Synonyms: Dalchini, Ceylon Cinnamon, Cinnamon bark.
Biological source: Cinnamon consist of dried bark, freed from the outer cork and from the underlying parenchyma, from the shoots growing on the cut stumps of Cinnamomum zeylanicum Nees.
Family: Lauraceae.
Geographical source: Srilanka, Malabar Coast of India, Jamaica and Brazil.
Description:
Cinnamon Bark:
Colour: Externally dull yellowish brown, internally dark yellowish brown
Odour: Aromatic
Taste: Warm and very refined (Sweetish and aromatic followed by warm sensation)
Fracture: Splintery
Size: Length is about 1 meter, diameter is nearly 1 cm and thickness is approximately
0.5 mm.
Shape: Compound quill form.
The wavy longitudinal striations are present on external and internal surfaces of bark
(bark freed from cork).
Cinnamon Oil:
Colour: Yellow to reddish in colour.
Specific gravity: 1.00 to 1.030.
Optical rotation: 0 to − 2.
Refractive index: 1.562 to 1.582.
Chemical Constituents:
Cinnamon bark contains polycyclic diterpenes and proanthocyanidinoid oligomers. It contains volatile oils (0.5 to 1 percent), phlobatannins (1.2 percent), mucilage, calcium
oxalate, starch and mannitol (responsible for sweetish taste). The cinnamon oil obtained from
distillation method which is light yellow in colour and upon storage changes to reddish in colour.
Chemical Test:
To a drop of volatile oil add a drop of ferric chloride solution, a pale green colour develops (cinnamaldehyde produces brown colour and eugenol gives blue colour which results in the formation of pale green colour).
Uses:
The drug is used as aromatic stimulant, antibacterial, antifungal, antiseptic, carminative, stomachic and astringent. Commercially, it is also used as spice, condiment, in candy preparation, dentrifices and perfumery. Cinnamon oil is used in urinary infection and food
technology.