínnamon), via Latin and medieval French intermediate forms. The Greek was borrowed from a Phoenician word, which was similar to the related Hebrew qinnamon.

The name "cassia", first recorded in English around AD 1000, was borrowed via Latin and ultimately derives from Hebrew q'tsīʿāh, a form of the verb qātsaʿ, "to strip off bark".

Early Modern English also used the names canel and canella, similar to the current names of cinnamon in several other European languages, which are derived from the Latin word cannella, a diminutive of canna, "tube", from the way the bark curls up as it dries.

	Cinnamomum cassia	Cinnamomum verum
milligrams of coumarin/kilograms of cinnamon	100 mg - 12,180 mg/kg	less than 100 mg/kg
milligrams of coumarin/grams of cinnamon	0.10 mg - 12.18 mg/g	less than 0.10 mg/g
TDI cinnamon at 50 kg body weight	0.4 g - 50 g	more than 50 g

• Alba, less than 6 mm (0.24 in) in diameter
• Continental, less than 16 mm (0.63 in) in diameter
• Mexican, less than 19 mm (0.75 in) in diameter
• Hamburg, less than 32 mm (1.3 in) in diameter

• Cinnamomum cassia (cassia or Chinese cinnamon, the most common commercial type)
• C. burmannii (Korintje, Padang cassia, or Indonesian cinnamon)
• C. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)
• C. verum (Sri Lanka cinnamon or Ceylon cinnamon)
• C. citriodorum (Malabar cinnamon)
• C. tamale (Indian cinnamon)

• Energy: 103.4 kJ (24.7 kcal)
• Fat: 0.12 g
• Carbohydrates: 8.06 g (of which - fibres: 5.31 g, sugars: 0.2 g)
• Protein: 0.4 g

• Canella, a plant known as "wild cinnamon" or "white cinnamon"
• , a New Latin adjective meaning "cinnamon-coloured"
• Cinnamon challenge

• Charles Corn. The Scents of Eden: A History of the Spice Trade. Kodansha New York. 1999
• Wijesekera R O B, Ponnuchamy S, Jayewardene A L, "Cinnamon" (1975) monograph published by CISIR, Colombo, Sri Lanka

• BBC News - In pictures: Sri Lanka's spice of life

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Wikipedia