The genus Cinnamomum

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Table 13.9 Relative flavour intensity of cinnamon in comparison with other common spices Spice Flavour intensity Fresh red chillies 1000 Cayenne pepper, dried 900 Mustard powder 800 Cloves, dried 600 Garlic, fresh 500 Ginger, dried 475 Black pepper, dried 450 Cassia, dried 425 Cinnamon, dried 400 Nutmeg, dried 360 Mace, dried 340 Coriander seed 230 Cardamom, dried 125 Source: Farrell, 1985. Table 13.10 The place of cinnamon and cassia in the flavouring/seasoning triangle Spice Food ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯: Parsley Fish Dill Fennel Marjoram Veal Rosemary Lamb Spanish sage Tarragon I English sage N Cinnamon Chicken C Cassia R Oregano E Dalmatian sage A Origanum Pork S Savoury I Thyme N Caraway G Coriander Fenugreek F Basil L Cardamom Beef A Celery V Cumin O Allspice U Clove R Nutmeg mace Ginger Mutton Pepper Chillies Game Ham (Cayenne) Mustard Source: Heath, 1978. ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯:
318 B. Krishnamoorthy and J. Rema In cinnamon, the leaf and bark oils have entirely different flavour profiles and qualities, and one cannot be substituted for the other. There are many blends available which are imitation flavourings and could be distinguished through sensory and instrumental analysis. Cinnamon – in medicine Cinnamon bark is known as Twak (Sanskrit) in Ayurvedic literature (synonyms are: surabhi, utkala, gudatwak, lataaparna, daarusheeta, tanutwak). In Ayurvedic texts the properties of cinnamon are given as: Rasa – Katu, tikta, madhura Guna – Laghu, rooksha, teekshna, pichchila Veerya – Ushna Vipaka – Katu Its actions are indicated as “carminative, antispasmodic, aromatic, stimulant, haemostatic, astringent, stomachic and germicide”. The oil has no astringency but is a vascular and nervine stimulant; in large doses it is an irritant and narcotic poison (Nadkarni, 1954; Satyavati et al., 1976). The Greeks and Romans historically never used cinnamon or Chinese cassia in their food, but their use of the substance in perfumes and balms is well documented. In pharmaceutical industries, cinnamon forms an ingredient in medicines administered for colds, asthma and coughs as it has febrifuge and expectorant properties. Cinnamon gives relief from flatulence and, due to its carminative property, it is considered as a good medicine against gastric troubles and other minor intestinal upsets. Cinnamon bark is also a blood purifier, antispasmodic, stimulant, diuretic, haemostatic, soporific and deodorant. It is taken internally as a remedy for cardiac diseases. In modern medicine, cinnamon is combined with other ingredients to treat diarrhoea, internal haemorrhage, impotency, typhoid, halitosis, checking nausea and vomiting and for restoring normal skin colour on the face (Warrier et al., 1994). It acts as a stimulant of the uterine muscular fibre and is hence employed in menorrhagia and in labour depending upon the insufficiency of uterine contractions. As a powerful stimulant it is used to alleviate cramps of the stomach, toothache and paralysis of the tongue (Watt, 1872). Cinnamon is externally used as a rubefacient and is employed to counteract the stings of poisonous insects. In India, some of the Ayurvedic medicines prepared from cinnamon bark include astanga lavana churna, caturjata churna, sitopaladi churna, sudarsana churna, talisadya churna, chandraprabha vati, khadirarista, pippalyadyasava, lavanbhaskara churna (Dey, 1980), and vyaghri haritaki (Asolkar et al., 1994). Bark oil forms a component of both Ayurvedic and Unani medicines of India. Its aroma is characteristically warm and spicy. It is employed as an adjuvant in stomachic and carminative medicines and is also administered in cases of anorexia, vitiated conditions of vata, inflammation, vomiting and tubercular ulcers (Warrier et al., 1994). When applied in very small quantities to the forehead it gives relief in neuralgic headaches. It is also very effective for rheumatism and inflammation (Wagner et al., 1986). In pharmaceutical preparations, bark oil is also used to mask the unpleasant taste of medicines. Bark oleoresin forms a constituent of sugar-based syrups in medicines. The leaf oil gives relief from rheumatism and inflammation. Cinnamon oil has been reported to cause miscarriages and hence, has to be used with caution during pregnancy.
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Cinnamon and Cassia The genus Cinna
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Cinnamon and Cassia The genus Cinna
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This volume is dedicated to Prof. (
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viii Contents 10 Pests and diseases
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x Contributors Subhan C. Nath Regio
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xii Preface to the series compounds
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xiv Preface When we approached the
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1 Introduction P.N. Ravindran and K
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French Casse, Canefice, Canelle de
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Introduction 5 were accomplished sa
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Introduction 7 It seems quite proba
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Introduction 9 rose to 450,000 kg.
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Introduction 11 Sri Lanka has been
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Introduction 13 ISO (1977) Oil of c
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Botany and Crop Improvement of Cinn
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(a) (c) Botany and Crop Improvement
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Indian cassia leaves (known as ‘T
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1 2 Botany and Crop Improvement of
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Table 2.4 Stomatal characteristics
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1 3 4 Collenchyma Stone cell Phloem
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Table 2.6 Microscopic characteristi
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(k) Medullary 2 cells wide, radiall
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1 7 1a 7 Wood anatomy 4 6 2 2a Bota
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(a) (b) Morning Botany and Crop I
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1 2 3 4 6 8 9 Botany and Crop Impro
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viability is completely lost (Kanna
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Other tissue culture studies Botany
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Table 2.11 Bark and leaf oil consti
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Table 2.13 Growth and yield paramet
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Little crop improvement work has go
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Chemistry of Cinnamon and Cassia 81
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Table 3.4 Volatile constituents ide
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HO Chemistry of Cinnamon and Cassia
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-Humulene 1.30 0.57 0.12 1.40 -Cube
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1 3 2 4 4 5 7 6 8 10 9 12 11 13 14
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1147 Isoborneol 0.36 0.55 1158 Born
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opportunities lies in the new centu
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R OH 4 HO O O O OH Chemistry of Cin
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p-Cymene 13 21.35 0.82 -Copaene 0.4
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(E)-cinnamyl acetate 0.1 0.2-2.2 -3
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Annex 3.3 The chemical structure of
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4 Cultivation and Management of Cin
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Figure 4.2 Field plantation of cinn
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the age of three to four months exc
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Cultivation and Management of Cinna
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Cultivation and Management of Cinna
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HARVESTED CINNAMON Cutting Extracti
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(a) (b) Figure 5.3 (a) Cinnamon pee
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Chips Harvesting, Processing, and Q
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cassia oils, is obtained from disti
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KETTLE FURNACE Harvesting, Processi
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the oleoresin is stored in suitable
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Grades The Cinnamon bark shall have
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Quality of Reagents Unless specifie
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Cinnamon powder Harvesting, Process
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Table 5A.5 Chemical requirements Ha
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Harvesting, Processing, and Quality
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Special protection information Resp
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Ash Refer to Annex 5.3. Acid insolu
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Chinese Cassia 157 Figure 6.1 Cinna
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Figure 6.2 A 15-year old plantation
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Chinese Cassia 161 careful harrowin
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make it easier to climb and to avoi
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Adulterations and substitutes In ea
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Chinese Cassia 167 various regions
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Table 6.4 Insect pests of cassia ci
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Chinese Cassia 171 Table 6.5 Compos
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Trace Methyl eugenol Trace Benzoic
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Table 6.9 Comparative percentages,
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Chinese Cassia 177 (3-5°C) or due
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Chinese Cassia 179 curing diseases
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Chinese Cassia 181 different parts
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Chinese Cassia 183 Kashiwada, Y., N
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7 Indonesian Cassia (Indonesian Cin
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propagation is possible through cut
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Indonesian Cassia (Indonesian Cinna
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Figure 7.3 Separation of bark by be
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the branch. The mycelium layer pene
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Table 7.4 The yield and characteris
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Conclusion In spite of the fact tha
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8 Indian Cassia Akhil Baruah and Su
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Indian Cassia 201 pollen dehiscence
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Indian Cassia 203 Ecology and distr
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Table 8.1 Physico-chemical characte
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Indian Cassia 207 Table 8.4 Composi
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References Indian Cassia 209 Anonym
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9 Camphor Tree K. Nirmal Babu, P.N.
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Sub-specific division of C. camphor
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Camphor Tree 215 succession species
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The condenser is the most bulky and
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Table 9.1 Relation between age of t
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Table 9.3 Yield of camphor and oil
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Camphor Tree 223 Yu-Sho oil: Specif
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Ketones and oxides: Camphor, piperi
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Camphor Tree 227 20 Citronellyl ace
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Table 9.12 Chemical composition (%)
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Camphor Tree 231 Table 9.14 Yield a
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Camphor Tree 233 Table 9.18 Physico
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Camphor Tree 235 To prevent bed-sor
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Camphor Tree 237 Chopra, R.N., Chop
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10 Pests and Diseases of Cinnamon a
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Family: Dermestidae Evorinea hirtel
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Pests and Diseases of Cinnamon and
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Leaf webber (Orthaga vitalis) Pests
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C. malabatrum Meliola beilschmiedia
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11 Pharmacology and Toxicology of C
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Anti-inflammatory action Pharmacolo
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Pharmacology and Toxicology of Cinn
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Pharmacology and Toxicology of Cinn
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Page 286 and 287: Table 11.1 Antibacterial effects of
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Page 316 and 317: Table 12.14 US exports of cassia an
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Page 328 and 329: 13 End Uses of Cinnamon and Cassia
Page 330 and 331: Table 13.3 Typical western pickling
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Page 336 and 337: Cinnamon - in perfumes and beauty c
Page 340 and 341: Chinese Cassia Chinese cassia - as
Page 344 and 345: 14 Cinnamon and Cassia - The Future
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Page 348 and 349: Table 15.1 Chemical composition of
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Page 354 and 355: C. deschampsii Gamble C. deschampsi
Page 356 and 357: Table 15.7 Composition of essential
Page 358 and 359: Other Useful Species of Cinnamomum
Page 360 and 361: Table 15.9 Compounds identified in
Page 362 and 363: C. sulphuratum Nees Other Useful Sp
Page 364 and 365: Table 15.13 Percentage composition
Page 374 and 375: location 90 physico-chemical proper
Page 376 and 377: mass spectrometric studies 97 extra
Page 378 and 379: metabolic studies 267 sedative effe
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The genus Cinnamomum

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