Showing Food Cinnamon
| General Information | |||||||||||
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| Name | Cinnamon | ||||||||||
| Scientific Name | Cinnamomum | ||||||||||
| Description | Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon". Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice. | ||||||||||
| Primary ID | FOOD00572 | ||||||||||
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| Group | Herbs and Spices | ||||||||||
| Sub-Group | Spices | ||||||||||
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| ITIS ID | 18174 | ||||||||||
| Wikipedia ID | Cinnamon | ||||||||||
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| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||