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Cinnamomum verum [2] (Cinnamomum zeylanicum, [3] also called true cinnamon tree or Ceylon cinnamon tree) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. [4] The inner bark of the tree is historically regarded as the spice cinnamon , [ 3 ] [ 5 ] though this term was later generalized to include C. cassia as well.
C. verum (Sri Lanka cinnamon, Ceylon cinnamon or Cinnamomum zeylanicum) C. citriodorum (Malabar cinnamon) Cassia induces a strong, spicy flavour and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well. Among cassia, Chinese cinnamon is generally medium to light reddish-brown in colour, hard ...
In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. [3] Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America. [4]
1. Pillsbury Grands Cinnamon Rolls with Original Cinnabon Icing. Best Overall. Value: 17/20 Flavor: 18/20 Texture: 19/20. Ease of Baking: 19/20 Frosting-to-Roll Ratio: 19/20 TOTAL: 92/100 The ...
The most common and cheapest type of cinnamon in the US is made from powdered C. burmanni. [10] C. burmanni oil contains no eugenol, [11] but higher amounts of coumarin than C. cassia and Ceylon cinnamon with 2.1 g/kg in an authenticated sample, and a mean of 5.0 g/kg in 8 samples tested. [10] It is also sold as quills of one layer. [11]
Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon , though in the same genus as both.
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