Cinnamon and Indian Cinnamon (Indian Cassia)

Tree spices belonging to the genus Cinnamomum (true cinnamon, cassia and tejpat, or Indian cassia) are included in this chapter. Cinnamon is one of the earliest spices used by humankind. True cinnamon (C. verum syn. C. zeylanicum) is indigenous to Sri Lanka and South Western Ghats of India. Sri Lanka contributes around 90% of the global trade of true cinnamon. It is a unique and versatile plant that has oil in its leaves, bark, and roots; the chemical compositions of all the three are completely different. Cinnamon is mainly cultivated for the dried inner bark of the tree, which is the spice of commerce. It is a precious spice, not only as a flavoring agent for food but also as a medicine and perfume. Botanical description, taxonomic status, inter- and intraspecies diversity, and floral biology of various cinnamon species are discussed here in this chapter. Genetic resources, variability studies, breeding objectives, crop improvement methods including hybridization techniques, and varieties developed in India as well as in Sri Lanka are detailed. Details of various aspects of plantation management followed in the major production countries like propagation, planting and aftercare, training and pruning, and management of pests and diseases follow. Wide coverage is given on the harvest and postharvest operations up to grading and packing as followed in Sri Lanka. Products and by-products, their chemical constitution, and standard quality specifications for export are mentioned. The “coumarin issue” related to cinnamon is analyzed in detail with the support of research findings. An exhaustive review on functional properties and end uses of cinnamon is attempted. The last part of the chapter gives a concise account on Indian tejpat (C. tamala) that is used widely in the cuisines of the Indian subcontinent.