Cinnamon

Specification

Form	Typically found as rolled quills (cinnamon sticks) or ground powder.
Color	Light to medium brown.
Flavor	Sweet, warm, and slightly spicy.
Use	Common culinary spice, often used in baking, cooking, and beverages.
Botanical Name	Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon).
Aroma	Aromatic, with a distinctive sweet and woody scent.
Storage	Keep in an airtight container in a cool, dry place to maintain freshness and flavor.

Introduction

Cinnamon, derived from the dried bark of various trees within the Cinnamomum family, includes the renowned “True Cinnamon,” sourced from the inner stem bark of Cinnamomum Verum. These cinnamon plants typically grow in bushy formations, with one of the commonly used species being cassia. Cinnamon possesses a delightful sweet taste and imparts a woody aroma in both ground and stick forms. As the demand for cinnamon continues to surge, its export from India is on a steady rise, offering exporters a lucrative source of revenue. Naturally, cinnamon thrives in the forests of the Western Ghats, with cultivation hubs in Kerala, Karnataka, and Tamil Nadu, primarily concentrated in specific locations within Kerala.