The genus Cinnamomum

142 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera
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ISO/R 939 – Spices – determination of moisture content
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production and antimycotic activity of selected Natural spices and Herbs.
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Annex 5.1
Indian Standard (1S 4811: 1992)
Cinnamon Whole-Specification
(First Revision)
Scope
This standard prescribes the requirements for whole cinnamon (Cinnamomum verum Bercht.
& Presl.), for use as a spice and in condiments (syn. Cinnamomum zeylanicum Blume).
This standard does not cover the requirements for cinnamon powder.
References
The Indian Standards listed below are necessary adjuncts to this standard:
IS No. Title
1070: 1992 Reagent grade water – Specification (third revision)
1797: 1985 Methods of test for spices and condiments (second revision)
13145: 1991 Spices and condiments – Methods of sampling
Terminology
Quills
The long compound rolls of cinnamon bark measuring up to 1 m in length.
Quillings
The breakages during grading and transportation and small pieces of bark left after the
preparation of quills.
Chips
The bark obtained from thick branches and stems, trimmings of the cut shoots,
shavings of the outer and inner barks and odd pieces of outer bark.