General Information
NameChinese cinnamon
Scientific NameCinnamomum aromaticum
DescriptionCinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). It is one of several species of Cinnamomum that are used primarily for their aromatic bark, which is used as a spice. In the United States of America, Chinese cassia is often sold under the culinary name of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
Primary IDFOOD00050
Picture50
Classification
GroupHerbs and Spices
Sub-GroupSpices
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderLaurales
FamilyLauraceae
GenusCinnamomum
Speciesaromaticum
VarietyNot Available
ITIS ID506205
Wikipedia IDChinese_cinnamon
Composition
Compounds
Filter by preparation type: Info icon

CompoundStructureContent Range AverageReference
Processing...
Macronutrients
MacronutrientContent Range AverageReference
Processing...
References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.